Daigo Unagi Kobo Launches 'Onihei Hankacho' Collaboration Set Featuring Newly Developed 'Edo Okowa'

Daigo Tsusho Co., Ltd. (Shizuoka City, Shizuoka Prefecture) is launching the [Daigo Unagi Kobo Onihei Hankacho Set], a collaboration with the 'Onihei Hankacho' series.

This project features original 'Edo Okowa' (sticky rice) developed under the supervision of Japanese chef Hiromitsu Nozaki, who serves as the culinary director for the drama series 'Onihei Hankacho,' produced by the Jidaigeki Senmon Channel and starring Koshiro Matsumoto. In addition to Daigo Unagi Kobo's Kabayaki (grilled) and Shirayaki (plain grilled) eel, the set includes 'Duck Rice,' 'Taro Rice,' 'Sea Bream Rice,' 'Fukagawa Rice (Clams),' 'Bonito Rice,' and 'Vegetable Rice,' all designed to evoke the worldview of 'Onihei Hankacho.' Pre-orders will begin at the 'Onihei Hankacho Festival' on May 26th and 27th, with general pre-orders starting on June 1st. The product is scheduled for delivery in time for Doyo no Ushi no Hi (the midsummer day of the Ox) on July 26, 2026.

Development Background

'Onihei Hankacho,' based on the best-selling series by Shotaro Ikenami, has carefully depicted the humanity and food culture set in Edo. This project aims to 'recreate the dining table of Onihei Hankacho in the modern day.' Under the supervision of Chef Nozaki, the ingredients and dishes popular in the Edo period have been arranged for a modern palate.

New Development: 'Onihei Hankacho' Edo Okowa

This 'Edo Okowa' was developed to allow people to feel the lifestyle and seasonal sentiment of the Edo commoners. It is not just a food set, but a 'meal to taste Edo.'

Duck Rice
Duck is one of the tastes that evokes Edo food culture, appearing in the show as 'Duck Egg Rice.' Chef Nozaki arranged this with the umami of duck and the fragrance of scallions, reminiscent of Edo-style pot dishes.

Taro Rice
Taro was a popular, flavorful ingredient on the tables of Edo commoners. When enjoyed as Chef Nozaki's original cooked rice, it evokes a nostalgic and warm Edo dining table.

Sea Bream Rice
Associated with the word 'medetai' (celebratory), sea bream was indispensable for festive occasions since the Edo period. Chef Nozaki arranged this into okowa, creating a glamorous taste that captures the stylishness of Edo.

Fukagawa Rice
Fukagawa rice, born from the fishing towns along the waterfront of Edo, was a popular flavor for commoners. This okowa dish spreads the umami of clams, allowing you to feel the bustling spirit of Edo.

Bonito Rice
Based on the concept of 'namari-bushi' (dried bonito), a preserved food that breathed life into Edo living, Chef Nozaki arranged this into a special okowa. The smoked scent and concentrated umami of the bonito permeate the sticky rice.

Vegetable Rice
Leafy greens like Komatsuna supported the daily lives of Edo commoners. Chef Nozaki reconstructed this simple taste as an 'Edo dish to enjoy as okowa,' balancing the umami of crispy shirasu (whitebait) and the bitterness of greens with the sweetness of the sticky rice.

About the Eel
Daigo Unagi Kobo uses the 'Kanto-style' method of steaming before grilling. It features a fluffy, soft texture and the refined umami of fat.