The first step in creating this addictive treat is simmering azuki in sugar syrup to make amanatto, using a process first created in the 1860s. Snack maker Denroku adds a modern twist by coating the beans with white chocolate. However, they do return to traditional Japanese flavors by adding goma (black sesame) and kinako (roasted soybean) powder. The kinako flavor stole our hearts away with its nutty, peanut buttery taste. Thanks to this innovative maker, the humble azuki bean has been transformed into a creamy, dreamy confection.
Please Note: As the weather heats up, it becomes more difficult to guarantee chocolate will arrive in good condition. If temperatures in your location are above 23°C (73°F), chocolates may arrive slightly damaged. At temperatures above 28°C (82°F), the products may melt in transit. We cannot be held responsible for any temperature-related damages caused during shipping.