The History of Kaneko-Hannosuke
Hannosuke Kaneko served as the second chairman of Japanese cook association “Isshin-kai.” He was born in Asakusa and loved Shitamachi, the old downtown in Tokyo, and Japanese cuisine more than anybody else did. Kaneko Shinya, grand son of Hansuke, inherited a recipe book named “Enma-Cho” in his childhood. In that book there was a recipe of the secret “Edomae” sauce for rice bowl dish. With the secret sauce and numerous times of trial and error of what ingredients suit for it, ﬁnally, one bowl of TENDON, a rice bowl with tempuras on it, was created.