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.

[1] It was developed by Hosoda Yasubei during the Bunkyū years (1861–1863) in the Edo period.

The resemblance of the name to the fermented bean dish nattō is coincidental.

[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.