amanattō

{{short description|Japanese traditional confectionery}}

{{Infobox prepared food

| name = Amanattō

| image = Peanut Amanatto.jpg

| caption = Peanut amanattō

| alternate_name =

| country = Japan

| region = East Asia

| creator = Hosoda Yasubei

| type = Confectionery

| served =

| main_ingredient = Adzuki or other beans, sugar, sugar syrup

| variations =

| calories =

| other =

}}

{{nihongo|Amanattō|甘納豆}} is a Japanese traditional confectionery made of azuki or other beans, covered with refined sugar after simmering with sugar syrup and drying.{{cite book |last=Shurtleff |first=William with Akiko Aoyagi |title=History of Tofu and Tofu Products (965 CE to 2013) |publisher=Soyinfo Center |year=2013 |isbn=978-1928914556}}

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.{{Cite web |date=2015-08-03 |title=Eitaro Confectionery Co.Ltd.(Japanese Style Confectionery) |url=https://www.norenkai.net/en/portfolio-item/eitaro-confectionery-co-ltd-japanese-style-confectionery-2/ |access-date=2024-11-13 |website=norenkai.net}}

Amanattō was originally called {{nihongo|amananattō|甘名納糖}}; the name was abbreviated to amanattō after World War II. The resemblance of the name to the fermented bean dish nattō is coincidental.{{citation needed|date=December 2012}}

In Hokkaidō, amanattō is used in cooking sekihan. For this reason, unlike other areas in East Asia, the sekihan of Hokkaidō is a little sweet.{{citation needed|date=December 2012}}