Masu-no-sushi Honpo Minamoto

Minamoto's history goes back to Baizan Minamoto — who operated an inn and paper shop in the inn town of Toyama in the Edo period. Under Baizan — a literati and tea master who also devoted himself to cultural exchange — cuisine and hospitality culture was nurtured — and in the Meiji era — opened the high-class ryotei-style inn "Toyama Hotel" in Sakuragi-cho.

In 1908 — when railways opened in Toyama — the Toyama Hotel branch began as a station-precinct vendor — manufacturing and selling bento and sweets. This became the first step of "ekiben business Minamoto." In 1912 — at a time when "ayu-zushi" was still mainstream in Toyama — started sales of "masu-no-sushi" — pressed sushi using trout.

Throughout pre-war, wartime, and post-war — while continuing ekiben, catering cuisine, and sweets making — engaging in improvements of masu-no-sushi and package design innovations. In the 1960s — introduced box-type packaging — and adopted the wrapping paper continuing to the present — featuring trout drawings by folk painter Kazumasa Nakagawa. At nationwide ekiben competitions — grew to be called "the Western Yokozuna."

From the 1970s onward — while advancing capital investment for quality improvement and reducing work burden — like introducing rubber-binding machines and improving plywood bent-wood products — exploring methods that leave the goodness of handwork. In 1995 — adopting the nickname "Masu-no-sushi Honpo Minamoto" — and at the centennial in 2008 — also challenging new products like "masu-no-ibushi-sushi."

Now — with the "Minamoto Masu-no-sushi Museum" — equipped with headquarters, factory, rest house, shop, and tour course — as the base — developing factory tours and handmade experiences, shop sales, and mail-order through the online shop. Beyond the ekiben framework — continuing to evolve as a base transmitting Toyama's food culture and travel memories.

A 130+ year lineage of hospitality — with ryotei roots

Minamoto's beginning was an inn and ryotei serving cuisine — operating in the inn town in the Edo period. In the Meiji era — known as the high-class ryotei-style inn "Toyama Hotel" — nurturing cuisine and hospitality culture. Drawing on this flow — entering the ekiben business — delivering Toyama's flavor nationwide through "masu-no-sushi."

A pioneer of Toyama's famous "masu-no-sushi" — over 100 years in the ekiben business

In 1908 — starting bento sales as a station-precinct vendor — and releasing "masu-no-sushi" in 1912. Since then — raising name recognition with Toyama Station and nationwide ekiben competitions as the stage — together with the copy "with famous products come delicious things — masu-no-sushi" — beloved as a representative product of Toyama.

Thorough commitment to materials — trout, rice, and bamboo grass

Moderately fatty trout, sushi rice using Toyama Prefecture-grown rice nurtured in the Jinzu River basin, and fragrant domestic bamboo grass — carefully selected — finishing into pressed sushi leveraging the materials' inherent flavors. Long-cultivated know-how also lives in handling natural materials like bamboo and bamboo grass — cherishing the unity of flavor, aroma, and appearance.

"Minamoto Masu-no-sushi Museum" with factory tours and handmade experiences

At "Minamoto Masu-no-sushi Museum" — within the headquarters grounds — through production line tours and panel exhibits — fun learning about masu-no-sushi history and production processes. Under the guidance of craftsmen — the "Masu-no-sushi handmade experience" — where you lay bamboo grass in a wooden tub, layer vinegared rice and trout to finish — is also popular.

"Buri-no-sushi," simmered dishes, and other diverse products broadening Toyama's flavors

In addition to masu-no-sushi — developing diverse products: Toyama-distinctive "buri-no-sushi" and kombu rolls, simmered dishes like firefly squid and bai shellfish, ekiben-style bento, seasonal limited products, and reservation bento. Accommodating various scenes — from gifts and travel companions to daily dining tables.