Shizuoka's food cultureKnow

One of the charms of traveling is encountering the food and food culture unique to each region. During the Edo period, many travelers came and went along the Tokaido route, where specialties such as ``Arai's eel kabayaki'' and ``Maruko's yam soup'' attracted travelers.
At Tokaido Inn in Shizuoka Prefecture, you can enjoy old and new gourmet food while enjoying the historic streets and spectacular views along the highway. Why not try traditional specialties, discover new restaurants, or travel along Tokaido to find delicious food from Shizuoka Prefecture?

 

<This is what we will introduce this time! ＞

• Yui Mutsumi Market (Yui-juku)
• Egg Mochi (Yuijuku)
• Tororo soup clove shop (Maruko-juku)
• Rice and koji specialty store “Kadomanmaiten” (Okabe-juku)
• Seto dyed rice (Fujieda-juku)
• Egg fluffy (Fukuroi-juku)
• Grilled eel (Araijuku)
• Other Tokaido gourmet food

 

“Yui Mutsumi Market” (Yui-juku), where Sakura shrimp, whitebait, and other local products are lined up

 

Yuishuku is the 16th post town on the Tokaido route. Although it is the smallest of the prefecture's post towns, Satta Toge, a difficult place located between Okitsu-juku and Yui-juku and offering a beautiful view of Mt. Fuji, is a must-visit place.

 

Satta Pass (Photo: Provided by Shizuoka Prefecture Tourism Association)

*Please note that as of March 2024, some sections of the hiking course at Satta Pass are closed to traffic, so you cannot go to the observation deck. For more informationplease use this form.

 

 

There are also places where you can experience the culture of the Edo period, such as Yui Honjin Park, which was built on the former site of the main shrine, and the Shizuoka City Tokaido Hiroshige Museum of Art, which is located within the park. There is also Yui Fishing Port, which catches a large amount of Sakura shrimp, and is also known as the town of Sakura shrimp.

 

Yui Fishing Port (Photo: Provided by Shizuoka Prefecture Tourism Association)

 

 

Yui Mutsumi Market, located here in Yui-shuku, is a directly managed store of Harato Shoten, which started trading in the mid-Meiji period and operated as a broker for cherry shrimp and whitebait. This store, named ``Mutsumi Market'' after Yui is pronounced ``Yui'' and has the meaning of friendship, sells local producers such as Yui paste products, processed marine products, local sake, canned goods, and handmade items. A variety of products are lined up. In addition, as a tourist information center, we provide information on sightseeing spots and restaurants in Yui. Why not stop by to purchase souvenirs unique to Yui?

 

Mr. Tokou Hara, the 15th generation owner of ``Harato Shoten'', which operates ``Yui Mutsumi Market'', and his predecessor Mr. Tozo Hara

 

 

 

Popular products include ``Sakura Shrimp Salt,'' which is made by powdering the whiskers of discarded Sakura Shrimp and combining it with salt, ``Sakura Shrimp Chili Pepper,'' which is made by combining it with chili pepper, and ``Sakura Shrimp Agedama,'' which is made into fried balls.
In addition, ``Sakura Shrimp Rice Mix'' is a set of dried sakura shrimp and seasoning liquid, and you can easily make takikomi rice by simply cooking it with rice in a rice cooker. No chemical seasonings used. By preparing 1-cup and 2-cup servings, it is an easy-to-use format that suits the modern world where the shift from living alone to nuclear families has progressed.

 

 

Mr. Akira Fuji has experience in product development for convenience stores. “Weekend Feast Harato Gratin” was born from that experience. Using milk from Fuji Milk Land, the white sauce is handmade in the shop just like you would at home. The product was created through repeated trial production, not only in terms of the taste of the white sauce, but also in terms of the combination of cheese and ingredients. We recommend the sakura shrimp. You can also have it inside the store.

