September 2022




We can now feel the signs of autumn. It is a good season, neither hot nor cold, and there is no pollen. The number of delicious foods is increasing, and naturally, our appetites are also growing.

Founded in 1946, Okame is a popular sweet shop in Ginza. 1930s, the predecessor of Okame opened a store called Futagawaya in Fukagawa, and later opened the main store in Yurakucho. At the time of its establishment, it was located on Asahi Street, a busy entertainment district where the Asahi and Yomiuri newspapers were located, and was open from 10:30 in the morning until 3 or 4 at night, attracting not only housewives and students, but also dancers from the Nichigeki Theater and hostesses from the Ginza clubs. It seems that it was a place for a wide range of people to relax, which is different from the current image of a sweet shop. Later, as the generations changed, the restaurant became a folk art style, with a new signature menu and a new look that changed from the traditional sukiya style to a folk art style.

Many of the furniture in the stores is made by Matsumoto Mingei Furniture, and you can enjoy anmitsu (sweet bean paste) on tableware made by a potter from Aizu or a spoon made by Sori Yanagi. The decorations are also unified with "folk art" including Keisuke Serizawa's stencil dyeing, which is stronger and warmer than ornate decorations, and a smiling Okame-mask greets you at the entrance. Many of the ladies who serve tea in the store are also my age, which also makes me feel at ease.

My favorite dish at Okame is the Zao Anmitsu. It is made of agar agar topped with red bean paste and soft-serve ice cream reminiscent of the ice on the Zao mountain range. The key point is that the red bean paste is not azuki but kintoki-mame (red kidney bean paste). Kintoki-mame contains three times as much polyphenol as black beans and 1.5 times as much dietary fiber as soybeans. This is ideal for removing active oxygen, improving the intestinal environment, and strengthening the immune system. The beans are larger in size than azuki beans, so they have a strong presence and a simple yet robust flavor.

The signature dish, ohagi (rice cakes), is also a must. I often bring them home as souvenirs, and since they are quite large and made to order, I feel happy just to be handed a slightly warm package of o-hagi. It makes me feel happy to be Japanese. In addition to sweet dishes, oden, yakishimen, and ozoni are also available. Am I the only one who wants to eat something sweet after something salty, and then go back to salty again? Be sure to stop by the endless Okame. And don't forget our Ginza showroom! We are waiting for you at the Okuno Building.

Kanmi Okame Yurakucho
Ginza Showroom






[Tsujiwa Kanaami's Tsurikago (Hanging Basket) has been added]

Tsurikago is roughly woven from thick copper wire with a large mesh. It is very useful for storing kitchen rags and small items, and for keeping root vegetables such as onions, potatoes, and garlic well ventilated. It can also be used as a flower basket by placing plants and flowers in your favorite container. Why not hang it in an entranceway or a small space in a room?

Tsujiwa Kanaami's Tsurikago (Hanging Basket)

151118 8526

This is it!!! This is one of those products that I wish I had used earlier. It allows us to spread the cooked rice over a wide area and quickly combine the sushi vinegar with the rice in a full bowl. When mixing the sushi rice while fanning it with an uchiwa, the rice cools down faster than when using a bowl, and the stickiness of the rice, which used to be a problem, has been greatly reduced.

Since I live with two people, the rice bowl is usually the perfect size for two to three cups of rice, and I found it to be of sufficient capacity even if I have to invite someone over. If you fill the rice bowl with water before use and let the rice bowl absorb the water, rice grains are less likely to stick to it and washing it is easy.

I feel like I am making more chirashi-sushi and oshi-sushi by serving on the table easily, and I would like to use it more and more in my daily life, not just for special occasions.

Yamaichi's Sushi Handai