「私の好きなケーキ屋が繁盛して嬉しい！」地元民に愛される元気なお姉さんのケーキ作りに密着（人気スイーツ店まとめ）

「私の好きなケーキ屋が繁盛して嬉しい！」地元民に愛される元気なお姉さんのケーキ作りに密着（人気スイーツ店まとめ）

2 min walk from Minamisunacho station Aoi Cake Manager, Mr.Hashimoto Pumpkin and bacon quiche Finished gâteau chocolat. Small store, Customers come from rather close neighborhood. Fresh cream Pumpkin cheesecake Homemade caramel sauce Walnuts Making tart dough. Dough is prepared and laid out the day before. Baked in oven. Grape tart

I serve tarts all year round, We are just in the season of grapes now, It’s a characteristic cream made of sour cream, cream and custard of Shine Muscat. Sprinkle with powdered sugar. Finishing touches on the mont-blanc. A whole big Japanese chestnut from Kumamoto prefecture. Regular customers really, They’re helping us tremendously.

Some of them come every day. Recently, the store has been open for about a year and a half, compared to the first year, I started getting customers, Talking about it being a little bit crowded, sorry, They sometimes leave saying they’re glad their place is spreading. Finishing up a pear shortcake.

Add a little peach liqueur to syrup. Characteristic cream mixed with sour cream and whipped cream Refreshing, not as refreshing as yogurt, It makes a lightly sour shortcake. The fruit is sweet, so it goes well with it. Pears use the variety in season at the time. Chill in refrigerator. Preparations for opening began.

At 11:30 a.m., the store opens. A regular customer who lives near the store comes in early. Finishing up a reserved birthday cake. Syrup mixed with chocolate cream. Chocolate cream Cocoa powder is sprinkled Make sponge cake batter. Whole egg Add egg yolk. Granulated sugar Butter milk Flour Thin flour is added.

Add melted butter and milk. Bake in oven. Baking condition checked. Burned Making gateau chocolat. Light flour Butter Chocolate Melted in hot water. Separate into yolks and whites. Granulated sugar Granulated sugar is also added to egg whites. Shake flour and cocoa powder.

Japan This was a cake shop in Tokyo, run by an energetic older sister. (Staff) What did you do before you started this restaurant? I used to work in a well-established cake shop for about 10 years. I thought it would be more fun to open my own store. Pineapple chocolate tart

Close contact with “Tawaniko” in Chuo-ku, Osaka, where tarts and other cakes and baked goods are also very popular. Chuo-ku, Osaka Tawanico Owner chef, Mr. Tawaki This is almond cream that will be the filling of the tart. Espresso is extracted for tiramisu. Tiramisu The cake you’re going to eat is finished that morning.

We are particular about the freshness of our pastries. We can only serve it freshly made, It has aroma and taste. Apple pie Cookie Sandwich Lemon Cheese Pineapple chocolate tart Mango and lime passion tart Blueberry Tart 7th Anniversary Limited Lemon Short 7th Anniversary Mango Short 7th Anniversary Limited Ganduja Cherry Short

Owner and also Mr. Tawaki’s wife She runs a business just around the corner, preparing cakes for an eat-in cafe. I take care of fruits in season, It changes every month and so on, The product changes quite a bit in the way the fruit goes in. Desserts limited to cafes

(Staff) What did you do before you started this store? I used to work in a well-established cake shop for about 10 years. I thought it would be more fun to open my own store. His wife also wanted to open a café,

So we both wanted to do the same thing, so we started the restaurant. The eat-in cafe is about a 30 second walk away. Cafe in a building 1 minute walk away Towanoa. tawanico” with drinks. You can enjoy sweets with drinks. Before peeling this peach,

You have to know if this is tasty or not. I just held it like this. Just by touching it, you can already tell that this is delicious. Hidden custard cream (Customer) A real sweet! Very, very tasty! Sakai, Japan 7 min. walk from Shichimichi Sta. F/U Fujiwara Confectionery Relocated from Shukuin in April 2023

Owner-chef Fujiwara We always make a new cake after we run out of cake. Assuming that the cakes made last night have a shelf life until this morning, I make only the number of cakes I think I can sell.