 

 

 

Yui Mutsumi Market
Address: 120 Yahara, Yuimachi, Shimizu-ku, Shizuoka City
TEL: 054-377-1005
https://haratou.com/yuimutsumi/

 

``Tamagomochi'', a sweet that has been passed down since the Edo period (Yuijuku)

 

Photo: Provided by Shizuoka City

 

In ``Tokaido Chu Hizakurige,'' Tamagomochi appears under the name ``Specialty Sugar Mochi.'' During the Edo period, it was a sweet that was served to travelers traveling up and down the Tokaido, and it is said that there were several teahouses in Yui-juku that served it. Following the tradition from the Edo period, it is made with non-glutinous rice and is called tamago mochi because of its egg-like shape. By the way, eggs are not used.
Currently, it can only be purchased at Haruno Seika, which was founded in 1926. You will be welcomed by the warm and friendly owner family. It would be a good idea to take a look while strolling around the Yui area.

 

Haruno Confectionery
Address: 92 Yui Kitada, Shimizu-ku, Shizuoka City, Shizuoka Prefecture
TEL: 054-375-2310
http://www.haruno.com/

 

Maruko's famous yam soup shop (Maruko-juku), which was also depicted in Utagawa Hiroshige's ukiyo-e prints.

 

 

"Tororo Soup Clove Shop" is a long-established store that was founded in 1596, before the Edo period. It is said that it opened as a teahouse and started serving yam soup using wild yam harvested in the area as a hospitality to the travelers who were about to cross the Utsunoya Pass. It has even been written down in ukiyo-e prints, haiku poems, and stories by artists such as Utagawa Hiroshige, Matsuo Basho, and Jukkasha Ikku. Even now, more than 400 years after its founding, it continues to serve yam soup as a welcome treat to travelers.

 

The yam soup you can get here is made by adding grated Japanese yam, eggs, tuna broth, and soy sauce, and then spreading it with miso soup made with a dashi made from Yaizu bonito flakes and homemade white miso. Japanese yams come in a variety of sizes, and each one has its own unique characteristics, so the craftsman carefully adjusts the aroma and stickiness of each one in a mortar. The secret to its deliciousness is that it is handmade, not by machines. It is because of our skilled craftsmen that we are able to create delicious yam soup.

 

When you eat it, pour it over barley rice, mix it with the rice to incorporate air, and then stir it into your mouth. The rustic taste with natural aroma, umami, and flavor will spread in your mouth. Even if you don't usually eat a lot of rice, when you come across this grated yam, you'll mysteriously end up eating more than usual.

 

 

Mr. Heikichi, the 14th generation of the clove shop, is involved in various activities to revitalize his hometown, Maruko, and serves as a board member of the NPO "History Road Tokaido Shukueki Kaigi" and chairman of the "Maruko Revitalization Association." I am.
Nowadays, wild yam cultivation is rare in this area, but Tororojiru no Clove Shop has spent 40 to 50 years researching cultivation methods together with farmers in Shizuoka Prefecture. We are also working hard to pass on delicious Japanese yam and its cultivation methods to future generations.

 

Hiroshige Utagawa “53 Stations of the Tokaido Maruko Famous Teahouse”

 

 

The characteristic thatched-roofed building has been designated as a nationally registered tangible cultural property and is very atmospheric. It resembles the figure that appeared in Hiroshige Utagawa's ukiyo-e prints, and many people seem to be taking pictures in front of the building. The clove shop itself is a collection of old folk houses from the Edo, Meiji, and Showa eras, and seats approximately 180 people. Private rooms facing the garden are also available for a fee, and can be used in a variety of ways depending on the occasion.

 

Mr. Yaji and Mr. Kita, who appear in ``Tokaido Chu Hizakurige,'' were unable to eat yam soup because their husband and wife were involved in a quarrel. The store sells 2-piece sets of yam yokan that you can take home, perfect for those traveling for two, so be sure to check them out too.
Please note that it is crowded on holidays, so please allow plenty of time for your visit. There is also a historical museum exhibiting the clove shop's ukiyo-e collection, tools of travelers from the Edo period, literary works, etc., so be sure to visit while waiting for your meal or on your way home.

 

 

Tororo soup clove shop
Address: 7-10-10 Maruko, Suruga-ku, Shizuoka City, Shizuoka Prefecture
TEL: 054-258-1066
https://chojiya.info/

 

Kadomanmaiten (Okabe-juku) is a rice and koji specialty store where you can also enjoy amazake smoothies.

