Jellied Apricot Loaf

Anzu Kan

Preparation info

  • Serves


    • Difficulty


Appears in

At Home with Japanese Cooking

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

The Japanese enjoy gelatin as much as anyone and this loaf makes a refreshing snack or dessert in the heat of the summer. One of the nicest things about Japanese gelatin is its firmness. It won’t “weep” or lose its shape at room temperature as Western gelatin often does. Many variations are possible, perhaps the simplest being to use prepared orange or apple juice and add well-drained slices of canned mikan (tangerine-like fruit).