The number of cakes to be made now is the number likely to be sold by the evening. The amount finished last night Fujiwara has worked in various cake shops in the past. If I had only worked in one store,

You only know how that store does things. “What about other stores?” I didn’t like to think about it. So I changed the cake shop where I worked, about one store every two years. Learn what’s good about each cake shop, I decided that I would never imitate what was not good.

I’ll tell you what the number 1 not good part is, Pretty much any cake shop, Sometimes even cakes that are three days old when they are made are put up for sale. “Why is that!” I wondered.

Selling a cake that’s been three days in the making to a customer who came in first thing in the morning… Like sushi, cakes are really all about freshness. So it’s like serving sushi that was made 3 days ago, We decided not to imitate that.

If it were a normal cake shop, I would surely put more on the line, This store is a process of selling, then making, then putting on the shelves. Freshness is the key. Now, only four are listed. All of these sold, At a certain time, you say, “I’m sorry. That’s why it’s written there.

Hours of operation Open: as soon as your heart is ready Closing: until your heart is ready If we sell out of what we make today, we want to call it a day. I am told that the fresh cream in this store is delicious, There is a reason for this. This is it.

You have Haagen-Dazs ice cream, right? It’s that company’s fresh cream. Because this is expensive, None of the cake stores I’ve ever worked in used this. Sometimes customers tell me that. “The whipped cream in this store is different from other stores.” And. The conversation goes something like, “Did you notice that?”

I will only give you four of these. “As soon as they sell, we’ll put them on the shelves! This is the strategy of This is a very busy morning. He is moving very fast, flapping his wings. Now let’s make the main cake of the day! Now is the time to eat or not,

I connoisseur peaches. Sometimes you buy a peach and eat it and it doesn’t taste good, right? “Wow, I screwed up!” Sometimes you think, right? If the peaches don’t taste good, They may say that the cake shop there is no longer tasty. So, before you peel these peaches,

You have to know if this guy tastes good or not. I just held it like this. Just by touching it, you can already tell that this is delicious. I can tell that. I’ve already peeled thousands and thousands of pieces. You have to look behind the peaches.

Look, I’m going to touch it a little bit like this. You think I’m lying, right?　 It’s a lie. (Staff) What? Most of what you are saying now is a lie. w (Staff) What? W Sounds like it’s true, doesn’t it? w (Staff) Yeah, it sounds real, doesn’t it? w It’s true. w

This is the first place for this kind of thing, This is how you drill the hole. Then it drips down, The peach juice. Peach juice dripping down, It’s a sign that if you eat it now, it’s just delicious. This is a strategy to reduce the number of places to throw away,

It is difficult to use whole peaches when they are overripe, They can be used in shortcakes. Makes ice water to cool peaches. I really wish I could have used all of them, all 6 of them, neatly whole, It has already been determined that there are two peaches that are already overripe.

These are the overripe peaches from earlier. Let’s just use what we can. This is acerola water. When soaked in this, the color mysteriously stays the same for a day. These 4 peaches seem to work in their entirety. The remaining peaches are used only for the parts that could be used.

I’ve peeled 6 peaches now, so I’ll probably peel 5 more in one day today. Put the custard inside and put it on here. Whole peach tart (market price) 700 yen at the time of interview Fujiwara’s father He started crying that his mother had died.

So I asked my father to help me with that store, because I was going to open it. I wanted my father to have a meaning to life. That finally brought a smile back to my face. While saying that the peaches that my father bought are just about ready to be eaten.

Placing the peaches I just cut on the tart. Peach tart 500 yen Whole peach tart (2nd time) My brother is a pastry chef, and I’m a pastry chef. I was sent to a pastry school.

Before my mother died, she told me that if either of my brothers opened a restaurant, she wanted this painting to be displayed. I have been talking with my brother about whether or not he would like to open a store, but he said he wanted to open one, but he never did.

