Anmitsu

For the kanten, combine 700 ml water, 4 g powdered agar-agar and 15 g sugar in a saucepan. Bring almost to a boil over medium heat, stirring constantly, until the agar is fully dissolved. Pour the mixture into a shallow dish, let cool, cover and refrigerate for at least 60 minutes.

Rinse the red beans for the mitsumame, pour over boiling water and let stand, covered, for 60 minutes. Drain, cover with fresh water, boil for 3 minutes once it comes to a boil, then drain again. Add fresh water and simmer gently for about 30 minutes, until the beans are soft but not falling apart. Drain and season with a little salt.

For the kuromitsu, combine 50 g black sugar, 50 g cane sugar and 50 ml water in a small saucepan. Heat over low heat for about 1 minute, stirring, until fully dissolved. Remove from the heat, let cool, then refrigerate.

For the shiratama, combine 50 g rice flour, 5 g sugar and 65 g silken tofu. Knead into a soft dough, shape into balls about 2 cm in diameter and press a small indent into the center of each. Drop the balls into boiling water; once they float to the surface, cook for 1 more minute, then transfer to cold water.

Remove the kanten from the dish and cut into roughly 2 cm cubes. Drain the syrup from the canned mandarins and cut the canned peach into small pieces.

Divide the kanten cubes, cooked red beans, shiratama dumplings, mandarins and peach among 4 serving bowls.

Add 40 g of anko paste to each portion, drizzle with the chilled kuromitsu and serve immediately.