Mamekan (豆かん) is a traditional Japanese dessert consisting of boiled azuki beans or other types of beans served with kanten, a firm, jelly-like substance made from seaweed. It is typically enjoyed with kuromitsu, a dark sugar syrup, drizzled over the top for sweetness. The dessert is simple yet refreshing and is particularly popular during the warmer months.
Mamekan originates from Japan and has been part of traditional wagashi (Japanese sweets) culture since at least the Meiji period (1868–1912). It evolved from tokoroten, an agar-based jelly dish consumed in Japan since the Edo period (1603–1868). Over time, sweet toppings like boiled azuki beans and kuromitsu were added, transforming it into a more indulgent treat. The dessert gained popularity in Tokyo, where specialty shops began serving it in the early 20th century. Even today, mamekan remains a staple in traditional Japanese tea houses and confectionery shops.
The name mamekan (豆かん) is a combination of “mame” (豆), meaning “bean,” and “kan” (かん), short for kanten (寒天), referring to the agar jelly that forms the base of the dish. The contrast between the firm yet delicate kanten and the soft, naturally sweet beans creates a unique texture, while the addition of kuromitsu enhances its deep, caramel-like flavor. Some variations include anmitsu, which features extra toppings like mochi, fruits, or ice cream, making it a richer dessert.
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