Then I said I would open first and started. My father is more pleased than my mother is pleased. The father is pleased because the son has done what the mother was eager to do. I want to give filial piety to my father because I couldn’t give filial piety to my mother.

I will continue to run the store until my father dies. Peaches that could not be used whole are used for shortcake. Once chilled in refrigerator. Customer arrives Hidden custard cream Picture given to me by a customer’s child (Customer) Real sweets! Very, very tasty! Replenish as soon as sold.

Little by little, we make a little more. This strategy keeps it a little fresher. Whole cakes are also made at that time as soon as they are told. Because it tastes the best. If it tastes good, the other ones I think it tastes good.

Because the initial threshold is low, Many people mistake this restaurant for a good one. It is a misunderstanding, isn’t it? What is “delicious” in the world? It smells good of green tea. This is matcha salt. There is saltiness in sweetness. Brownie specialty store TIGER LILY Butter (Staff) What is this?

This is milk chocolate. Melted with butter. This is called praline. This is almond. Cracking a lot of eggs. Eggs are put into stirrer. Chocolate is put in. Nuts are put in. Sprinkle with several kinds of nuts. Brownie with nuts as the main ingredient. Nutty. Turned around for even heat. This is a lemon.

This is new for summer. What do you do with these ends? We rasque the ends of the nine standard types. But we don’t make rusks out of the limited time ones. Try to eat a lot. Orange brownie They wrapped it up so I could take it home with me.

We also offer local delivery. Please read the video summary section for details. This is the product with the same name as the store name. Tiger Lily. When it is made, it is quick frozen. I freeze it, cut it up the day before and serve it. Matcha brownie

(Staff) It smells good, matcha green tea. This is matcha salt. There is saltiness in sweetness. It can be ordered through mail order site. We’ve been doing Mont Blanc all year round. Very popular. We are in close contact with Sweets House Mu, which is very popular for its refined taste with less sweetness!

Osaka, Japan Sweets House Mu Owner-chef Matsusaka Making whipped cream. Making cream puff dough. Bake in oven. Cool in refrigerator. Chill in refrigerator. Fruit field Pudding a la mode Pistachio paste Rouge Cutting the cake that was chilled earlier. Japanese strawberry shortcake Fig Cake Ganache Western style Daifuku (Strawberry & Fig) Fruit Roll

There is a mint flowerpot in front of the store. I pick it when I need it and decorate it. When the ones I grow at home grow, I cut them off and plant them again. When you plant it, it’s going to grow as much as it can because it’s going to form again.

Finish the chilled whole cake. We do Mont Blanc all year round, It’s just so-so popular. I’m pushing for number 1, pudding and roll cake. (Staff) What do you do on your days off? On my days off, I often visit farmers in Wakayama. Peach farmers, and in winter, persimmon farmers,

In the summer, we use strawberries in Nagano, in partnership with farmers. I met a farmer who does peaches and strawberries together. I’m working with him, so I often go to Wakayama. Fig tart 10:00 Open for business 1st recommended menu Drink menu and soft serve ice cream are also available.

City Hall common space in front of the store. A wide variety of baked goods are also sold. (Staff) Do you come here often to buy? I come once a month. Seasonal, because we make fruitcake and so on. I bought a fig cake today.

Close contact with a cake shop that boasts of its particular cream and carefully selected fruits! The cake shop boasts of its special cream and carefully selected fruits! 4 min. walk from Musashi Shinjo Sta. in Kawasaki-shi, Kanagawa Pref. Maison de Porte Owner, Mr. Ozaki The morning begins with making whipped cream.

Set it in the machine, push the button, and it becomes whipped cream. Strawberry and raspberry mousse with berry jelly Dipped in strawberry flavored chocolate and white chocolate. Chocolate with almonds inside. Rouge berry Making strawberry shortcake. Custard And when you add fresh cream, it’s called Diplomat Cream, If you put butter, it’s called mousseline.

Mix in fresh cream. Mix butter into this custard. Making Mont Blanc. Chestnuts are from France Marron cream Fiantine Crispy texture like baked crepe Basque cheesecake Shortcake Peach Shortcake Gateau Chocolat Powdered sugar on top Sprinkle cocoa powder. Decorate with gâteau chocolat and Soboro cookies. Prepare peaches. Taking seeds. Put in boiling water.

