Azuki (sweet red) beans are a staple in Japanese wagashi. Their high sugar content makes them the perfect accompaniment for rice cakes, zenzai, daifuku, and a slew of other Japanese delicacies. White beans (lima?) are also used in Japanese baking. Specifically they’re used as a filling when making pan (bread buns) or other choice desserts.

The Japanese have been perfecting the art of wagashi for centuries and beans have played an important part in the art’s development. Azuki and white beans are simmered in sugar and then used whole or mashed. These beans have a thick, creamy texture when they’re mashed. This actually works really well as a dessert filling, believe it or not, albeit, an extraordinarily heavy one.

I found a most uniquely Japanese snack that cuts out the bread/ rice exterior and goes right to the good stuff: Amanattou Okonomi. Amanattou are beans (azuki, broad, green, etc.) that are boiled in a thick sugary syrup until they’re crystallized and tender. We’ve learned previously that okonomi means, “as you like”. In this instance, okonomi is “assortment”. Amanattou okonomi is “sugary bean assortment”.

Hamana is one of the companies who manufacture Amanattou okonomi. The packaging is simplistic and showcases the amanattou. The bag is resealable, without any English in sight, aside from the required label slapped on the back.

Included in this okonomi are huge, beige lima beans, smaller, darker broad and azuki beans, and, what looks like, green peas. All are completely coated in glistening sugar. These beans would look great in a plain black bowl for a fancy dinner party.

First bean to get sampled is a giant lima bean. The lima beans have a very dense, soft texture and are pretty heavy. I can hardly taste the bean. There is a unique light flavor, but it really doesn’t scream “BEAN!!!!” I mostly taste the sugar and I really dig the texture. These lima beans are good. I remember having this exact same bean stuffed in pan from East East and Mitsuwa.

The broad beans have a slightly rubbery texture, are heavy, and have a definite beany after taste. I like my broad beans fried, I decide after a third sampling. These are still unique, however and worth a try.

The peas taste like peas, but with sugar baked into and onto them. Don’t know how I feel about that. A third sampling makes me wonder why anybody would think peas are good as a dessert. The thick skin of the pea is a turnoff and detracts from the inside’s soft texture.

The azuki beans are sweet and dense and always a treat to eat. Their texture is soft but heavy. Azuki are such a complimentary bean; they enhance rather than overpower.

I’d have to say that my two fave beans from this assortment are the lima and azuki. The broad beans are good but the peas are too “off” for my taste. I think one would need to be in a “mood” to really enjoy the latter two.

The beans are meant as an assortment and they go down well when eaten in combination, even with the slight hitches with the broad beans and peas.

The former two are very snack worthy for the occasion that you really want a sweet treat that will fill you up with minimum consumption. And these will fill you up. I’ve eaten a handful and I feel full. One fourth of this big bag is only 154 calories but will scratch your sugar fiend itch. I should know; I’m one of the worst sugar fiends on record.

This is a traditional Japanese snack that could only be compared to sucking the frosting from one of those decorating tubes your mom used to use (you know what I’m talking about).

For all those out there thinking “Ewww, groady, beans for dessert!”, try a traditional daifuku or a amanattou pan before coming to the conclusion that beans are a foul choice for a sweet. Also, remember how Americans use vegetables in desserts: zucchini bread, sweet potato pie, and carrot cake, to name a few.

The Japanese know what they’re doing when they make dessert, give Amanattou a try; you’ll be getting your fix and a serving of veggies with every serving! Gotta love Japanese cuisine!

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