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Amanattō
(甘納豆, Japanese Candied Beans)
Amanattō is a traditional dry dessert consisting of boiled beans (usually azuki or black soybeans), sugar, and sugar syrup. It is believed that the dessert originated in the early 1860s, when sugar became available in Japan for the first time. The first amanattō was invented by Hosoda Yasubei, who opened a wagashi store in Tokyo shortly after.
He used azuki beans, sasage cowpeas, and soramame green beans to make the first amanattō. Today, amanattō is extremely popular in Japan, especially among the older generations, since it is regularly served with tea in numerous Japanese retirement homes.
In Hokkaido, amanattō is often used in cooking sekihan red rice during the festival season, and that is the main reason that the red rice of Hokkaido is slightly sweet.
WHERE TO EAT The best Amanattō in the world (according to food experts)
1
Recommended by Fun! Japan and 5 other food critics.
"These sweetened beans take full advantage of the taste of the ingredients and don’t use any preservatives or additives."
2
Recommended by Yuki Konishi and 1 other food critic.
"It was my first time meeting Amanatto, and Ishiguro Shouten's makes the taste of individual beans shine."
3
Recommended by Saudade Tea
"The taste is slightly sweet and you can enjoy the rich flavor of fresh azuki beans."