Cool in ice water and peel. Making whole peaches. Put a whole peach on a tart. Fill with custard. I use Fukushima peaches, And the ones that are put in the grocery store, I have the highest grade put in. Fresh cream Decorate with edible flowers. Making grape tarts.

Grapes are Nagano Purple, which can be eaten up to the skin. Tart Cut into 6 equal pieces. Custard Making melon omelette. Crepe crust topped with whipped cream, sponge and more whipped cream. More whipped cream Fruit omelette is made. Pineapple Nagano Purple Strawberry Peach Plenty of peaches. Hearty omelette 11:00 The store opens

We closely followed Atelier Vanilla’s omelette making process! 7 min walk from Kamakura station, Kamakura city, Kanagawa pref. Atelier Vanilla Light flour Vegetable fats Granulated sugar Peach and tea omelette is made. Custard Tea powder mixed with cream. Peach jelly Jersey cream Making peach omelette. With grape type next to peach, And then figs.

10:00 AM The store opens Roll cake very popular and there are many kinds. Also local delivery of roll cakes and baked goods. Hatchobori station 2 min walk Patisserie Karin Close to the long-awaited cake shop in the area, which opened in 2022.

The name of the store is taken from the name of the manager, Mr. Tsurumi. Finishing touches on a Mont Blanc. Manager, Mr. Tsurumi Chestnut paste Fill with fresh cream. Finish fruit tart. I went to college and quit after a year, I went to technical school for two years,

I went to a cake shop where I had a part time job, I got a job at a cake shop where I had a part-time job. （I was hired by a cake shop where I had a part time job. Because my relatives were against it,

Because my father was a food and beverage person, Maybe because he knew how hard it was, to your own children, I don’t think I wanted them to go out of their way to make it a very difficult business. So I went to one year of college. One year, but maybe it’ll change,

20 00:03:39,285 –> 00:03:45,525 And if the college continues, it might be like, “Oh, I’m going to get another job, I had a good year there, I couldn’t imagine working there at all, I got down on my knees and I said, please let me stop! They said, “If you’re going to go that far,

So, like a vocational school, He said I’ll take care of all the cost side of it. Finishing up the roll cake. Some people say they can’t eat flour, I would like to have something for them that they can eat. I’d like to have a dough that has no flour in it.

It tends to be chewy and fluffy. Sprinkle powdered sugar. Spread whipped cream. Banana fig strawberry Put in refrigerator. Cut. Baked cheesecake Finishing sponge cake. Making whipped cream. Granulated sugar Syrups. Make chocolate cream for chocolate sponge cake. (The first thing I made when I was a little girl) was probably fruit pound cake.

I was in kindergarten, and they used to have bazaars at churches and things like that. I used to make sweets for that bazaar, And he saw his mother making them, and he started wanting to do it, I think probably the first thing I made was pound cake. I forgot to include something …

Maybe forgot to put in baking powder, It turned out to be a pound cake that did not puff up. Decorate. Sprinkle cocoa powder. Cream puffs Fill with custard cream. Make sponge cake batter. Whole eggs are added. Put in egg yolks. Add granulated sugar. About human skin temperature goes to 40℃ or not.

Eggs tend to foam easily. Light flour Thin flour is added. Add butter. Bake in oven. Check baking condition, let stand for 5 minutes in residual heat. Place products in showcase. 10:30 a.m. The store opens. A close look at Kyoto’s Kameya Hironaga, known for its delicious warabimochi (bracken rice cakes)!

Go swimming in summer, and look at it like this on the beach. It expresses the feeling of shiny, shiny, shiny, shiny. The sand contains a stone called nitre. This is a Japanese confectionery called “Hama-sunago” which represents the way it glows. Kamigyo city, Kyoto Kameya Hironaga

The owner’s great nephew, Mr. Ryudai Ando, a former sumo wrestler, has been training at this restaurant since April 2023. Steamed for 10 minutes. Hiroshi Horie, founder You, too, have a beautiful woman here today, and she’s very motivated. You always oversleep! If I oversleep, I get a fine of 1,000 yen.