 

Okabe-shuku is the 21st post town on the Tokaido route. Although it was a small post town, it flourished and was often used by Shogunate officials and feudal lords. The building of ``Ohatago Kashiwaya'' (a nationally registered tangible cultural property and Japan Heritage cultural property) built in the Edo period still remains and is open to the public as a museum. It is a place where you can learn about the history of the post station while feeling the vestiges of those days.

 

Ohatago Kashiwaya in Okabe-juku (Photo: Provided by Shizuoka Prefecture Tourism Association)

 

 

"Kadomanbeiten", which opened in Okabe-juku in 11 as a store that sells food products such as rice and soy sauce, as well as tobacco, started making koji in 23, and has opened in XNUMX in XNUMX in Shizuoka Prefecture and other areas. We handle various types of rice and use koji bacteria to make various types of koji.
At Kadomanbei Store, we offer koji culture from a new perspective and are engaged in a variety of initiatives to expand the local food culture.

 

 

We also handcraft products using koji at our shop, such as ``Kinzanji Miso'' made with locally produced carrots, eggplants, ginger, and daikon radish, and ``Izu Miso'' made with Izu's native soybeans. .
They hold miso making classes and also provide recipes and koji for Kinzanji miso so that you can make it yourself, and many people visit the store to get the ingredients to make their own miso at home.

 

 

Mr. Masuda is particular about always visiting farmers' rice fields and talking with them.
``Farmers have their own ``philosophy'' regarding rice.In addition to the taste, I also listen to the farmer's work style and philosophy before deciding whether to purchase it for the store. Not only that, but I make sure to visit every year."
Coincidentally, many of the farmers whose philosophy resonates with Masuda's are those who grow rice using natural farming methods, organic JAS rice, or specially cultivated rice. There are a lot of rice with these letters lined up in the store, and it is popular among customers who are very interested in food.

 

“Recently, the number of people making miso has increased significantly.We propose koji that suits each person's taste, such as whether they want a sweet miso or a salty miso.In addition to rice koji, We also receive unusual requests to make koji from buckwheat, buckwheat, coffee beans, etc.,'' says Shun Masuda, the fifth generation owner.

 

 

Made with strawberries from Shizuoka's Unno Farm, mandarin oranges and figs from local farmers in Okabe Town, melons from Fukuroi's Easy Farm, matcha from Kanekaen in Okabe Town, and rice from Shizuoka Prefecture. We also sell ``amazake smoothie'' made with koji. As with rice, Mr. Masuda personally visits each farmer and uses only agricultural products from those whose cultivation methods he can empathize with.

 

It's a drink with just the right amount of thickness without being too muddy, and even those who don't like amazake can enjoy the fresh taste by combining it with fruits and other ingredients. Each cup is made by hand after receiving an order. In the summer, you can use frozen amazake as ice and enjoy the crispy texture by crushing it while it is still partially defrosted.

 

We recommend the matcha smoothie. It is said that it took a considerable amount of time to adjust the amount of matcha. It's a smoothie that's not too bitter, yet brings out the flavor and aroma of matcha, so be sure to give it a try.

 

Kadomanmai store
Address: 633-5 Uchidani, Okabecho, Fujieda City, Shizuoka Prefecture
TEL: 054-667-0050
https://kadoman-kometen.jp

 

``Seto Somemeshi'' (Fujieda-juku) heals the tired legs and hips of travelers

 

Photo: Provided by Fujieda City

 

``Seto Somei'' is said to have been served at teahouses in Seto-cho, Kamiaoshima Village (present-day Fujieda City) since the Warring States period. Steamed sticky rice called kowaii is colored yellow with gardenia fruit. It was ground, rolled out into a thin layer, shaped into oval shapes, etc., and then dried and eaten as a portable food.
Gardenia fruit is also used as a Chinese herbal medicine called sanshii, which is expected to have anti-inflammatory, antipyretic, analgesic, and diuretic effects. It is widely known as a specialty that soothes the tired legs of travelers walking on the highway.

