Sweets Tales Today is the tale of two sweets born years ages apart. This wagashi is named “omedetou”, which means “congratulations”. Iidabashi, Tokyo Here, at a time when Edo Castle was still standing tall,
the process for making this treat was developed. It has been passed down from generations as the specialty of Iidabashi Mannendo. “Omedetou” uses homemade red bean paste. Rice flour and other flours are mixed in
and passed through a strainer to create a texture like minced meat. Small beans are lined up on top,
and then the whole batch is steamed. The result is similar to Sekihan,
a traditional rice dish eaten during celebrations. “It’s called ‘Omedetou’, so people buy them for celebrations, or to give to others when something good happens.” “Many people buy them because of the name.” In 2013, a new product joined the lineup.
It’s name: “Arigatou” (Thank you) Centuries later, a sweet was made to express thanks,
this time using white bean paste with large white beans to accent. Arigatou was created after fervent requests from customers. “Customers have been suggesting we make a sweet called ‘Arigatou’ for a long time now” “If you think about it, we use ‘arigatou’ often—it’s a good word.” “Congratulations!” “Thank you!” These two sweet Japanese words bring out the flavor in these two sweets.