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Description
The best food Japan has ever invented, period. Yes that's right, better than ramen (despite the fact that's actually Chinese), better than daifuku, taiyaki, shabu shabu, okanamiyaki, EVERYTHING!!!1one!.

I present the dessert dish known as Anmitsu! I made it my buisness to sample each prefecture I visited's offering of Anmitsu, and I found that a small cafe near Hikone castle in Shiga offered the best Anmitsu in Japan, and I made a big point in telling the chef too. Freaking awesome sauce.

Wiki: Made of small cubes of agar jelly, a white translucent jelly made from red algae or seaweed. The agar is dissolved with water (or fruit juice such as apple juice) to make the jelly. It is served in a bowl with sweet azuki bean paste or anko (the an part of anmitsu), boiled peas, often gyūhi and a variety of fruits such as peach slices, mikan, pieces of pineapples, and cherries. The anmitsu usually comes with a small pot of sweet black syrup, or mitsu (the mitsu part of anmitsu) which one pours onto the jelly before eating. Anmitsu is usually eaten with a spoon and fork.

Description
The best food Japan has ever invented, period. Yes that's right, better than ramen (despite the fact that's actually Chinese), better than daifuku, taiyaki, shabu shabu, okanamiyaki, EVERYTHING!!!1one!.

I present the dessert dish known as Anmitsu! I made it my buisness to sample each prefecture I visited's offering of Anmitsu, and I found that a small cafe near Hikone castle in Shiga offered the best Anmitsu in Japan, and I made a big point in telling the chef too. Freaking awesome sauce.

Wiki: Made of small cubes of agar jelly, a white translucent jelly made from red algae or seaweed. The agar is dissolved with water (or fruit juice such as apple juice) to make the jelly. It is served in a bowl with sweet azuki bean paste or anko (the an part of anmitsu), boiled peas, often gyūhi and a variety of fruits such as peach slices, mikan, pieces of pineapples, and cherries. The anmitsu usually comes with a small pot of sweet black syrup, or mitsu (the mitsu part of anmitsu) which one pours onto the jelly before eating. Anmitsu is usually eaten with a spoon and fork.