Amanattō – Japanese Candied Beans

Amanattō is a Japanese traditional confectionery that is made of azuki or other beans, covered with refined sugar after simmering with sugar syrup and drying.

It was developed by Hosoda Yasubei during the Bunkyū years (1861–1863) in the Edo period. He opened a wagashi store in Tokyo, which he named for his childhood name: Eitaro. This store continues to operate.

Originally amanattō was called amananattō; the name was abbreviated to amanattō after World War II. The resemblance of the name to the fermented bean dish nattō is coincidental. In Hokkaidō, amanattō is used in cooking sekihan. For this reason, unlike other areas, the sekihan of Hokkaidō is a little sweet.

Amanatto - Candied Beans
Amanatto is best if started from dried beans that you cook yourself to control the consistency of the beans. You want them cooked but not mushy, picking out any floating skins, beans without skins and cracked beans. Canned beans are usually too mushy and have all sorts of preservatives in them.
Cuisine: Japanese
Recipe type: Confectionery
  • 4 cups cooked beans (eg. black bean or Lima, etc.)
  • 3 cups water
  • 4 cups sugar
  • 1 teaspoons salt
  • 1 cup superfine sugar
  1. Dissolve water, sugar and salt in heavy pot over medium heat. Bring to simmer.
  2. Add cooked beans to pot. Simmer for 1½ hours.
  3. Drain beans.
  4. Toss drained beans in superfine sugar. Coat very well.
  5. Spread sugared beans on prepared baking pan(s).
  6. Bake at 175°C for about 10-12 minutes, stirring beans halfway through.
  7. Turn off oven, crack door open and keep beans in oven until completely cool. If you live in a dry area, you can skip this step and just remove the pans from oven and cool completely on the pans.
  8. Store in airtight container.

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