Summer is almost here and so our search for chill food begins. This month we asked two exchange students from Iceland, Hjördís Birna Hjartardóttir and Fanney Frímannsdóttir to taste and give their opinions of some traditional Japanese summer desserts.

The girls came to Fukuoka in April and will attend classes at Kyushu University until the end of July. They say they've been having a great time seeing as much of Kyushu as they can, and also have plans to travel around Asia before returning to Reykjavík to finish their degrees in law. Currently their favorite local foods include Hakata ramen and takoyaki. They also confessed to being fans of Japanese nomihodai and tabehodai deals!

What will they think about these refined traditional Japanese sweets?


Fanney tries Kuzumanju
"I'm really developing a taste for anko (sweet red beans). I'm still not used to the soft skin it's wrapped in. This is so different from our European desserts - but they seem healthier and probably good with a cup of tea"
What is Kuzumanju?
Anko wrapped in a transparent skin made from kuzuko (arrowroot flower) makes for a cool summer sweet. Smooth and refreshing, this dessert is a favorite in Japan.
Ingredients: Kuzu starch cake, sweet red beans

Hjördís tries Anmitsu
"This would be perfect on a hot day. I like the honey- flavored sauce. Not too heavy. With all the fruit, it just looks healthy. The little white rice dumplings are chewy. I can see how this would be popular here."
What is Anmitsu?
Vegetable gelatin topped with anko (sweet red beans) and shiratama (rice flour dumpling), then drizzled with Japanese honey. Alternatively, replace anko with red peas for an equally tasty mitsumame.
Ingredients: Vegetable gelatin, sweet red beans, rice flour dumpling, fruit, Japanese honey, etc.