mochidesu: Japanese Recipe Anmitsu: A traditional Japanese dessert made with kanten (agar agar) jelly, fruits, and anko (sweet azuki bean paste). An indicates sweet azuki bean paste, and mitsu means syrup in Japanese. Yield: 4 servings Ingredients: *For kanten jelly: 1 2/3 cup water 1/2 stick kanten (agar agar) 6 Tbsp sugar 1 tsp lemon juice *For syrup 1/4 cup water 2/3 cup sugar 2 Tbsp lemon juice *For toppings 1/3 cup anko (sweet bean paste) fruits slices, such as peaches or oranges Preparation: Soak kanten in water for one hour. Squeeze and tear the kanten into small pieces. Put 1 2/3 cup of water in a medium pan and put on low heat. Add kanten pieces and sugar in the pan. Bring to a boil and simmer for 10 minutes, stirring well. Strain the liquid and pour in a flat container and cool to firm. Mix 1/4 cup of water and 2/3 cup sugar in a sauce pan and heat to dissolve the sugar. Add lemmon juice in the syrup and cool. Cut kanten jelly into small cubes. Serve kanten jelly and fruits into individual bowls. Pour syrup over the ingredients and top with anko.
pamandjapan: 干菓子 (Higashi) Higashi is a dry type of wagashi containing only 10% moisture and so it lasts longer than the ordinary wagashi. It is also generally made of sugar, particular types of flour, and additives. 
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