Though the ingredients in the Anmitsu ($10) at Kyotofu change seasonally, they are always a colorful tangle of textures and flavors that complement one another. Currently you'll find the deep serving glass filled with cubes of house-made agar agar in flavors like sweet pear and tart, deep red cranberry-hibiscus. Spoonfuls of tender azuki beans and chewy matcha shiratama top your choice of pear-ginger sorbet or kuromitsu ice cream. The dessert is vegan if you opt for sorbet, but I prefer kuromitsu ice cream—such a rare treat in this city! It's made from Japanese black sugar syrup, a heady concoction that's a perfect counterpart to the glossy dice of agar agar.
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