Then I’m obsessed with money, so I’ll definitely get up on time. If I take a day off, it’s 3,000 yen. Sugar and syrup Amber as in candy shop. This is the product made with it. The name of this candy is “Takitsuse”. This summer confectionery expresses the water of a waterfall. “Fireflies of Sawabe”

This represents fireflies. In summer, when you go swimming, look at it like this on the beach. I expressed the feeling of shiny, shiny, shiny. The sand contains a stone called nitre. Hamasago, which describes where it shines. “Ankoro” This is the origin of sweets. July 20 is Ankoro day.

Are you interested in baking sweets? (Staff) I prefer to eat! Honesty is good. w Hiroshi holds a Japanese confectionery class once a month. Third Sunday of every month. During this time, he made “Takitsuse”, “Ankoro”, and “Sawabe no Hotaru”.

I give them as souvenirs made in the classroom. One is eaten in the tea room. All-you-can-eat warabimochi. “Mango Mizumazuki” is also given specially. I got mango mitarashi dango. He has a field of shiso.　 I have been growing my own shiso for decades. Umeshu (plum wine), umeboshi (pickled plums), shibazuke (pickles),

I’m good at making everything! I still have to learn wabi and sabi now. Like tea and flowers. In the old days, everyone did that, and then they went to the bride. Like flower diplomas, dancing diplomas. I don’t know if anyone would take such a diploma now.

In the old days, all parents made them learn tea, flowers, and sewing. I also learned calligraphy, and I learned chanting. That’s an education before making sweets. Leatherback turtle Kusagame picked up while fishing in Ajimu River. Hiroshi is a big Hanshin Tigers fan.

He frequently goes to Koshien wearing uniforms made by his clients in Osaka. Mitarashi (3 pieces) 450 yen Mango Mitarashi (3 pieces) 600 yen Ryudai plans to return to his hometown Fukuoka at the end of August and open his own store. I asked about the background of the founder, Hiroshi.

If you work at Kameya for 30 years, they will give you a share of the goodwill. I worked at Kameya for 40 years as a foreman. I retired at the age of 60 and had my own store. (Staff) How old are you now? I am 84 years old. Anyway, he is very healthy.

I’m off to the Kamo River now to go fishing! Finally, I’ll give it to you when this is all blended in and there are no more lumps. Welcome. If you like mango, we have mango dumplings. (Customer) Do you offer Japanese confectionery classes?

Yes, we hold a Japanese confectionery class once a month on the third Sunday of the month. I used to have one cake shop myself. I had Corona and closed it, Worked in a restaurant, and started a bakery again. (Staff) Why did you do baked goods?

Because I am better at baked goods than cakes. Close contact with a baked goods store in Sakai, Osaka, that is very popular among the locals! Sakai-ku, Sakai City, Osaka Baked sweets specialty store TOMO BAKE LABO Owner-chef Mr. Kobayashi Vanilla beans Making custard cream (Staff) What did you do before you started this store?　　

I used to have my own cake shop once. There was a Corona and closed it, Worked in a restaurant, and started another bakery. (Staff) It smells so good. I don’t know, I don’t know. I’m used to it. I mean, the first store and so forth was a pretty big store.

We were cooking with 10 liters of milk and so on. The top (round part) is a sable, so it’s a cookie puff. Cookie puff vanilla custard 300yen Products change pretty quickly though. It changes even seasonally. I’m always doing prototypes and stuff,

When we have something new, we switch it around a little bit, and so on, I do prototyping while I’m working, I do prototyping after I have completed it in my head to some extent. If I did everything that came to mind, I would never finish. 11:00 Open for business Looks good.

Various anko made so far. Made on the spot after receiving an order. We closely followed “Shonan Shirimochi” which has a reputation for freshly made deliciousness. 1 min. walk from Nishikamakura Sta. Shonan Shirimochi Freshly pounded rice cake made from 100% glutinous rice, fresh Daifuku. Disinfected with boiling water.

