is a Japanese traditional confectionery 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 Bunkyà « years (1861âÂÂ1863) in the Edo period. He opened a wagashi store in Tokyo, which he named for his childhood name: Eitaro. This store continues to operate.
Amanattà  was originally called ; the name was abbreviated to amanattà  after World War II. The resemblance of the name to the fermented bean dish nattà  is coincidental.
In Hokkaidà Â, amanattà  is used in cooking sekihan. For this reason, unlike other areas in East Asia, the sekihan of Hokkaidà  is a little sweet.