If you boil and simmer it together (WM30) Bento box: ¥3,240 (tax included) Boiled thin-cut kelp, delicious Boiled beef with seasoning, delicious Imagine it like corned beef Pickled tea leaves, sprinkle on rice and eat It has a mild sweetness and a delicious salty taste Salted kelp? The mild sweetness and salty taste are delicious Boiled cod roe, eat it on top of rice Not too salty, with a good taste of cod roe Boiled whitebait, delicious Boiled clams, delicious Eat it on top of rice Not too salty, and delicious All of them are delicious Totally different from buying at the supermarket

A friend recommended me to buy some Wakatsuna-ni from Kaioya Souhonpo as a souvenir for my mother's first memorial service. The shop is located on the east side of Azumabashi, near the Sumida River, so if even a part of the riverbank collapses, the first floor will surely be completely flooded. On Friday before noon, the shop was crowded with stylish older gentlemen and somewhat sexy-looking older ladies making large purchases. I had previously brought some Tsukudani to my son-in-law's family in Yamanashi and they were very pleased, but since they were older, this time I chose a different flavor, the Wakatsuna-ni. I also bought the recommended Hatogarashi Karan-ni. Of course, we had it with ochazuke that night, and it was truly a mature taste. There was no sweetness at all. I also ended up buying something called "Asakusa Furikake." It is a furikake made by Kaioya using bonito flakes from Yaizu, adding white honey from Umeen and a specially blended Togendani chili pepper for flavor. The sign said, "We carefully adjust the spiciness to achieve a slightly spicy taste that goes well with rice and sake. It contains sansho, so you can also enjoy it as a condiment for udon or soba noodles. It is finished without compromising the fragrant base of bonito and sesame, the mellowness of white honey, and the spicy flavor of chili pepper." After understanding this, I tried it, but it was quite spicy for me! Maybe I still haven't fully grasped the sophisticated taste yet?

During my school days, all classes, including discussions, were conducted in English. In one of the first classes where we introduced ourselves, a friend from Koshigaya, Saitama Prefecture, answered "Tokyo!" when asked "Where are you from?" This made me feel a bit uneasy, being born in Tsukiji and raised in Fukagawa. To Westerners, the 23 wards of Tokyo are all considered Tokyo, whether it's Yamanashi Prefecture or Ibaraki Prefecture. This is evident in overseas artists' concerts where even though it's in Makuhari, Chiba Prefecture, they often shout "Tokyo!" to the audience. The most teased place in Japan, Tokyo Disneyland, is actually in Urayasu, Chiba Prefecture. Similarly, Tokyo German Village is in Sodegaura, Chiba Prefecture, over 60 km away from Tokyo. It's silly to argue that such a vast land could be in Tokyo. Likewise, when we say #Asakusa, it refers to Taito Ward in Tokyo, so the shops of #AsakusaUmaimonoKai are in Taito Ward, and the main store of #Edo-styleTsukudani is the only one in Sumida Ward. So today's snack is from #EbiyaSohonten in Azumabashi, Sumida Ward. Although I often give gifts to others, I have never bought anything for myself before. So, I decided to purchase something for myself for the first time. After much contemplation, I chose #WakaniMaguroUnini and #Kurumichirimen. Every time I passed by the shop, the delicious scent tempted me, and the rich flavor of soy sauce and sweet syrup made the beer go down smoothly. I sometimes feel that the taste of white sesame and the umami of kelp are the key to deliciousness. I'm not sure if it's really tuna in the #maguro dish, as it's been simmered down, but just like how the raw material for canned tuna is tuna, this equation of not knowing but it tastes good applies here too. With its strong seasoning, it goes well with alcohol, and I ended up finishing two large bottles of beer just with this. I look forward to enjoying the Kurumichirimen on another day. Speaking of Tsukudani, I feel like Tsukishima in Chuo Ward is the birthplace, so Asakusa and Azumabashi are irrelevant, but let's keep that between us.

I purchased 100g of small shrimp for 550 yen (excluding tax) at a store that sells a variety of boxed and packaged items. The total payment was 594 yen. The shrimp has a shelf life of one month in the refrigerator. I bought it as a gift for my mother who loves shrimp, and I hope it is soft and delicious.

