Edoya Shoten

First, enjoy it 'as is', with the rich flavor of sesame spreading throughout your mouth. Next, the sharp taste of 'wasabi soy sauce' pairs well with sake and sesame tofu, making it a stylish combination. It also serves as a convenient and nutritious side dish during meals. Finally, with 'black syrup', it is perfect as a healthy snack for children, a treat when friends gather, or a dessert after a meal.

Each cup contains 68g and uses approximately 3150 sesame seeds. The amount of sesame is the same as in white sesame tofu, but the flavor is different, with a more pronounced nuttiness compared to white sesame tofu. Like white sesame, it is best enjoyed 'as is', but it also pairs wonderfully with 'wasabi soy sauce' or 'black syrup'. Be sure to compare both white and black varieties.

Using high-quality Uji matcha from Yamamasa Koyamaen in Uji, Kyoto, which is carefully ground with a stone mill to create a vibrant green matcha. Combined with black sesame paste, it has a rich aroma and deep flavor. It can be enjoyed on its own, but it is recommended to serve with sweet red bean paste for a delightful treat. If you add your favorite toppings such as black syrup, red bean paste, ice cream, coffee creamer, shiratama dumplings, or black beans, you will have a wonderful 'Japanese sweet' completed.

Edo-ya's sesame tofu 'Shukushiki' is made with 'strawberry' that delights children. Its name is 'Strawberry Sesame Tofu'. Roasted sesame seeds resembling strawberry seeds and strawberry pulp add an accent. With its gentle sweetness, it is popular among small children. If you add your favorite toppings like fresh strawberries, fresh cream, and mint leaves, it will turn into an adorable dish that makes you smile.

Unlike the typical image of pudding, it features a chewy texture. It is carefully kneaded with a wooden spatula, making a 'petton petton' sound, and a hint of white miso is added as a secret ingredient to give the milk richness and depth. This is a pudding that reconsiders the norm of pudding, and it is something you can only eat here.

In the neighboring town of Ashikawa, konjac yam cultivation was actively practiced until a while ago, so the technique of making konjac from the difficult-to-handle yam, rather than konjac powder, has been established. Using this locally inherited technique, we create konjac with a 'soft' texture that can be eaten as sashimi. It can be enjoyed with wasabi soy sauce, ponzu, or noodle dipping sauce.

Carefully crafted handmade hōtō noodles. In handmade production, water is gradually added while observing the state of the flour, which changes with the temperature and humidity of the season. This results in a higher moisture content in each particle of flour compared to machine-made noodles, leading to delicious noodles with a firm texture. Due to the high moisture content, the shelf life is shorter, and we cannot produce large quantities, but we invite you to enjoy the taste of handmade hōtō at home.