May 10th is "Brown Sugar Day". Funabashiya and Eitaro Sohonpo Collaborate to Promote the Charm of Brown Sugar. Kuromitsu Distribution Campaign to be Held at Each Main Store.
Funabashiya and Eitaro Sohonpo are launching a joint campaign to promote the appeal of brown sugar, coinciding with "Brown Sugar Day" on May 10th. Both companies will distribute kuromitsu at their main stores to customers purchasing over 1,500 yen (tax included), aiming to connect the value of brown sugar, a Japanese food culture, to the next generation.
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- 📰 Published: May 8, 2026 at 19:00
- 🔍 Collected: May 8, 2026 at 10:31
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Funabashiya Co., Ltd. (Headquarters: Koto-ku, Tokyo; Representative Director: Kyoko Kamiyama) and Eitaro Sohonpo Co., Ltd. (Headquarters: Nihonbashi, Chuo-ku; Representative Director and President: Masaki Hosoda; hereinafter "Eitaro Sohonpo") will hold a "Kuromitsu Distribution Campaign" at each company's main store as a joint project, timed with "Brown Sugar Day" established on May 10th. The aim is to make more people aware of the charm of brown sugar.
This initiative was born from the idea of "what can we do together?"
The companies wish to widely convey the value and deliciousness of brown sugar, one of Japan's food cultures that both companies have cherished, and to contribute to raising awareness of "Brown Sugar Day" itself.
Brown sugar is a natural sweetener derived from sugarcane, utilizing its inherent flavor, and possesses a rich taste that varies depending on its origin and production method.
Among these, brown sugar inherited in Okinawa is one of the symbols of a food culture nurtured by a long history and climate.
On the other hand, in modern society where food culture is diversifying, opportunities to encounter brown sugar are becoming less frequent than before.
Against this background, Eitaro Sohonpo and Funabashiya aim to provide an opportunity to discover new charms of brown sugar and pass on its value to the next generation.
We hope that by creating opportunities for many people to experience the profound taste of brown sugar, and by expanding the circle of companies and individuals who share the same vision, "Brown Sugar Day" will grow into an anniversary cherished by even more people.
What is "Brown Sugar Day"?
May 10th is designated as an anniversary by the Okinawa Brown Sugar Cooperative in 2024, based on the phonetic play of "ko (5) ku-tou (10)". Its purpose is to raise awareness and promote consumption of "Okinawan Brown Sugar", and around May 10th each year, events and PR activities are held mainly in Okinawa Prefecture.
[Campaign Overview]
Period: Saturday, May 9th to Sunday, May 10th, 2026
Locations:
Funabashiya Kameido Tenjin-mae Main Store (3-2-14 Kameido, Koto-ku, Tokyo)
Eitaro Sohonpo Nihonbashi Main Store (1-2-8 Nihonbashi, Chuo-ku, Tokyo)
Distribution Content:
Customers who purchase 1,500 yen (tax included) or more at Funabashiya Kameido Tenjin-mae Main Store and Eitaro Sohonpo Nihonbashi Main Store will receive a set of one bag of kuromitsu from Funabashiya and one from Eitaro.
*Limited to the first customers each day; distribution will end once supplies run out.
[About Funabashiya]
Founded in 1805 during the Edo period, Funabashiya is a Kanto-style kuzumochi shop celebrating its 221st anniversary in 2026.
Funabashiya's kuzumochi is a rare fermented food among Japanese sweets, made by fermenting wheat starch for 450 days with lactic acid bacteria before steaming. This long fermentation process creates its unique texture and elasticity.
Furthermore, driven by the desire to deliver natural products to customers, they continue to adhere to natural production methods without preservatives. This traditional Japanese sweet, being a fermented food and additive-free, is now attracting attention from health-conscious individuals.
[About Eitaro Sohonpo]
Founded in 1818 (Bunsei 1), Eitaro Sohonpo is a wagashi manufacturing and sales company headquartered in Nihonbashi, Tokyo.
The company name originates from Eitaro (later the third Yasubei Hosoda), who opened the Nihonbashi main store in 1857 (Ansei 4). It boasts the oldest history in Japan as a candy manufacturer affiliated with the National Confectionery Industry Cooperative, handling sweets such as candies, fresh sweets, yokan, baked goods, and anmitsu.
