Anmitsu
Tokyo, Japan
This classic Japanese dessert is a colorful bowl of agar-agar jelly cubes, sweet red bean paste, various boiled fruits, and chewy shiratama dango. It is traditionally served with a small pitcher of rich, dark brown sugar syrup called kuromitsu to pour over the top.
Why locals eat it
While its components have older roots, the modern version of this dessert is widely believed to have been popularized in Ginza during the early Showa period. It represents the delicate aesthetics of traditional Japanese confectionery.
Local tip
Look for traditional tea houses (kanmei-ten) in Tokyo's historic neighborhoods to enjoy it alongside hot matcha.
Typically made with
Agar jelly, Anko red bean paste, Shiratama dango, Canned fruit, Kuromitsu syrup. Recipes vary — always check with the vendor if you have allergies.