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Yokohama Shumai (Kiyoken)
With a single bite, the savory umami of plump scallop adductor muscles gently spreads through your mouth. Created to perfect the experience of being delicious even when cold—that is the essence of Kiyoken's shumai. Kiyoken began in 1908 (Meiji 41) as a shop in the original Yokohama Station. Driven by a desire to create a Yokohama specialty, they invited dim sum artisans and, in 1928 (Showa 3), released shumai made by combining rehydrated dried scallops with pork. This dish, which retains its deliciousness even when cold, has been widely loved as an essential ekiben (station bento). It is said that the ingredients have remained unchanged since their release. When you open a Shumai Bento, your journey through Yokohama begins.
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