mitsumame
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English[edit]
Etymology[edit]
From Japanese みつまめ (mitsumame).
Noun[edit]
mitsumame (uncountable)
- A Japanese dessert made of small cubes of agar jelly, served in a bowl with boiled red field peas (or sometimes azuki beans), often gyūhi, shiratama dango and a variety of fruits such as peach slices, mikan, pieces of pineapples, and cherries, usually coming with a small pot of kuromitsu, which one pours onto the jelly before eating.
- 2001, yumeko, Sphere, Writers Club Press, →ISBN, page 73:
- Shun set a small bowl of mitsumame, a cold gelatin dessert with syrup and mandarin oranges, in front of her.
- 2003, Robert Ronzio with Kennedy Associates, The Encyclopedia of Nutrition and Good Health (Facts On File Library of Health and Living), 2nd edition, New York, N.Y.: Facts On File, Inc., →ISBN, page 382, column 1:
- Konjac has been used to make noodles (shiritaki noodles) and heat-stable gels such as mitsumame, a fruit dessert.
- 2003 January 29, “Japanese Cuisine”, in The Index-Journal, Greenwood, S.C., page 1C:
- The dessert is mitsumame with ice cream, cut fruit and diced kanten in syrup.
- 2005 August 26, Helen Wu, tgif (The Honolulu Advertiser), page 22, columns 4–5:
- Cream mitsumame ($4.99) contains ice cream and a Japanese-style canned fruit cocktail with a few beans in sugar syrup.
- 2005 November 16, Judy Gerstel, “Less is more shouldn’t apply to the servers”, in Toronto Star, page C5, column 2:
- Desserts include mitsumame ($6.50) — resilient cubes of unflavoured gelatin with vanilla ice cream and fruit cocktail — as well as a crème brûlée trio ($9).
- 2010, Stefan Gates, Stefan Gates on E Numbers, Octopus Publishing Group, →ISBN:
- In Asia, agar is used in many traditional dishes, such as red bean jelly, tokoroten noodles and mitsumame.
- 2010 March 12, Bill Pitcher, “Classic sushi, pristine and restrained”, in The Record, section F, page 19:
- Desserts, appropriately small and light, include mochi ice cream ($4) – go for the red bean and green tea flavors – and mitsumame ($6), a cheerful fruit cocktail studded with chewy, translucent gelees made from agar, a seaweed extract.
- 2016, Shawna Yang Ryan, Green Island, New York, N.Y.: Alfred A. Knopf, →ISBN, page 68:
- I thought of the tempting, beautiful bowls of mitsumame: a rainbow of fruit and sweet red beans and translucent cubes of jelly quavering in the sun.
