The iconic Unagi-pie of Hamamatsu is celebrating its 65th anniversary this week after first being sold in 1961 [1].
The anniversary highlights the enduring appeal of the regional specialty and the rigorous manual labor required to maintain its traditional quality. As a staple souvenir sold at JR Hamamatsu Station, the treat remains a cultural touchstone for residents and travelers alike.
Production at the Spring Hall factory relies heavily on a hand-made dough process. Artisans roll approximately 200,000 pieces of dough per day [1]. Annual production estimates vary by source, with reports ranging from 80 million [1] to approximately 100 million pieces [5] per year.
The process requires significant physical endurance. Takayuki Kiyotaki, a 54-year-old artisan, said the early stages of training are physically demanding [4].
"At first, your hands get covered in blood," Kiyotaki said. "Then they gradually harden, calluses form, and it stops hurting."
While Kiyotaki is a featured craftsman, female artisans also play a critical role in the factory, ensuring the technique is preserved, and passed to the next generation [2]. This commitment to hand-crafting ensures the product maintains the specific texture and taste associated with the brand.
Visitors and travelers continue to view the snack as a local necessity. One visitor from Aichi Prefecture said that if the cookies are left on a table, they disappear quickly because everyone loves them [2]. A business traveler described the snack as a "soul food" and said they bought some to take home to their family [2].
“"At first, your hands get covered in blood," Kiyotaki said.”
The continued reliance on hand-rolling millions of pieces of dough in an era of industrial automation underscores a strategic choice by Spring Hall to prioritize artisanal quality over maximum efficiency. By highlighting both veteran craftsmen and female artisans, the company is attempting to ensure the survival of a tactile skill set that is increasingly rare in modern food production.
