Mistumame is a traditional Japanese dessert that combines fruit with cubes of jelly. A great summertime treat!
- 4g agar (⅕ of a block)
- 450ml water
- 2-3 tbsp sugar
- Fresh or canned fruit for topping, as desired
- Sweet red bean paste or adzuki* for topping, as desired (optional)
- Kuromitsu syrup (see recipe) for topping, as desired
*Can be ordered online or found in some Asian supermarkets
- Break up the agar block into small pieces by hand or with a knife. Soak in a small saucepan with the water for at least half an hour.
- Add sugar, and bring the saucepan to a boil, whisking vigorously along the way to dissolve the sugar and agar.
- Gently boil the mixture until everything is dissolved. Pass mixture through a fine mesh sieve and into a small baking dish or shallow bowl to set. Do this carefully, as the contents are hot.
- The jelly will set at room temperature in about 3-4 hours. Alternatively, you can transfer the jelly to the refrigerator after the first hour to speed up the process. Jelly will be slightly jiggly, but solidified.
- Slice the jelly into 2-3 cm squares and carefully scoop out with a large spoon or spatula and into a serving bowl.
- Top jelly with fresh fruit, red bean paste or adzuki, and drizzle with kuromitsu. Enjoy!
Recipe available in our Baking: "Amai" Care Package
About the recipe creator and photographer: Yaz Gentry is a freelance recipe developer and food-lover based in Tokyo, Japan. Half-Japanese and half-American, she enjoys fusing together seasonal ingredients and dishes from both cultures as a reflection of her mixed heritage. You can follow her culinary adventures on Instagram @blissprovisions and at www.blissprovisions.com.