The preferred bean for wagashi and white bean paste preparation
Otebo Beans (大手亡豆, Ōtebōmame) are a high-quality variety of white kidney beans prized in Japanese cuisine for their smooth texture, neutral taste, and ability to absorb flavours beautifully. Grown in Hokkaido, Japan’s northernmost island known for its pristine climate and fertile soil, these beans are an essential ingredient in traditional and modern Japanese cooking.
Renowned in the world of wagashi (和菓子), Japan’s delicate art of confectionery, Otebo beans are most commonly used to make shiroan (white bean paste). This paste forms the base of refined sweets such as nerikiri, konashi, yokan, and seasonal confections crafted for tea ceremonies and special occasions.
Outside of sweets, Otebo beans are equally versatile. Once soaked and gently simmered, they can be used in savoury dishes including nimono (simmered vegetables), oden, soups, or as a protein-rich salad ingredient. Their mild flavour allows them to adapt well to Western recipes calling for white kidney beans.
Key Features:
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Premium Ōtebō white kidney beans, grown in Hokkaido
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Ideal for preparing shiroan (white bean paste) for wagashi
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Smooth texture and subtle flavour for refined sweet and savoury dishes
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Suitable for nerikiri, yokan, oden, salads, and stews
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Naturally vegan and gluten-free
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Product of Hokkaido, Japan
Whether you're recreating traditional wagashi or developing modern dessert concepts, Otebo beans offer the purity, texture, and versatility required for professional results.
Looking to learn how to use them? Gusta Cooking Studio is one of the few schools in North America offering year-round wagashi courses.
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Inventory Last Updated: Dec 06, 2025
