About the Author: Eleanor Partridge

Cubes of agar jelly served with a range of toppings (here: apricots, red bean paste, miniature mochi, vanilla ice cream and slightly salty boiled peas), all drizzled over with dark sugar syrup. Delicious and exquisite, in the best traditions of Japanese food. This version came from a tiny, very local, riverside dessert shop.

Anmitsu – Dessert shop – access from the riverside footpath
Tokyo-to
Shinjuku Tokyo 169-8575
Japan
Anmitsu – Dessert shop – access from the riverside footpath
Tokyo-to
Shinjuku Tokyo 169-8575
Japan