They also develop specialized brands based on concepts: "Ameya Eitaro" (specializing in candies), "Nihonbashi Eitaro" (casual packaging), "Tokyo P-Sen" (Tokyo souvenir), and "Karada ni Eitaro" (health-oriented).
Their clientele is diverse, ranging from department stores, mass retailers, and transportation markets to shrines and temples.
With a corporate culture that values "Onkochishin" (learning from the past to create new things), their manufacturing sites still operate not only with the latest machinery but also with traditional techniques and equipment.
This initiative was born from the idea of "what can we do together?"
The companies wish to widely convey the value and deliciousness of brown sugar, one of Japan's food cultures that both companies have cherished, and to contribute to raising awareness of "Brown Sugar Day" itself.
Brown sugar is a natural sweetener derived from sugarcane, utilizing its inherent flavor, and possesses a rich taste that varies depending on its origin and production method.
Among these, brown sugar inherited in Okinawa is one of the symbols of a food culture nurtured by a long history and climate.
On the other hand, in modern society where food culture is diversifying, opportunities to encounter brown sugar are becoming less frequent than before.
Against this background, Eitaro Sohonpo and Funabashiya aim to provide an opportunity to discover new charms of brown sugar and pass on its value to the next generation.
We hope that by creating opportunities for many people to experience the profound taste of brown sugar, and by expanding the circle of companies and individuals who share the same vision, "Brown Sugar Day" will grow into an anniversary cherished by even more people.
What is "Brown Sugar Day"?
May 10th is designated as an anniversary by the Okinawa Brown Sugar Cooperative in 2024, based on the phonetic play of "ko (5) ku-tou (10)". Its purpose is to raise awareness and promote consumption of "Okinawan Brown Sugar", and around May 10th each year, events and PR activities are held mainly in Okinawa Prefecture.
[Campaign Overview]
Period: Saturday, May 9th to Sunday, May 10th, 2026
Locations:
Funabashiya Kameido Tenjin-mae Main Store (3-2-14 Kameido, Koto-ku, Tokyo)
Eitaro Sohonpo Nihonbashi Main Store (1-2-8 Nihonbashi, Chuo-ku, Tokyo)
Distribution Content:
Customers who purchase 1,500 yen (tax included) or more at Funabashiya Kameido Tenjin-mae Main Store and Eitaro Sohonpo Nihonbashi Main Store will receive a set of one bag of kuromitsu from Funabashiya and one from Eitaro.
*Limited to the first customers each day; distribution will end once supplies run out.
[About Funabashiya]
Founded in 1805 during the Edo period, Funabashiya is a Kanto-style kuzumochi shop celebrating its 221st anniversary in 2026.
Funabashiya's kuzumochi is a rare fermented food among Japanese sweets, made by fermenting wheat starch for 450 days with lactic acid bacteria before steaming. This long fermentation process creates its unique texture and elasticity.
Furthermore, driven by the desire to deliver natural products to customers, they continue to adhere to natural production methods without preservatives. This traditional Japanese sweet, being a fermented food and additive-free, is now attracting attention from health-conscious individuals.
[About Eitaro Sohonpo]
Founded in 1818 (Bunsei 1), Eitaro Sohonpo is a wagashi manufacturing and sales company headquartered in Nihonbashi, Tokyo.
The company name originates from Eitaro (later the third Yasubei Hosoda), who opened the Nihonbashi main store in 1857 (Ansei 4). It boasts the oldest history in Japan as a candy manufacturer affiliated with the National Confectionery Industry Cooperative, handling sweets such as candies, fresh sweets, yokan, baked goods, and anmitsu.
They also develop specialized brands based on concepts: "Ameya Eitaro" (specializing in candies), "Nihonbashi Eitaro" (casual packaging), "Tokyo P-Sen" (Tokyo souvenir), and "Karada ni Eitaro" (health-oriented).
Their clientele is diverse, ranging from department stores, mass retailers, and transportation markets to shrines and temples.
With a corporate culture that values "Onkochishin" (learning from the past to create new things), their manufacturing sites still operate not only with the latest machinery but also with traditional techniques and equipment.