Anmitsu

Anmitsu is my favorite Japanese sweet which contains Kanten (Japanese jerry made from seaweed), Anko (Japanese jam made from red beans), and Kuromitsu (Japanese black syrup). The topping items are Gyuhi (Japanese sticky rice cake), Kuromame (Japanese black beans), Kinton (Japanese marrons glaces), and Anzu (dried aplicot). It's very tasty and healthy. But in Japan, sweets are regarded as foods for women and I hesitate to order this kind of sweets in a cafe or in a restaurant. This picture is home made Anmitsu which my mother made. It's very tasty.

Comments

[Corrector]

Anmitsu is my favorite Japanese dessert which contains Kanten (Japanese jerry made from seaweed), Anko (Japanese jam made from red beans), and Kuromitsu (Japanese black syrup). The topping items are Gyuhi (Japanese sticky rice cake), Kuromame (Japanese black beans), Kinton (Japanese marrons glaces), and Anzu (dried apricot). It's very tasty and healthy. But in Japan, dessert is regarded as food for women and I hesitate to order this kind of sweet tasting thing in a cafe or in a restaurant. This picture is home made Anmitsu which my mother made. It's very tasty.

[Rei]

OOOh that looks so good. My mouth is watering. Do you think your Mother would share her gyuhi recipe? I am having a hard time finding a gyuhi recipe. Is it really the same as mochiko manju (daifuku)? Thank you for any information.

[Rei]

Its 2008 now...haven't things changed (even in Japan) concerning a man ordering wagashi or other sweets in a restaurant?
I hope they have. It certainly is not unmanly to eat sweets in any other part of the world when eating out, even in other parts of Asia. Correct me if I'm wrong. Dozo enryo shinaide kudasai.

[Suharty]

Hola Maiko, te respondo ace1 y tambie9n te envedo un mail.Si es por prcieo, es me1s econf3mico comprar los porotos y hacerlo uno mismo. La pasta es un poco me1s cara que el paquete de porotos, pero te ahorras todo el trabajo de cocinarlos (y el gas de la cocina ya que toma bastante tiempo). De sabor son muy parecidos, al menos el que hice yo quedf3 casi igual al comprado.No queda mucho olor en la cocina. Sed mientras cocine1s se siente el olor de los porotos, pero ocurre algo curioso, realmente hay un olor muy fuerte a porotos hasta el faltimo momento, en donde de pronto al agregar el azfacar se va el olor y se vuelve una delicia! Jaja es raro..Sobre las batatas satsuma-imo, creo recordar haberlas visto en el barrio chino pero no te lo puedo jurar. A veces dependiendo de la temporada aparecen algunos vegetales exf3ticos y despue9s no se encuentran me1s. La prf3xima vez que vaya me fijo y te aviso.Saludos! Julie.