Made it to the traditional sweets shop that first had me yearning to visit Tokyo thanks to Kantaro shamelessly showcasing his anmitsu orgasm. Their signature anmitsu uses all-Japanese ingredients: adzuki beans from Hokkaido, special black sugar syrup from Okinawa (special thanks to the parasite museum for making this possible), and handmade agar using red seaweed from the Izu Islands (Izu tengusa). I had mine with some plump and springy shiratama. Apparently, they’ve been doing it the same way since 1837.