This is a long-established tsukudani (preserved food) shop founded in 1869 near Azumabashi Bridge. They have stores in Nakamise, as well as in various department stores in Tokyo. They offer a variety of tsukudani products. The shop is located in front of the Azumabashi Bridge east intersection, about a 5-6 minute walk from Asakusa Station and about a 3-4 minute walk from Honjo-Azumabashi Station. I visited in the afternoon. They sell tsukudani in various ways, from bulk to packed items with a longer shelf life. When I asked the staff about the difference between products with the same ingredients but different packaging, they simply said, "They are different," although I couldn't tell how. The items I purchased are as follows (prices excluding tax). ●Wakani (Baby Clam) Tsukudani (80g, 600 yen) "Wakani" is a tsukudani made with reduced salt in a short cooking time. It's slightly sweet. It tastes great when mixed with warm rice as it becomes soft. It has a shelf life of about 3 months. Ingredients: baby clams, soy sauce (contains wheat and soybeans), sugar, ginger, mizuame (starch syrup), mirin (sweet rice wine), agar ●Fukinoto (Butterbur Sprout) Tsukudani (125g, 850 yen) This is a spring-limited tsukudani made with butterbur sprouts. It has a slightly bitter and spicy taste, capturing the essence of spring. It has a shelf life of about 1 year (in a bottle). Ingredients: butterbur sprouts (domestic), white soy sauce (contains wheat and soybeans), malt, mizuame (starch syrup), yeast extract, seafood extract, red pepper, mirin, black rice vinegar Tsukudani makes a great souvenir from Asakusa, doesn't it?

Even on weekdays, there are many people around Asakusa. Tourists from China and students on school trips. I went to the main store of Ebisuya seeking tsukudani. When I entered the store, I was overwhelmed by the various types of tsukudani. I tried the "wakani" tsukudani. It is cooked in a short time compared to traditional tsukudani, and finished with a mild and mellow flavor. I see, it seems to be good for the body with reduced salt content. I purchased clam and cod roe tsukudani. I also bought some as souvenirs for others. Some tsukudani can be too salty and make you feel sick while eating, but wakani can be enjoyed without getting tired of it. It goes well as a side dish with rice.

Asakusa, crowded with tourists from both domestic and foreign, was too packed for a leisurely bike ride to the Kaminarimon gate. I had to get off and walk my bike through the crowds. Once I finally got back on my bike on the road, I encountered rickshaws. Asakusa is not really bike-friendly, so I decided to cross the Sumida River to the other side via Azuma Bridge to escape the crowds. Phew! At the foot of Azuma Bridge, I came across a shop with a sign that read "Edo-style Tsukudani Tsukuda-ni Ebisuya Sohonpo," which looked delicious. The Tsukudani name was quite stylish, and the ivy crest was charming. Inside the shop, they had seasonal recommendations like young simmered tarako, young simmered clams, the small shrimp that inspired the shop's name, shiso kelp, seaweed, clams, and leaf chili pepper neatly arranged. They offered both by weight and pre-packaged in various sizes. When it comes to Edo-style tsukudani, brands like Ten'an from Tsukishima, Marukyu, and Tanakaya are famous, but they tend to be quite salty (though delicious), which doesn't sit well with my slightly high blood pressure or my wife's disapproving gaze, so I rarely buy them. I tried a bite of the young simmered clams, and surprisingly (excuse me), I first tasted sweetness. Then, a gentle soy sauce and clam broth flavor and aroma followed. Surprisingly refreshing! I glanced at my wife, who holds the dominant and exclusive purchasing authority, and she had a satisfied expression. I asked about the mild saltiness, and they explained that they don't cook it for long, keeping the flavors subtle, which made the purchase decision easier. My wife gave her approval. Thank goodness! It's been a while since I bought tsukudani, so I couldn't resist getting a bit of everything, including the seasonal young simmered tarako and clams, the seaweed and tuna simmered, and the highly recommended small shrimp. They will make perfect accompaniments for tonight's drinks and tomorrow's breakfast. How auspicious! Update: The young simmered tarako goes perfectly with sake or rice! The young simmered clams are on the sweeter side, so they pair better with rice. If there were a bit more, I would make them into cooked rice. The seaweed and small shrimp are more like companions for rice. What surprised me was the tuna simmered, which was incredibly delicious! It pairs excellently with Japanese sake! It's relatively rich in flavor, but adding a bit of ginger makes it easy to keep drinking sake.

