Lawson’s Wasanbon Syrup Anmitsu – A conbini sweets report
Get ready for the latest info on popular sweets available at your local conbini (the official Japanese abbreviation for convenience store)! This writer taste-tests and reports back on the new conbini sweets released every Tuesday, letting us know which ones are the most note-worthy.
This article will focus on…
Wasanbon Syrup Anmitsu
Price:320 yen (Tax incl.)
Sale date:July 1, 2016
Anmitsu is a traditional Japanese dessert many associate with summer.
You may remember my article on Seven Eleven’s Anmitsu a while back. This time I’d like to introduce you to Lawson’s! This product uses a special sugar syrup made from the high-quality Japanese sugar "wasanbon." Since wasanbon sugar is extremely fine, almost as fine as icing sugar, it is often used in the making of Japanese sweets.
The top tray featured an array of neaty positioned toppings, including peaches, cherries, Hokkaido Yumemurasaki an (red bean paste), mochidama (rice cake balls), boiled red peas, and whipped cream. The bottom tray was lined with cubes of agar jelly.
I tried to re-arrange the toppings on the agar jelly as nicely as possible…
…unfortunetly it didn’t go quite as planned. Oh well! I poured the wasanbon syrup on top and the dessert was complete!
As agar jelly isn’t particularly sweet, it went with the whipped cream and syrup perfectly. The wasanbon syrup was delectable, and its aroma was simply heavenly. It’s not often you come into contact with an anmitsu of such quality—but I’m sure glad that I did. The Hokkaido red beans were the perfect choice for the koshian (smooth red bean paste); they seemed to create the perfect balance of sweetness.
Perhaps the best thing about Japanese sweets is their tendency to be low-calorie. They go exceptionally well with a cold glass of Japanese tea.
A lover of sweets who makes the rounds every week to taste-test and report back on the latest sweets from all four major conbini.