Two types of pestles are used, one large and one small. Manager, Mr. Imai They buy glutinous rice directly from farmers. After steaming, they knead it a little first. It is in a crushed state, so it is crushed. The pestle used in this case is of small size.

This is where the real work begins. The rice cake is now more crushed and smoothed. Use a bigger pestle from here. Looks good. Eight times on the end. The last 8 times is for good luck. It is very hot. Especially in summer. Always keep rice cakes warm so they don’t get hard.

Use the real thing for display as well. Making fresh daifuku. The president wants to do mochi sweets, We started with mobile sales, Now it’s a store. They also taught me how to perform rice cake pounding and so on, Once a year on the island of Enoshima, I perform. Making melon daifuku.

Use milk bean paste for bean paste. I think it is quite rare. Usually, white bean paste is used. I was thinking of going with whatever fruit is in season at the time. You use quite a variety of fruits. Strawberry, melon, pineapple, pear, grape, muscat　 Peach, Chestnut Delicious.

The melon I bought the other day was being allowed to ripen, and the day it was photographed was the best time to eat it. I think fruit daifuku is all the rage these days, We make it with mochi from glutinous rice, We are different from other stores. To make daifuku with rice cake,

I will continue to do it the same in the future. Because I can enjoy different taste from Japanese sweets shops, I think I can taste proper rice cake. Making green tea raw daifuku. Make kuromitsu kinako. Kuromitsu kinako contains 6 pieces per box Daifuku’s sweet bean paste also changes day by day.

Anko (bean paste) made so far varies. There are many seasonal fruit anko. Freshly pounded rice cakes are also available. Nostalgic folk song background music plays in the store. When orders come in, they start making them. I don’t use gloves because I would lose my senses.

From the back to the front: mashed bean paste, walnut bean paste, milk bean paste Raw green tea daifuku with tsubu-an and cream inside. Kinako (soybean flour) and kuromitsu (molasses) served separately. Melon daifuku Matcha Daifuku Raw Daifuku with Walnut Bean Paste Anko (red bean paste) is also sold separately.

I ordered anko and seasonal daifuku. We closely followed a cake shop that is friendly to both people and their wallets. La Pâtisserie Seri, 2 min. walk from Kajigaya station, Kawasaki-shi, Kanagawa, Japan. Making whole peach pie. Soak in boiling water and cold water to make peel easier. Seeded peaches are filled with custard.

Making custard. Egg yolk vanilla paste cow’s milk Boiled milk is added in small quantities. Stirring constantly so as not to scorch. （The name (of the signature dish) is called cream puffs for the soul, The origin of the name, With very hard work to make the custard,

From the fact that everyone is putting their soul into making custard, I named it “cream puffs with soul”, Before I knew it, it became the number one hit. Thanks to you, it is selling well. Add butter. Cream puffs for the soul Finishing strawberry whole cake. Finishing touches on papier chocolat. Fruit shortcake

Melon shortcake Peach Pudding Strawberry Shortcake Finishing peach jelly. He’s pouring on the muscat jelly. Peach shortcake Making sponge cake batter. Fold in egg yolks. Ingredients are free of alcohol, margarine and coloring. Therefore, pregnant women and children can eat it safely. Making snowballs. Financier Making tart dough. Handwritten plate Peach shortcake Strawberry Whole Cake

Tea Balls I asked the owner about the store’s specialties. The shop is served without alcohol, margarine, or coloring agents. and so on, We do not use any alcohol, margarine, or coloring, We try to make sure that pregnant women, children, and many other people can enjoy our food safely.

We also have barrier-free store, automatic door, and so on, We try to make it safe for wheelchairs and baby carriages. As we move into fall, peaches will change to yellow peaches and Muscat, grape, or pione, And pumpkins, chestnuts, potatoes I think the tastes of autumn will be very lively.

Strawberries and chocolates will be the main thing as we head into winter. I make various kinds of cakes throughout the year, so I try not to get bored. Kojiro and Daigoro, our signature staff members, are also waiting for you.

