This is rosemary sea, which covers "gifts and enjoy yourself" as an epigraph.
Yagicho Honten was founded in Nihonbashi, Edo for 280 years, and is a long-established bonito and dried food.
Beginning in 1737, Yatsushiro Shogun Tokugawa Yoshimune, he has been pursuing luxurious tastes in the true sense while cherishing the taste of the ingredients.
The main store in Nihonbashi Muromachi is a store that has just been renewed.
In addition to various dashi ingredients that are the basis of Japanese cuisine, such as bonito flakes, shiitake mushrooms, kelp, boiled dried niboshi, etc., dried foods such as beans, dried noodles, Takano dofu, and various sprinkles are carefully selected and sold. .
All of them are kind to the body.
Some of them can be tasted and tasted.
We interviewed President Mamiko Nishiyama, the ninth owner of Yagi-cho head office, Yagi-cho head office.
The signboard on the back of the president is written by Dr. Setsudo Yamazaki (1896-1976).
He is also the leader of Nitten, the winner of the Japan Art Academy Prize, and the founder of the Japanese calligraphy Federation of Chuo-ku.
It is also said that he was the seventh generation of Nihonbashi's bonito wholesaler Nakaya.
The signboard of the article "Mihara Domoto store" on December 3, last year was also written by Mr. Setsudo.
Let's introduce the product.
Image left: Dried bonito flakes
"It's a shaving that sticks to fishing, so-called single-line fishing bonito.
It doesn't have any miscellaneous taste and is delicious compared to nets."
Image right: Tuna blood-cutting thread
"Cookers often use the thread cutting of tuna knots."
Image left: Bonito rice crackers
It is carefully baked one by one using carefully selected bonito flakes from Yaizu.
Light and savory dish.
You can put it with a drink such as beer as it is, or put your favorite food such as cheese.
"I have a lot of dried bonito flakes.
It's also included.
It was made about 13 or 4 years ago, but it's very popular."
Here, for the first time in two months, the Rosmari Food Lipo Corps, all convene.
"The taste was good and delicious." Mr. S branch.
"The salt was just right." Mr. Ikura.
"Savory chili peppers are crisp and match with beer." Mr. F River.
"The crispy and light texture and the scent of bonito flakes are harmonious in your mouth." Mr. Tsan, 3.
"The chili is very nice. If you leave it as it is, it will be crisp, and if you eat it with a dashi, it will turn into a fluffy texture and you can enjoy it twice and delicious. " Mr. S Yama.
"It was delicious because the taste of the spicy chili pepper and the flavor of the bonito were in harmony." Mr. F Yu.
"The taste of the bonito was very delicious." Mr. T. 2.
"When you eat the scent of the bonito and the eating progresses, it will be crisp and spicy will give you a wider taste." Mr. Kko.
"It's great for sake snacks!" O.
"It's light and I can eat as many!" Mr. Si.
Image right: A bowl
A carefully crafted bonito bonito flakes that have been molded up to four times and the finest dashi that uses plenty of Hidaka kelp.
For soup, steamed tea bowl, and pot. Dilut it with hot water about 6 times.
"Bowl dashi was originally for business use.
A kappo restaurant says, "Is there anything because the taste of the dashi is not determined? It started with the story of ".
We made dashi with bonito and Japanese kelp so that a delicious bowl can be made just by breaking it with hot water.
The general customers also drink it and say that it is delicious and delicious, so I took a trademark to commercialize this as it is."
This is also the appearance of Rosmari Food Lipo Corps.
"It has a good scent, and even if you are not good at cooking, you can have an elegant taste." Mr. S branch.
"The taste of kelp is deep and delicious." Mr. Ikura.
"It was a gentle taste." Mr. F River.
"The bonito is in a modest manner." Mr. Tsan, 3.
"The scent of bonito flakes out of the nose, and it seems to go well with sashimi." Mr. S Yama.
"The flavor of the bonito spreads in the mouth. Japanese taste." Mr. F Yu.
"The taste of kelp was rich and I enjoyed a high-quality taste." Mr. T. 2.
"The balance between bonito and kelp stock is good. It was a taste that can be enjoyed as it is." Mr. Kko.
"The taste of New Year." O.
"It had a refreshing sweet taste and a natural taste." Mr. Si.
And a taste of dashi.
"From the opening on the 12th, let's try the taste of 5 kinds of soup packs. Let's prepare the east dashi, west dashi, vegetables, our bonito dashi, and then tuna or kelp dashi. "
・・Mr. Nishiyama, thank you very much for your busy schedule.
※ Further interviews with the president will be posted at a later date. I'm looking forward to it.
[Notice 1]
Yagi Naga Honten will hold a renewal opening ceremony on Tuesday, September 12 and 13 (Wednesday).
In line with the opening, three new dashi packs, "East Dashi", "West Dashi", and "Vegetable Dashi", will be released.
It is said that it is east from Nihonbashi, west from Nihonbashi, and then vegetable soup.
The tour name "Nihonbashi Neighborhood and Bonito" twice on Thursday, September 28 and Monday, November 6 at the "Town Walking Industry Course" of the town walking tour "Wakuwaku Tour" hosted by the Chuo-ku Tourism Association "Yagicho Head Office" will be held.
As the title suggests, this tour includes a stopover at Yagicho Honten.
On the day of the event, we will talk about the history and products of this shop.
In addition, Rosmari will not participate in the guide correspondent of this tour.
Participation fee is 500 yen per person, capacity is 10 people each time, and the application deadline for September is September 6 (Wednesday).
For details and applications, click on the link collection "Chuo-ku Tourism Association" on the right, and see the section on "Exciting tour participation recruitment".
We look forward to your participation.
In addition, other tours are full of highlights. Please join us.
Yagicho Head Office
1-7-2, Nihonbashimuromachi
It is a 1-minute walk from Exit A1 of Mitsukoshimae Station on the Tokyo Metro Ginza Line and Hanzomon Line.
The first floor of a reddish brown building on the corner where Chuo-dori on the old Nakasendo crosses Anjin-dori.
It is opposite the new building of Nihonbashi Mitsukoshi Main Store.
０３－３２４１－１２１１
Business hours 10:00 to 18:00
Open all year round (closed only on January 1 and 2)
Click here for the homepage of Mr. Yagi Cho Honten.
⇒ http://www.yagicho-honten.jp/
