About Iseya
Beginning of Iseya
Iseya was founded in 1830 by the third Ueda family, Yosaburo Ueda.
In 2020, this long-established store of traditional sweets will celebrate 190 years of operation.
”The basics of making confectionery must be good water”,
so our shop makes Japanese sweets using ‘Unjosui’, chosen for Heisei’s 100 famous water.
- in 1830
- Iseya founded by Yosaburo Ueda.
- Second generation
- Toukichi Ueda started Kuzu-manju.
- Third generation
- Toushichi Ueda was trained at Choukyudou in Kyoto.
- Fourth generation
- Jiro Ueda was trained at Tokyo confectionery school.
- Fifth generation
- Fujio Ueda was trained at Kogetsu in Kyoto,Toumiya in Tokyo.
- Sixth generation
- Hiroto Ueda was trained at Kyouzan in Chiba.
- 2015Heisei 27
- Hiroto Ueda qualified as a 1st grade Certified Skilled Professional manufacturer of Japanese sweets.
- 2016Heisei 28
- Hiroto Ueda was certified as an Excellent Japanese pastry chef.
- 2017Heisei 29
- Kuzu-manju, Fifth generation,Fujio Ueda was certified as an Traditional Japanese pastry chef.
Iseya was founded in 1830 and celebrates its 190th anniversary in 2020.
It is one of the important things to inherit traditions for generations as long as they are established.
“Kuzu-manju” and “Detchi Yokan” are traditional confectionery, and have received popular attention from customers since long ago.
But we can not offer good things to our customers simply by keeping our tradition.
We must always study Japanese innovation and make Japanese sweets creatively.
We constantly personalize our Japanese sweets for our customers, and believe that providing the essence of such sweets, while maintaining its method is a path to long-established success.
I hope to make Japanese sweets those customers, employees, and people near it can feel happiness through.
Momotsutau Unjosui
Fukui’s delicious water “Unjosui” is a flowing well in the Unjo park next to the ship’s pond of Ichibancho in Obama City. Underground water (freshwater) is spraying from a gravel layer of 30 meters.
Ichibancho has long been known as a rich ground of spring water, and still has a strong flowing, making it useful as water for daily life.
The source of the groundwater is said to be the mountains near the upper stream of Onyu River (Unose) as the water of the forest of Kaminegori Water Source flows through Wakasa’s plentiful natural filter, a process that takes over a hundred years, resulting in a special “Unjosui spring effect.
Mount Hyakuri(Hyakuri-ga-take) is located at the border between Shiga Prefecture and Fukui Prefecture, which is the border between Omi and Wakasa. The border ridge including Mount Hyakuri(Hyakuri-ga-take) belongs to the central divide ridge, and a tributary of Onyu River (Kita River Water System) is flowing on the Japan Sea side as the Ado River (Yodo River Water system) flows to Lake Biwa.
It is the highest peak of Obama City, and the first triangle point is located at the summit of the mountain. From the Obama City side, it is blocked by Mount Tada and the summit of the mountain can only be seen from the Wakasa trunk line forest road and Mount Tada. However, from the Shiga prefecture side you can see the magnificent mountain range.
It seems that the name “Hyakuri-ga-take” originated from the fact that you can see up to 100 km all around you if you stand on the summit.
One of the three biggest kudzu in Japan is “Kumagawa kuzu”
Kumagawa kuzu of Wakasa is counted as one of Japan ‘s three major Kudzu.
In 1830, the Confucian scholar Rai San’you of the Edo period sent this as a visage to a sick mother, Kumagawa kuzu,
In that letter, it was also said that “Kumagawa’s elegance surpassed even that of Yoshino, and such a fact is the reason for cooking”.
Kumagawa kuzu is made with time and effort, offering a mellow taste and elegant flavor.
There is a variety of fresh food besides Kumagawa kuzu in Wakasa known as “Miketsukuni”.
“Miketsukuni” was a special region from the Heian Period that paid the ” Minie” (“meal” to the Emperor ‘s food) to the Imperial Court in the past.
Wakasa has historically played an important role as a “Miketsukuni” which stores salt, marine products and the like from ancient times.