泉平

Izumihei: Inari Sushi with a History as Rich as Yokohama Izumihei has been part of Yokohama’s story since the days when the city was still developing from a small fishing and farming village into one of Japan’s most important international ports. The story of Izumihei is said to have begun when Heizaemon Izumiya moved from Edo to Yokohama and opened a simple street stall along the Horikawa River, serving Edomae-style sushi to local workers and merchants. Later, the second-generation owner began making inari sushi using a recipe he is said to have learned during a pilgrimage to Mount Koya. The inari quickly gained popularity, and the family continued to preserve its traditional taste through generations, enduring major historical events including the Great Kanto Earthquake and wartime food rationing. What makes Izumihei’s inari sushi distinctive is the perfect balance between its richly seasoned, sweet-and-savory fried tofu and vinegared rice. The fried tofu pockets are simmered for about 30 minutes in a carefully prepared broth made with soy sauce, water, sugar, and zarame coarse sugar. They are then left to soak in the broth for approximately 20 hours. The broth, refined and passed down through generations, together with the family’s traditional cooking method, creates Izumihei’s signature deep and satisfying flavor. Another distinctive feature is its long, slender shape. Each piece of inari sushi is made as a long roll and cut into two smaller pieces, making it easy and enjoyable to eat. A traditional taste of Yokohama, preserved and passed down through generations. If you visit Yokohama, Izumihei’s inari sushi is a piece of the city’s culinary history well worth experiencing.

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