I love eel. I apologize for reposting old content as I rewrite my blog. Located at the foot of Azumabashi in Asakusa, "Ebiya Sohonten" was established in 1869 (Meiji 2). Although this visit was not specifically to explore an eel restaurant, I found Unagi no Yamato-ni (eel simmered in a sweet soy-based sauce) there. During the Edo period, when a preference for savory flavors was common and using sugar in tsukudani (preserved food) was considered unusual, they started adding sugar to create a slightly sweet and savory taste. While waiting at the Azumabashi intersection, I caught a glimpse of the store and saw the Unagi no Yamato-ni sign, so I decided to step inside. The staff mentioned that it could be enjoyed as is, as a side dish with rice, or even as ochazuke. I opted to try it as is, paired with a glass of dry white wine. To avoid overindulging, I chose a half bottle of wine instead of a full bottle and decided to use a sake cup instead of a wine glass. The rich sweet and savory sauce soaked into the eel, complementing its flavor beautifully. Due to its intense flavor, it's important not to overeat. I saved the leftover Unagi no Yamato-ni to enjoy as a side dish with my breakfast rice the next morning. One piece is enough to accompany a bowl of rice. Visit Date: January 2013 "Ebiya Sohonten" Location: 1-15-5 Azumabashi, Sumida-ku, Tokyo Closed: ・Official website of the restaurant: https://www.ebiyasouhonpo.jp/ ・Detailed information about the restaurant on Tabelog.

Azumabashi Yabu is located at the foot of Azumabashi, next to Komagata Bridge. One day, on the way back from Azumabashi Yabu, I visited the local store "Ebiya Sohonpo". Intrigued by the famous "Hotaruika" from Ebiya Honten, I decided to try it at Ebiya Sohonpo. The first thing that caught my eye was the "locust". I hesitated, as the last time I had eaten locust was nearly sixty years ago, and its exceptional taste was unforgettable. Despite searching for the same taste in various places, I never encountered a locust dish as delicious as the one from the past. Disappointed, I decided to try the "small shrimp" and "clam" instead. The small shrimp was pleasantly sweet, and the clam was savory, reminiscent of a traditional Tokyo simmered dish. Ebiya Sohonpo was established in Meiji era, and now has multiple outlets in department stores. The future of their famous dishes remains uncertain, but I wonder if the "Hotaruika" from Ebiya Honten will ever be surpassed.

This is a place in Sumida-ku, Tokyo, at Azumabashi 1-chome. The exact location is near Azumabashi street, so please check the map on Tabelog for more details. When I travel, I always struggle with choosing souvenirs. I used to buy random items at the airport on my way back, but they were always the same things. Lately, I prefer to visit well-known shops and buy souvenirs to send home right away. This time, since I was staying in Asakusa, I visited the main store of this shop nearby. It only took me about 10 minutes to walk there. Upon entering the shop, I noticed that the prices were quite high compared to the tsukemono from a shop in Sapporo. They offered a wide variety of tsukemono, some sold by weight. I picked out a few items to purchase and had them sent to my home. Unlike typical souvenir shops, there was no free shipping for purchases over 10,000 yen, so I had to pay for the shipping as well. When I had the tsukemono for breakfast at home, I found the flavor to be excellent and it went well with rice. In the evening, I enjoyed it as a side dish with Japanese sake. It was a bit salty, but it went perfectly with the sake, making it hard to stop drinking. The products from this shop, with a history dating back to 1870, tasted even better when I considered the weight of that history.

