Amanattō
Template:Short description Template:Infobox prepared food
Template:Nihongo is a Japanese traditional confectionery made of azuki or other beans, covered with refined sugar after simmering with sugar syrup and drying.<ref name="Shurtleff/Aoyagi">Template:Cite book</ref> 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.<ref name="c653">Template:Cite web</ref>
Amanattō was originally called Template:Nihongo; the name was abbreviated to amanattō after World War II. The resemblance of the name to the fermented bean dish nattō is coincidental.Template:Citation needed
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.Template:Citation needed