Tsukudani & Sencha Green Tea Pairing Experience at a Long-Running Shop in Tokyo

Shinbashi Tamakiya: Preserving the Flavors and Spirit of the Edo Period

Located in Tokyo’s Shinbashi district, Tamakiya first opened its doors in 1782, during the Edo period (1603–1868). It all began when Shichibei from Echigo Province (present-day Niigata Prefecture) opened a shop in Edo (present-day Tokyo) and named it after Tamaki, his village in his hometown. Initially, the shop sold boiled beans called zazen-mame. Named for their resemblance to the crossed-legged position used in zazen meditation, this snack was made with gankui-mame, flat black beans from Iwate Prefecture.

Tamakiya takes pride in preserving a tradition that has lasted for over 200 years

Later, inspired by the preserved foods of Tsukudajima (now part of Tokyo’s Tsukishima neighborhood), Tamakiya added processed seafood called tsukudani to its lineup. Since then, the appeal of Tamakiya’s tsukudani has transcended generations, as its flavor complements rice, Japan’s staple food. Today, 10th-generation head Kyoko Tamaki continues to preserve and pass down the Edo-period spirit and classic flavors that she inherited.

Preserving and conveying Japanese culture: Kyoko Tamaki, 10th-generation head of Tamakiya

Tamakiya’s main shop, which relocated from its original location in Shinbashi in 2022, is approximately five minutes on foot from Shinbashi Station, one of Tokyo’s main transport hubs. Its interior is a bright, inviting space where you can feel the warmth of wood. 

It offers not only over 30 carefully curated types of tsukudani, all made with fresh seafood and other ingredients such as harvested produce, but also zazen-mame, a longtime customer favorite. Its signature tsukudani flavors are ami, which is made with high-quality, domestically sourced tiny shrimps; hosokirikobu, which is made with shredded Hokkaido kelp; and the traditional, time-honored asari (clam).

Tamakiya’s inviting interior showcases a diverse variety of appealing products

Tamakiya's tsukudani is a cut above the rest for containing no preservatives, colorings, or additives. The secret to its tsukudani lies in its meticulous manufacturing process, which draws out ingredients' natural umami flavor, and its secret sauce, which is simmered and blended with each ingredient. The delicious taste of its tsukudani is all thanks to the expertise and skillful techniques of its artisans, who use a gas-powered traditional stove for cooking. Through its commitment to craftsmanship, Tamakiya continues to convey the flavors and spirit of Japan.

Discover the History and Culture Behind Tsukudani and Sencha Green Tea

As this is a private experience, Tamakiya’s counter seat, where the activities of the day will be held, will be reserved just for you (or your group). With an "Omotenashi Sencha Tea Master" — an expert in Japanese hospitality and sencha green tea — explaining for you, start by learning about Tamakiya, then the history of tsukudani and sencha.

Regarding the history of tsukudani, it is a testament to the resourcefulness of the people of the Edo period. As this was a time before refrigerators existed, tsukudani was highly valued as a preserved food. Tsukudani became one of Tamakiya’s products as a result of the dedicated efforts of Shichibei the Third, who perfected Edo-style tsukudani by giving it a unique flavor. As a result, tsukudani earned acclaim from gourmets. Its popularity is said to have spread across the nation, with feudal lords stationed in Edo taking it to their hometowns as souvenirs.

Discover the history of Tamakiya; for example, take a look at this photo of Tamakiya and its surrounding area in the late 1800s

As for the sencha selected to complement the tsukudani, it uses tea leaves from Kyoto’s Wazuka Town, a major producer of Uji tea. Wazuka’s history as a tea-producing area dates back to the Kamakura period (1185–1333). Additionally, its scenic tea fields have been recognized by the Japanese government as a Japan Heritage Site, where you can take a historical walk through 800 years of Japanese tea. Even among Uji teas, which are all high in quality, Wazuka-produced Uji tea stands out for its fragrant aroma and sweet, umami-rich flavor.

Start by deepening your knowledge of tsukudani and sencha

Through this experience, you will also discover the historical context for tsukudani’s and sencha’s spread in popularity across Japan under the rule of Tokugawa Ieyasu, the first shogun (military commander) of the Edo period. Such fascinating knowledge will also help you understand why tsukudani and sencha go well together.

Learn to Brew Delicious Sencha Through a Demonstration

After your lesson on tsukudani and sencha, your meal will be served, and your Omotenashi Sencha Tea Master will teach you the secrets to brewing delicious sencha. An original Tamakiya afternoon tea set with a two-tiered tea stand and an ohitsu (wooden container for rice) made of hinoki cypress will be laid out for you. Enjoy a variety of dishes and Japanese sweets, all made with tsukudani and meant to complement sencha — a multi-sensory delight.

The Wabunka-exclusive Japanese-style afternoon tea set included in this experience (please note that this photo is only for reference)

Next, your instructor will demonstrate how to brew sencha while using tea utensils made by Koki Shirai, a young, up-and-coming Kyoto-based ceramic artist known for his innovative creations. Feel the spirit of omotenashi as you carefully learn each step of the tea-making process, from placing tea leaves in a heated hohin (traditional handle-free teapot) to pouring the tea.

Learn the right water temperature, processes, and procedures for brewing delicious tea

Varying Temperatures, Varying Flavors: A Harmony of Sencha and Tsukudani

After watching the demonstration, try brewing sencha yourself. As the flavor of sencha changes according to temperature, your tea will be served in four different cups. Have fun comparing the differences in taste as you try each cup.

