Shotoh Sui

The flavours produced by Japanese confectionary shop Minamoto Kitchoan have shades of regal kaiseki ryori (a traditional multi-course Japanese dinner) to their dessert flavours. Their shio-anmitsu (salted anmitsu) is a new twist on anmitsu which balances salty yet sweet an with ingredients such as agar and black soy beans. The particular an used here is tsubushian – a relatively unusual, lumpy variety of red-bean paste. The beans used have just the right amount of sweetness and a really beany flavour. The shop offers two varieties of sugar syrup to choose from, either a lighter golden coloured syrup or a darker brown-sugar syrup that you can add to your anmitsu – which also comes served with a side dish of konbu (kelp). The agar is on the soft side, so if you’re someone who prefers their agar on the firm side you might be slightly disappointed.