Shiose Sohonke: 670 Years of Tokyo Wagashi Excellence

A Sanctuary of Japanese Sweets: Shiose Sohonke by the Sumida River

Nestled along the banks of the Sumida River in Tokyo’s Chuo Ward lies a humble shop that holds the key to Japan’s confectionery history. This is Shiose Sohonke, not just another Tokyo wagashi store, but a living testament to the evolution of Japanese sweets.

Shiose Sohonke isn’t merely the oldest wagashi shop in Japan; it’s the birthplace of modern Japanese confectionery. Their innovations, particularly the use of sweet azuki bean paste, have shaped the landscape of Japanese sweets as we know them today.

Step inside, and you’ll find yourself transported to a world where time seems to stand still. The shop even houses its own tea room, offering visitors a chance to experience wagashi and matcha in their most authentic form, a true representation of traditional Japanese sweets culture.

670 Years of Sweet Tradition: The Journey of Shiose Sohonke

Shiose Sohonke’s story begins in 1349, during the early Muromachi period. For over six centuries, this establishment has been at the forefront of Japanese sweets innovation.

The shop’s founder, Hayashi Jōin, played a pivotal role in wagashi history. Upon returning from his studies in China, Jōin adapted the Chinese manju, originally filled with meat or left plain, to suit Japanese tastes and religious restrictions. By filling the manju with sweet azuki bean paste, he created what could be considered Japan’s first vegan food, setting the foundation for the sweet azuki fillings beloved in Japanese sweets today (Azuki power for health).

Where Tradition Meets Innovation: Shiose Sohonke’s Signature Creations

While Shiose Sohonke is renowned for its “Shiose Manju,” a type of jōyo manju made with azuki beans and Japanese yam, today we’re spotlighting their famous “Mame Daifuku,” a special type of daifuku available only at the shop.

Product details:

• Best consumed within: 1 day (for optimal mochi texture)
• Price: 324 yen

This special daifuku is a shop-exclusive treat, produced in limited quantities daily. Its popularity often results in early sell-outs, making it a coveted item among Tokyo wagashi enthusiasts.

A Taste of 670 Years of Tradition: The Magic of Mame Daifuku

Biting into Shiose Sohonke’s Mame Daifuku is like taking a journey through 670 years of Japanese sweets history.

The daifuku’s slightly smaller size adds to its elegance. The mochi, made fresh every morning, offers a delightful blend of smoothness and elasticity, with the pure flavor of rice shining through.

Inside, you’ll find a harmonious combination of sweet bean paste and whole green peas. The peas provide a satisfying texture without overwhelming the palate, their subtle saltiness perfectly balancing the sweetness of the anko (sweet bean paste).

Shiose Sohonke also offers seasonal daifuku varieties. For instance, in October, you might find Shine Muscat Grape Daifuku, allowing you to taste the changing seasons through their Japanese sweets.

Visiting the Birthplace of Tokyo Wagashi: Accessing Shiose Sohonke

Here’s how to find Shiose Sohonke:

• Hours: 9:00 AM – 6:30 PM (10:00 AM – 6:00 PM on Sundays and holidays)
• Closed: Never

Access from nearby stations:

• 10-minute walk from Exit 6 of Shintomicho Station on the Tokyo Metro Yurakucho Line
• 8-minute walk from Exit 3 of Tsukiji Station on the Tokyo Metro Hibiya Line

Why not embark on a journey to the roots of Japanese sweets culture? A visit to Shiose Sohonke offers more than just a taste of exquisite Tokyo wagashi; it’s an opportunity to experience the depth and breadth of Japan’s confectionery tradition. As you savor their seasonal offerings, you’ll be partaking in a sweet legacy that has shaped Japanese food culture for nearly seven centuries.