A 300 year old Japanese confectionery shop with a long history. The tour closely follows the making of various wagashi sweets in the factory! The only ingredients used are sugar, wheat and water, It has been handed down from generation to generation for 300 years. Suzuka city, Mie pref. Obaraki Honpo Daitokuya Nagahisa Honten

The factory is located behind the main store. 16th Representative Director Mr. Takeguchi Yokan for pouring over the red bean paste that was just finished in the shape of a chestnut Making karinto buns, a standard product. Putting finished dough into machine. Then put in koshi-an (bean paste).

Bean jam inside changes depending on the season. Wrapped by machine. Lay out while removing excess powder. Go to steaming process. Steaming process is very hot. It is soft, so don’t get finger marks on it, The way you hold it, gently.　 And then dry it and the karinto buns are done.

Making “Oharagi”, a famous confectionery in Suzuka city that has been made for 300 years. Dough is poured into machine. I only used sugar, wheat, and water, It has been handed down from generation to generation for 300 years. It’s also about the method of making and mixing,

I still don’t intend to change it at all, and that’s why, The material itself, of course, is better than it used to be, myself, even as a Japanese confectioner, I think it’s the most perfect wagashi, I don’t think it needs to be changed. Mr. Takeguchi’s son Making Daifuku, a kind of fruit cake.

Steam for 40 minutes. Koshi-an (white bean paste) Peach pineapple Shine Muscat Chestnuts This is, you know, it’s more roasted than regular soybean flour, It’s more savory, more aromatic. Straw-flour rice cake with sweet bean jam We also closely followed the making of another brand “It Wokashi” invented by Takeguchi-san.

This time she makes sesame & mango flavor. Prepare ingredients for daifuku dough. Mix with stirrer. Make cream inside. Dough and cream are put into machine respectively. One thing I still think is the spread of Japanese confectionery. I think that Japanese confectionery is declining rapidly,

For example, if you want to have Japanese sweets and cakes as a snack! I want to eat Japanese sweets and cakes for a snack! It’s usually cake, right? I guess the saddest thing is that I can’t think of the word “wagashi” in my head,

I can’t think of the word “wagashi” in my mind, And for that, we have to have Japanese sweets, What should we do to get young people to eat them now? We devised a new brand with that in mind. Daitokuya Chokyu: Products made at the factory are delivered to each store.

This product goes to Tokyo store. It Wokashi Sesame & Mango (Staff) Was there any talk about whether or not you would take over or not? I remember myself clearly, on December 24th, Christmas Day, in the fourth grade, My father (15th generation) was doing butter cakes at the time,　 only at Christmas time,

So, I think we did it about 8:00 p.m. at night. when I saw my father’s back going to the factory, I thought, “Wow, that’s really cool,” and I decided to follow in his footsteps. (Staff) Awesome! I remember this very clearly. (Staff) When did you start actually making it by hand?

Since I started going to a vocational school. So I didn’t help at all until then, when I decided to take over, I wanted to do what I wanted to do until I got into this industry, I was immersed in that. (Staff) You hadn’t touched any of it until then!

I didn’t touch it! I wasn’t even asked to help.　 I really want the eldest son to take over, But if, for example, the eldest son is absurdly bad, I don’t intend to take over the family at all,　

I think it would be better to give it to the children of my employees who have supported me all my life, I wouldn’t want to ask my son to take over. I did the same thing, but I liked to watch my parents’ backs,

I want to do it! I think it’s my responsibility if I can’t make them think “I want to do it!

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44:20 フジワラ製菓店

1:01:11 タイガーリリー

1:14:12 スイーツハウスミュー

1:36:39 メゾン ドゥ ポルト

1:58:37 アトリエバニラ

2:13:04 パティスリーカリン

2:34:53 亀屋博永

2:53:00 トモベイクラボ

3:04:15 湘南しり餅

3:18:24 ラ・パティスリー セリ

3:47:32 大徳屋長久

#甘いもの #スイーツ #ケーキ屋の裏側 #デザート #sweets #desserts #japanesefood