This is a gift so I will refrain from giving a rating. Received from a senior in life. It is Tsukudani from the long-established Edo-style Tsukudani store "Ebiya" that was established at the foot of Okawabashi (now Azumabashi) in Asakusa in 1869. In the era when "Edo was spicy and Kamigata was sweet," they started adding sugar to give it a unique taste, and since then, Ebiya's taste has been slightly sweet. They have various types of Tsukudani such as young cod roe, young scallop, young matsutake kelp, young sliced kelp, young clam, young shijimi clam, young seaweed, young whitebait, young willow tempura, seaweed with nuts, and tea-pickled fubuki, etc. I love Tsukudani, especially "cod roe stew," so I am happy. I immediately enjoyed the "scallop" and "young willow tempura," and they go well with rice. I will have the "cod roe" tomorrow. I have become a gourmet who feels luxurious with delicious rice, Tsukudani, and pickles. ^^

Strolling around Asakusa, I crossed the Honjo Azumabashi Bridge and suddenly found myself in a quiet and peaceful area, completely different from the hustle and bustle. I decided to buy some souvenirs for my family who love tsukudani, so I stopped by a familiar shop to compare the flavors of different long-established stores. I tried their signature dish, grilled small shrimp in shells called "ebi garayaki", as well as the classic "thinly sliced kombu" and "kyarabuki". The three items cost 1150 yen. The flavors were sweet with plenty of sugar used. They were more like snacks for tea rather than main dishes. While visiting Senso-ji Temple in Asakusa is enjoyable, I highly recommend stopping by here as well. On this side of the Sumida River, there are also places like the Edo Shitamachi Traditional Crafts Museum, Matsuo Basho Memorial Hall, and Kiyosumi Teien Garden, perfect for exploring the downtown area.

Asakusa is always fun and full of energy, so I often find myself being drawn into shops. This tsukudani shop seems to be quite old, with customers coming in one after another. I don't think they sell items from the Sumida River anymore, but I bought sweetly boiled ame and small shrimp with shells, sweetened herring roe, and cod roe by weight. The flavors are rich, so they come in handy for bento boxes. This tsukudani shop also has outlets in the famous shop street at Tokyo Station and department stores in Tokyo where you can purchase their products.

The cod roe simmered in soy sauce is so delicious that it is even featured on TV.

I purchased this during my sightseeing in Asakusa. I don't usually eat tsukudani, but I thought it would be nice to bring some onigiri when the weather gets better. For now, it's perfect as a beer snack! It's handmade by a long-established store, so the flavor is mild. Thank you for the meal. I wish they had tarako flavor!

I happened to pass by and found a restaurant in Sumida Ward participating in a campaign (ending on 2/5) where PayPay points are given at a 30% rate. I visited the restaurant and bought some items to take home. I parked my car on a road with roadside parking and arrived on a Sunday at around 13:44. There was one customer ahead of me and no customers behind me when I left. I found this tsukudani shop while taking a walk, and I also saw it in the basement of Matsuya Asakusa. I decided to try three different kinds of tsukudani. I didn't take a picture at the store, but one of the flavors was mentaiko tsukudani, which was sweet and rich in flavor. It was quite intense when eaten as a snack with alcohol, so I enjoyed it with rice. It was my first time trying it, so I only bought a small amount, but I should have bought more.

In a department store in Tokyo, there is a store called "Ebiya" that sells tsukudani (preserved food). The main store is located at the foot of Asakusa Azumabashi. Although I have passed by the store many times, this was my first time going inside. I wanted to buy herring tsukudani for my mother-in-law, but unfortunately, it seems they only have it at the end of the year. Instead, I bought smelt tsukudani as a substitute.

This is my parents' favorite tsukudani (preserved food) shop near Asakusa Station, just across the Sumida River. I sometimes buy from here and send it to my parents. They are open on Sundays, which is convenient. The shop has a traditional atmosphere and is very nice. We often buy dried small shrimps, leaf chili peppers, and clams. I personally like the walnut and shredded dried fish. They offer sets with various items or you can buy them separately, making it easy to purchase. I will definitely go back again! Thank you for the delicious food.

This time, I went to Ebiya Sohonten to find some sake accompaniments. In addition to purchasing souvenirs, I also bought tuna tsukudani, squid tsukudani, and smelt tsukudani. Aside from souvenirs, we enjoyed them with cold sake from Sawaya Matsumoto right away. I forgot to take a photo, but the smelt was incredibly soft and had an old-fashioned sweet and salty taste that was amazing. The squid, which was a unique choice, had a taste that was hard to describe but definitely delicious. However, the big hit this time was the classic tuna. It went perfectly with sake. It had a good firmness and chewiness, and the more you chewed, the deeper the flavor became. When you took a sip of sake at that moment, it created a wonderful collaboration in your mouth. The souvenirs also include clams and cod roe, so I'm looking forward to enjoying them.