A trip to eat the yam soup from a clove shop that has been around for over 400 years.

A clove shop that retains the appearance of an old thatched house reminiscent of the Edo period. Its appearance is also depicted in the ukiyo-e print ``Maruko-juku'' in Hiroshige Utagawa's masterpiece ``The Fifty-Three Stations of the Tokaido'', and the clove shop is also depicted in various travel stories, haiku, and essays by Matsuo Basho, Ikku Jugasha, and others. The name remains.
As soon as you step inside the building, you instantly feel as if you have traveled back in time.
When you look up at the ceiling, you can see the thick black pillars supporting the thatched roof, the baskets and furniture that were used for vehicles at the time, and you can also see ukiyo-e prints of Maruko-juku in the history museum inside the building.
The ukiyo-e depicts the proprietress of a clove shop at the time, a traveler, and a farmer carrying wild yams. The story specially explained by the 14th generation owner is very interesting, and from the carefully preserved travel items, you can get a strong sense of the history of the clove shop, which has grown along with the history of the Tokaido.
　

When you think of yam soup, you think of Chojiya.

Chojiya opened as a teahouse in Sunpu in 1596. The Tokaido Road was constructed in 400 by order of Tokugawa Ieyasu, and was originally intended primarily for military purposes, but as the war ended, it turned into a road for the common people, frequented by many travelers. Meanwhile, the clove shop has remained in Maruko-juku on Tokaido for more than XNUMX years without changing its location since its founding. Nowadays, when you think of Maruko-juku, you think of yam soup. When you think of yam soup, you think of a clove shop.It is now well-known as a tourist spot in Shizuoka City, and continues to be loved by many people, both now and in the past.

Wild yam made by young producers at Sugita Farm.

Chojiya's yam soup uses nutritious wild yam. Japanese yam is a native Japanese species that is deeply rooted in Japanese food culture. In Makinohara City, one of the production areas in Shizuoka Prefecture, wild yam is one of the leading specialty products. Sugita Farm, the contracted farm for Clove Shop, has been producing wild yams since the 12th generation of Clove Shop, and has been trusted for 35 years. Currently, the third generation Mr. Teruichi Sugita, a 27-year-old young yam producer, has taken over the business and delivers the painstakingly produced yam to clove shops. There is no doubt that once you learn about the process that takes a year for wild yams to sprout, grow straight, long, and strong, they will be even more delicious.
　

The famous yam soup that you want to slurp up.

Sugita Farm's wild yam has a strong stickiness and aroma, and you can enjoy the natural taste of wild yam without any bitterness. Wild yam contains many digestive enzymes, so it has the effect of regulating the stomach and intestines, and it is also rich in vitamins and minerals, making it gentle on the body. The 14th generation owner says that he wants people to eat as if they were slurping it up from the bowl.
In addition, Chojiya's standard yam soup is miso flavored with bonito soup stock, but in the special menu of ``Bimi Rarara'', you can enjoy comparing two types of soup, such as ayu soup stock and spiny lobster soup stock. . (Look forward to what kind of soup it is on the day)
This is a place where you can feel the long history and culture of the clove shop, and listen to Mr. Sugita, a 14th generation yam farmer, talk about it, remember the past, and enjoy the clove shop's yam soup to the fullest.

Click here to inquire about this experience
FIEJA TEL: 054-347-3600
https://fieja-japan.com/about/#contact