 

For a while, it was only seen as a home-cooked meal, but about 29 years ago, Kikuya, a bento and catering company founded in 60, created a collaboration with the Chamber of Commerce and Industry to make Fujieda a specialty. He is working hard to revive this ``Seto dyed rice.'' Nowadays, it is offered as onigiri in a shape that is easy for people to eat.
*Somemeshi is sold as “Somemeshi Bento”. The sales format is different from the one in the photo. Advance reservation required

 

Kikuya
Address: 1-6-19 Ekimae, Fujieda City, Shizuoka Prefecture
TEL: 054-641-0668
https://kikuya-f.co.jp

 

Impressed by the fluffy texture of the bubbles! “Egg Fluffy” (Fukuroi-juku)

 

Photo: Provided by Toriya Chaya

 

According to the Edo period document ``Sendai Shimomu Nikki,'' ``Tamago Fuwafuwa'' was served as breakfast for guests at Otawaki Honjin in Fukuroi-juku. It's a simple dish made with just eggs and stock, and the fluffy texture is addictive. There is also a record that it was one of the menu items for the banquets of the Tokugawa shogunate, and it is also said that it was a luxury dish eaten by samurai and wealthy merchants.

 

The current ``Tamago Fuwa Fuwa'' was recreated and revived as a new local specialty by the Fukuroi City Tourism Association. Restaurants in the city have adapted this into various menus, such as cheesecake.
This time, we would like to introduce you to ``Enshu Ajidokoro Toriya Chaya,'' which does not rely on machines such as hand mixers, but instead uses hand-mixing techniques, following the method used at the time. The owner uses a dashi stock carefully made from kelp and bonito, and the fluffy and chewy texture is irresistible. Please be careful as it will be piping hot when freshly made.

 

Photo: Provided by Fukuroi Tourism Association

 

Enshu Ajidokoro Toriya Chaya
Address: 15-7 Takaocho, Fukuroi City, Shizuoka Prefecture
TEL: 0538-42-2427

 

If you want to know more about egg fluffy...

 

▼Fukuroi-juku “Tamago Fuwafuwa”
https://www.city.fukuroi.shizuoka.jp/soshiki/syougyou/1/taberu/11027.html

 

▼Egg fluffy pamphlet
https://www.city.fukuroi.shizuoka.jp/material/files/group/87/tamagohuwahuwa.pdf

 

``Unagi Kabayaki'' (Araijuku) has been popular for a long time and is even depicted in ukiyo-e prints.

 

Arai checkpoint

 

Lake Hamana is known nationwide as an area where eel farming is popular. Aquaculture in Lake Hamana began in the Meiji era, and it is said that there were many eel farming ponds in present-day Kosai City, where Arai-juku is located.
The reason why eel became famous in this area was not because aquaculture became popular; in fact, eel kabayaki was depicted in Hiroshige Utagawa's ukiyo-e ``Arai Nabutsu Kabayaki'', and eel has been cultivated in this area for a long time. I know that he was famous.
Lake Hamana itself is a natural eel habitat. Kinokuniya, an inn in Araijuku, served kabayaki eel with a secret sauce, and there are records that it was very popular.

 

 

Photo: Provided by Kosai/Arai Tourism Association

 

Established in 1974, Unazen is a restaurant specializing in Kanto-style eel dishes. After grilling the back-opened eel, we steam it once to make it fluffy, then add our secret sauce, which we've been adding to since our founding, before grilling it over Bincho charcoal. The eel is fragrant on the outside, yet soft on the inside. Please try it once.

 

Una good
Address: 4419-6 Shinsho, Kosai City, Shizuoka Prefecture
TEL: 053-578-1086
http://unazen.jp/

 

If you want to know more about Kosai eel...

▼About Kosai City's special product "eel"
https://www.city.kosai.shizuoka.jp/soshikiichiran/hisho/gyomuannai/5_1/miryoku/10222.html

Other Tokaido gourmet food

 

This article will only introduce a few of them, but each inn has many attractive foods and food cultures.
Here are some recommended websites to help you enjoy Tokaido gourmet food even more.

 

"Tokaido Town Walk"
https://tokaido-guide.jp/
Including the pamphlet ``A trip to Sunshu by Yaji and Kita, who started Japan's first ``travel boom'''', detailed information on each post town in Fujieda City and Shizuoka City is introduced.