The Anmitsu is a symphony
It is a symphony made of red peas, brown sugar, agar, gyuhi, and orange.
In the old days, red peas and brown sugar was mixed together for eating.Later agar was added.
Thus, Brown sugar with red peas became a dessert. Lastly, Anko red bean paste was adding.
This elevated the flavor, and created an Anmitsu sensation. Due to the importance of ingredients, Mihashi takes great care of them.
Dedication to our ingredients
Our Anko red paste uses red beans from Hokkaido.
Our provider and us has a long 50 plus years of partnership.
In order to ensure the best quality of red beans are picked, special machine are been used. In the past, this process were done by hand. After the selection, Dokama(copper pot) were used to cook the red beans.
High heat, consistent stirring, then adding red beans and sugar.
Even though the ingredients aren’t expensive, but we prepare everything with love and care.
As the result, our Anko red paste are fresh and tasty.
The mandarin orange we used are canned.
However, it must be Japanese produced mandarin orange.
From the olden days, there are very few sour canned mandarin oranges.
When eating Anmitsu, we want our customers to have a deep impression.
To achieve that, we use mandarin orange as introduction, like the cymbals in symphony.
When you look at Anmitsu, the brownish colored beans are these red peas.
These peas are actually very hard to prepare.
Preparation takes up to 2 days. Peas are cooked for 3 hours.
The following day the peas are steamed in steamers.
All these steps are taken to ensure the peas are at the perfect softness.
From the beginning, we strived to make our signature Anmitsu with Okinawa’s special brown sugar. The brown sugar we used are from an island 200km south of Okinawa.
Because brown sugars from every island are different, we had to choose the one that’s suitable for our Animitsu.
The brown sugar we chose are rock-like.
When broken apart, special sweet odor can be smelled. However, the taste is not overly sweet.
This truly is a special brown sugar.
Whether agar is good or not has a lot to do with the ingredients.
Especially long stripe shaped agar. Long stripe shaped indicates the agar and it’s texture are fresh.
The agar we used are from Izu islands in Shizuoka prefecture.
The quality of the agar is effected by each islands environment and seasons. Good bite texture, smoothness, without seagrass’s fishy smell, and match with the flavor of Mihashi’s Anmitsu.
These are all requirements for the agars we use.
Grind rice to powder, slowly cooked, add white sugar, then mix together.
Seemly easily task actually require lots of skills.
The most difficult thing is the temperature changes between the seasons.
When mixing, the gyuhi’s not too soft not too tough perfect texture can only be achieve by skilled masters.