Yagicho

Envision a bustling marketplace, brimming with the aroma of dried fish and seaweed. This is Yagicho, a testament to Japanese culinary tradition. Yagicho’s story begins in 1737. A merchant, under the patronage of the eighth shogun Yoshimune, established this dried goods store near Nihonbashi Bridge in Tokyo. Yagicho quickly became a purveyor of top-tier ingredients to renowned restaurants and kitchens across the city. The store specialized in providing the highest quality katsuobushi (dried bonito), konbu (kelp), and shiitake mushrooms, essential components of dashi, the foundation of Japanese cuisine. Yagicho’s legacy continued through the centuries. In 2017, the Yagicho store underwent a transformation, led by the world-renowned architect Kengo Kuma and Skima Architects. The renovation highlighted Yagicho’s history. They incorporated a large, central open table made from brass. This table serves as both a kitchen for demonstrations of ichiban-dashi (first soup stock) preparation and a cash counter. The design promotes interaction between staff and customers, fostering a sense of community around shared culinary passion. The striking red color, both inside and out, was preserved from the original building. It’s reminiscent of the deep red hue of a bonito fillet, further connecting the store to its core identity. Yagicho isn’t just a store. It’s a living embodiment of Japanese culinary heritage. In 2018, Yagicho expanded its offerings by opening the “YAGICHO COOKBOOK LABORATORY”. This space provides cooking classes focusing on traditional Japanese cuisine. They use the finest Japanese ingredients. Yagicho continues to share its passion for Japanese culinary arts. They’ve even participated in exhibitions, like the one at the Milano’s Palazzo della Ragione. They showcased their dedication to spreading knowledge of Japanese cuisine and ingredients globally. So, next time you crave authentic Japanese flavors, remember Yagicho. They’ve spent almost three centuries perfecting the art of dried goods.