Autumn Anmitsu - Seattle Only

Anmitsu is a traditional Japanese sweet. It's vegan and gluten free, and you can add icecream or whipped cream to make an anmitsu parfait. It's a labor intensive dessert to make, because we made all the ingredients from scratch with many ingredients imported from Japan. Limited supplies. 

For the Autumn version, the desesrt includes:

•  Hoji Tea Kanten cubes - kanten is made from agar. It's super-rich in dietary fiber. This time we added a hint of organic hoji tea (low cafeine). Ideal for your gut health! 
• Japanese Red Pea - from Hokkaido. Simmered and slightly salted. 
• Tsubu An - whole azuki bean paste made from scratch. 
• Kuro mitsu - Syrump made with black sugar from Okinawa
• Apricot compote - rehydrated and simmered in syrup
• Matcha Mochi (gyuhi) - made with premium rice flour with a hint of organic matcha
• Fall fruit select - Fresh persimmon and black grapes. 

Ingredients:

kanten, Okinawan black sugar, red pea, apricot, persimmon, grapes, azuki paste, potato starch, rice flour, organic hoji tea, organic matcha

How to serve Anmitsu.
1. Place the kanten and peas (left in photo)in a small bowl.
2. Move the topping items (right in photo)on the kanten
3. Drizzle the kuromitsu syrup (center in photo) over the toppings. Some people might prefer to drizzle directly on the kanten. In that case change the order to the steps #1-#3-#2.
4. Enjoy Anmitsu!