{"id":43998,"date":"2025-12-28T21:11:04","date_gmt":"2025-12-28T12:11:04","guid":{"rendered":"https:\/\/agatajapan.com?p=43998"},"modified":"2025-12-28T21:11:05","modified_gmt":"2025-12-28T12:11:05","slug":"ebiya-sohonpo-en","status":"publish","type":"post","link":"https:\/\/agatajapan.com\/en\/shinise-en\/ebiya-sohonpo-en","title":{"rendered":"Ebiya Sohonpo"},"content":{"rendered":"\n

Founded in 1869 (Meiji 2)<\/p>\n\t

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Developing forward-looking tsukudani with the spirit of \u201cpreserving tradition and creating innovation.\u201d<\/h2>\n\n

When you cross Azuma Bridge from Asakusa toward Tokyo Skytree, you will see Ebiya Sohonpo.As soon as the shop opens at 9 a.m., many local customers visit to purchase assortments.It shows the long history of being loved in Asakusa.<\/p>\n\n

The company motto of Ebiya Sohonpo is \u201cpreserving tradition and creating innovation.\u201dTrue to that motto, they have continued to release innovative tsukudani while preserving tradition.The second head, Risuke, established a Kansai-style sweet and spicy seasoning with sugar\u2014after training in Kansai\u2014when \u201cstrong salty flavor\u201d was the standard in Edo.The fourth head, Toshio, developed the low-salt \u201cWakani Tsukudani\u201d in response to the rising health consciousness after the war.Both innovations impressed the public and were highly valued by cultural figures such as film director Yasujir\u014d Ozu.<\/p>\n\n

The Wakani Tsukudani, selected for the Sumida local brand \u201cSumida Modern\u201d in 2012, is Ebiya Sohonpo\u2019s signature product.While reducing salt content by about 30% compared to conventional tsukudani, it is simmered with sugar, soy sauce, and syrup for an elegant and rich flavor.The series includes many irresistible products such as the most popular cod roe, sliced kombu, clams, shijimi clams, and simmered tuna.<\/p>\n\n

The fifth head, Manabu Kawakita, continues to develop new products daily, passing on the previous flavors while looking ahead to what tsukudani should be in the Reiwa era.In spring 2022, responding to the recent spicy boom, the mildly spicy \u201cWakani Chili Kikurage\u201d (540 yen) was launched.To break away from the fixed idea that tsukudani is only for rice, they collaborate with nearby Asahi Beer to propose pairings of tsukudani with wine and other new initiatives.<\/p>\n\n

\u201cTsukudani is a simple side dish. Even when you\u2019re busy, just serving it quickly on a small plate adds color to the dining table,\u201d says Kawakita.Tsukudani fits easily into modern eating habits and helps maintain the traditional \u2018one soup, three dishes\u2019 balance.You can find your favorite while asking for recommendations at the shop, and it is also perfect as a gift for someone special.<\/p>\n\n

History<\/h3>\n\n

A tsukudani shop founded in 1869 (Meiji 2).It began when the first head, Saburoubee Kawakita, learned to process and sell shrimp and crucian carp and established a new home near today\u2019s Azuma Bridge.The location was chosen because the Sumida River then yielded plenty of whitebait, shrimp, and crucian carp, and Asakusa\u2014the major consumption area\u2014was nearby.The \u201cGrilled Shell-On Shrimp,\u201d still included in Ebiya Sohonpo\u2019s New Year dishes today, has been a key product since the founding.After overcoming the hardship of losing the shop and home to air raids, they rebuilt the main store at the current location and incorporated in 1948.They later became known nationwide as a long-established tsukudani shop through opening stores in department stores and selling at events.<\/p>\n\n

I believe it would also be well-received as a gift.<\/h3>\n\n
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Manabu Kawakita<\/strong><\/h4>\n\n\n\n
Fifth head of Ebiya Sohonpo<\/h6>\n\n\n\n

With great respect for the motto \u201cpreserving tradition and creating innovation,\u201d we continue to make tsukudani that is easy to enjoy at home in every era.We await your visit with a rich selection that is also well-suited for gifts.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n

This Notable Item<\/h3>\n\n
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Wakani Cod Roe<\/h4>\n\n\n\n

972 yen<\/p>\n<\/div>\n<\/div>\n\n

The most popular item in the low-salt \u201cWakani Tsukudani\u201d series.The cod roe is refrigerated in Tsukiji and manually cut into bite-sized pieces.The gentle sweet-and-spicy flavor is not heavy, and each roe is packed with mellow taste.The texture is also distinctive, crumbling softly when bitten.<\/p>\n\n

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Wakani Sliced Kombu<\/h4>\n\n\n\n

648 yen<\/p>\n<\/div>\n<\/div>\n\n

Made with carefully selected Hokkaido kombu.Because it is simmered for a shorter time than regular tsukudani, it has an elegant flavor that does not linger and a satisfying bite.Perfect as a filling for rice balls.<\/p>\n\n

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Wakani Kyara-Fuki (Simmered Butterbur)<\/h4>\n\n\n\n

540 yen<\/p>\n<\/div>\n<\/div>\n\n

Products that express seasonal ingredients are also a specialty of Ebiya Sohonpo.The simmered butterbur \u201cKyara-Fuki\u201d is also finished lightly in a short simmer time.This allows you to fully enjoy the fragrance and flavor of butterbur, giving an early sense of the coming early summer.<\/p>\n\n

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Spot Overview<\/h3>\n\n
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address (e.g. of house)<\/strong><\/th><\/td><\/tr>
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Information is current as of publication and may change. Please check before visiting.<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"Founded in 1869 (Meiji 2) Developing forward-looking tsukudani with the spirit of \u201cpreserving tradition and creating innovation.\u201d When you cross Azuma Bridge from Asakusa toward Tokyo Skytree, you will see Ebiya Sohonpo.As soon as the shop opens at 9 a.m., many local customers visit to purchase assortments.It shows the long history of being loved in Asakusa. The company motto of Ebiya Sohonpo is \u201cpreserving tradition and creating innovation.\u201dTrue to that motto, they have continued to release innovative tsukudani while preserving tradition.The second head, Risuke, established a Kansai-style sweet and spicy seasoning with sugar\u2014after training in Kansai\u2014when \u201cstrong salty flavor\u201d was the standard in Edo.The fourth head, Toshio, developed the low-salt […]","protected":false},"author":4,"featured_media":42460,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4040,4041],"tags":[4534,5582,5583,5612],"area":[3991,4091],"class_list":["post-43998","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-shinise-en","category-signature-foods-en","tag-edomae-en","tag-omori-kaigan-en","tag-sushi-en","tag-star-en","area-tokyo-en","area-chuo-ward-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/43998","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/comments?post=43998"}],"version-history":[{"count":1,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/43998\/revisions"}],"predecessor-version":[{"id":43999,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/43998\/revisions\/43999"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media\/42460"}],"wp:attachment":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media?parent=43998"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/categories?post=43998"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/tags?post=43998"},{"taxonomy":"area","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/area?post=43998"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}