Jellies & Gelatins
Anmitsu
あんみつ
Japan
A traditional dessert of agar jelly cubes, red bean, fruit, and mochi, drizzled with kuromitsu syrup.
Original eatfuls sticker artwork
What it is
A closer look at Anmitsu.
A traditional dessert of agar jelly cubes, red bean, fruit, and mochi, drizzled with kuromitsu syrup.
What to look for
Know it when you find it.
A summer classic; the contrast of cool jelly, sweet beans, and dark sugar syrup is refreshing.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Anmitsu.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Taiwan
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Jelly set by washing the seeds of a Taiwanese fig in water, served cold with lemon and sugar syrup.
Bahrain
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حلوى بحرينية
The queen of Bahraini sweets — a firm, jelly-like confection made from cornstarch, sugar, saffron, rose water, cardamom, and nuts, cooked in large copper pots for hours over open fire.
Munster, Ireland
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Philippines
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Young coconut strips and pandan-flavored jelly in a sweet cream, a refreshing party dessert.
Quebec, Canada
Eggs in Aspic
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A Quebec dish of poached eggs set in aspic (savory gelatin), often with ham or vegetables — a classic cold appetizer.
Indonesia
Cendol
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Green jelly noodles in coconut milk with palm sugar syrup and red beans, firm green jelly with fragrant gula melaka and creamy coconut, a legendary Malaysian dessert icon
Vietnam
Che Ba Mau
Chè ba màu
Three-color Vietnamese dessert with layers of green pandan jelly, yellow mung bean paste, and red kidney beans, topped with coconut cream and crushed ice.
Poland
Galareta Rybna
Polish jellied fish, often carp, set in a clear gelatin with vegetables, served cold with vinegar or horseradish. A Christmas Eve (Wigilia) classic, delicate and savory.