​"Japanese and Western Confectionery Kikunoya"is located in Suzuka City, Mie Prefecture. A Japanese and Western confectionery shop that has been loved by locals for over 80 years. Mr. Koichi, the second generation, is in charge of Japanese confectionery, and Mr. Shinji, the third generation, is in charge of Western confectionery.

Mr. Chifumi Kobayashi, whom we interviewed this time, is struggling to carry on the taste of his grandfather's wagashi. For generations, three generations have been making sweets while taking over the gentle taste.

What is “Japanese and Western confectionery Kikunoya”?

Kikunoya was founded in 1934 by Chifumi's great-grandfather. It seems that the store name "Kikunoya" was given because he was training at a shop called Kikuya.

After that, Koichi, the second generation, was moved by the cake he ate for the first time after the war, and trained himself to make Western confectionery, mastering the techniques. That was the impetus for Kikunoya to become a sweets shop that offers both Japanese and Western styles. After that, Mr. Shinji, the third generation, took over the confectionery business, so Mr. Koichi, the second generation, was in charge of Japanese confectionery again. Three generations of confectioners have been making sweets, handing down the taste from generation to generation.

My childhood dream was "Kikunoya-san"

Mr. Chifumi Kobayashi

This time, we interviewed Mr. Chifumi Kobayashi, who is struggling to inherit the taste of his grandfather's Japanese sweets. She majored in graphic design at university and was active as a web designer. Why did you go down the path of making Japanese sweets?

Chifumi-san: "Ever since I can remember, Kikunoya has been a part of my daily life. I used to wait for the nursery school bus by my father's side as he mixed the custard cream. Watching my father and grandpa making sweets. As I was watching it, it became my dream to take over Kikunoya, so much so that I even wrote "I'm going to be Kikunoya-san!"

While I was in middle school and high school, I liked drawing, and I thought it would be interesting to be a designer, so I went to art college. But I always had regrets. Even while I was in college, I thought about dropping out and going to confectionery school... But I wanted to gain experience as a designer, so I wanted to do it until I was satisfied. ”

Is it the way of designers or the way of sweets? A certain event comes to Chifumi-san who continues to worry.

Chifumi-san:“I had the chance to meet my grandfather after a long time. There, my grandfather said, 'I'm already 80 years old'. At that time, I thought that he should have retired by now. It is very hard for a single artisan to make all the sweets in the showcase. The mornings are early, and if he were to get sick, the products would not be on the shelves. That is why I think my grandfather was more concerned about his health than anyone else.

When I saw my grandpa like that, I thought, 'I can't do anything as a grandchild.' My grandfather had never taken a disciple before, so I thought that if he suddenly collapsed, the taste of Kikunoya will be lost.

Of course, I was worried about whether I would be able to handle it if I started making sweets now. But if I didn't try, it would just drag on like this for a long time. I want to be able to take care of what my grandfather cherished. I want to carry on the taste. With that in mind, I decided to try my hand at making sweets!"

Not only taste
I want to take over the attitude towards making sweets

This is how Chifumi-san decided to pursue the path of making Japanese sweets. Today, she goes to his grandfather's factory and works hard to make Japanese sweets every day.

Chifumi-san: “I want to inherit not only the taste, but also the attitude of grandpa when making sweets. Usually, when you are making something, there are times when you make compromises or you just can't put your heart into it. But Grandpa is different.

He has been making sweets for more than 60 years, and even now, when the manjus he made himself are steamed, he says, 'Wow, they turned out well!' He is moved by something he has made. That is a wonderful thing, isn't it? He makes them while saying things like, 'I want to make them as big as possible so that the customers will be happy'. That's how it should be, and that's how I want it to be."

Gentle taste that can only be achieved by hand

This time, we also toured the factory where the wagashi are made. The historic building that has been used since the establishment of the company. The many tools that have been handed down from generation to generation. All of Kikunoya's wagashi are made by hand.

“I never thought the day would come when I could make Japanese sweets with my grandchildren. Every day is like a dream.” Mr. Koichi, the second generation, greeted me with a smile.

We were able to see how the shop's popular product, Karinto Manju, is made!

brown sugar dough

strained bean paste inside steamed buns

The koshian (smooth red bean paste) is wrapped in brown sugar dough. In modern times, filling is often done by machine, but at Kikunoya, it is done by hand.

It seems that they always face each other like this and work while talking about silly things. Chifumi-san and Koichi-san look very happy.

Steam the wrapped manju in a steamer for about 10 minutes.

"Please eat it while steaming!" All the staffs were moved by the warmth of the Kobayashi family.

The karinto manju was steamed. It's fluffy.

They are so much bigger than they were before steaming.

Once crispy fried in oil, Kikunoya's signature "Karinto Manju" is ready to eat! I tried a freshly fried one, and the crunchy dough and gently sweet red bean paste were irresistible. Chifumi-san says she also loves it freshly fried. Of course, they are also delicious when it is cooled.

Thank you very much! By the time I left, I was a total fan of both of them.