The first cup to be enjoyed before your meal is supposed to be brewed at a lower temperature. Pour boiling water into a yuzamashi (a tea utensil for cooling water), and let it cool to 60-70°C. Then, place the tea leaves in a kyusu teapot, pour in the cooled water, and let it steep for about a minute.

Once the tea is ready to drink, it will be clear and pale green in color, with a texture reminiscent of dashi broth. This brewing method brings out the amino acids responsible for the flavor known as umami, resulting in a mellow tea.

Do not shake the container too vigorously; instead, wait for each umami-rich golden drop to drip out

Next, your second cup, which is brewed at a higher water temperature of 70-80°C, is best enjoyed in two sips. This sencha is balanced in terms of sweetness and umami, and low in bitterness. For your first sip, slowly savor the tea's natural flavor. Then, dig into two types of onigiri rice balls with tsukudani, as well as shredded kelp, and take your second sip of tea. The subtle bitterness of sencha and the sweet-spicy taste of Tamakiya’s tsukudani create a contrast of flavors that will work up your appetite.

Two types of onigiri made with tsukudani and seasonal furikake toppings (please note that this photo is only for reference)

Your third cup, which has a stronger astringency and bitterness unique to sencha, is also best enjoyed in two sips. This sencha is brewed in hot water with a temperature of 80-90°C, drawing out the catechins and caffeine, and giving the tea a yellowish-green color. Have this tea along with an assortment of dishes that make full use of Tamakiya's tsukudani.

Examples of dishes include isobe shiratama (sweet-savory rice dumplings made with rice flour and tofu, and seasoned with soy sauce and seaweed), kinpira (burdock root), steamed white clams with sake, and Pacific herring cooked Nanban-style. However, please note that the menu is subject to change depending on the season.

Discover new possibilities for delicious food and drinks through this pairing of tsukudani and sencha

You will surely forget the hustle and bustle of daily life as you savor the moment — and, of course, delicious food and tea — in this quiet space.

Wrap Up with Tsukudani-Based Sweets and a Final Side Dish Called Ohitashi

This experience allows you to get the most out of the harmony of tsukudani and sencha, whose flavor changes from cup to cup. As the amount of amino acids and catechins extracted from tea leaves differs by temperature, the flavor of the sencha, too, changes depending on water temperature. By brewing sencha on your own, you can actually see, taste, and feel the differences in color and flavor for yourself. Experiencing Wazuka’s premium tea leaves with your various senses, you will be able to attest to its deliciousness and appeal.

TFrom left: the first, second, and third cups of sencha; their flavors and colors vary depending the changes in temperature

For your fourth and final cup, which you will have after your meal, you will brew sencha that is bitter but with a refreshing aftertaste using water with an even higher temperature of 95°C. Complementing this cup is a platter of four sweets made with tsukudani.

The dessert plate consists of a colorful array of sweets that change with the seasons. The sweets featured in this article are steamed bread made with glazed Kyoto figs, konbu mame-daifuku rice cake with dainty floral motifs, satsuma-imo kinton (boiled and mashed sweet potato) shaped like an autumn leaf, and zazen-mame in a sake bottle-shaped monaka wafer. The last sweet is inspired by an anecdote of Shinbashi’s geisha drinking zazen-mame broth from a sake bottle.

Paired with astringent and subtly bitter sencha, the sweet-salty flavor of tsukudani will be drawn out, resulting in perfect harmony.

An array of four unconventional Japanese-style sweets made with tsukudani (please note that this photo is only for reference)

Finally, you will have ohitashi, a side dish of boiled greens. This time, the ohitashi served to you will be made with tea leaves that have been brewed. Refreshing in taste, the dish still retains the umami flavor of the tea leaves, even though they have been drizzled with a traditional Japanese seasoning called irizake, which is made by simmering plums in sake.

Ohitashi (a side dish consisting of boiled greens) made with tea leaves is a testament to the Japanese mindset of valuing each culinary ingredient

Beginning and ending with tea leaves, this enlightening tsukudani-and-sencha experience will undoubtedly enrich your life. It will help you discover new ways to appreciate tsukudani and sencha, learn to properly and deliciously brew sencha, and think of creative ways to use ingredients to the fullest to reduce waste.

A Tsukudani-and-Sencha Pairing that Embodies the Japanese Virtue of Harmony

After the experience, you will receive a souvenir set consisting of individually wrapped tea leaves — the same type of tea leaves used for this experience — and shredded-kelp tsukudani, a favorite of one of Tamakiya’s most famous customers: the theoretical physicist Albert Einstein. These souvenirs will make for practical mementos that can be used in daily life. Take this time to also purchase your favorite tsukudani from this experience.

The souvenir set includes tea leaves, shredded kelp, and recipes

Rich in vitamins, minerals, dietary fiber, and so on, tsukudani preserves ingredients’ nutrients in their entirety. Kyoko Tamaki says, “Through this tsukudani-and-sencha pairing experience, I would like guests to experience Japanese people’s resourcefulness and skillfulness in not wasting ingredients.”

This moment spent in a tranquil space is sure to become a memorable part of your trip to Japan

The ingenuity in making the most of nature's blessings, gestures filled with Japanese-style hospitality, and the aroma and flavor of tea leaves and other ingredients — all of these come together to create this unforgettable pairing experience. A profound immersion in Japanese culture that will hone your senses awaits at Shinbashi Tamakiya.