Arashiyama's [Kyoto Niomon ...
While raising her two children, she releases 10 varieties of seasonal Kyo wagashi every month. Ms. Nishino works hard at her studio and store near Toji Temple. What inspired her to become a wagashi chef was a wagashi experience on a school excursion. As a junior high school student, she says that the place she experienced was Kameya Ryoucho, where she spent eight years until she decided to set up her own business.
I wanted to become a craftsman after being exposed to wagashi," he said! He set a goal of having his own store by the age of 30 and set up a small workshop in Karabashi, Minami Ward in 2019. He relocated last year and now has a growing fan base nationwide.
It is thanks to instant freezing that I am able to run everything by myself, from development, production, and sales to delivery arrangements. He applies the knowledge he learned while working for a food manufacturer in Tokyo to wagashi. If you freeze them as soon as they arrive, they have a shelf life of about 20 days, and you can enjoy a variety of wagashi by defrosting them little by little," he said, arranging the beautiful wagashi.
Nowadays, he spends more and more time inventing new works for tea ceremonies. I think that if you don't have something that makes people excited, they won't enjoy your work. I don't want to stay in the same place. Even if it looks traditional at first glance, it may have a baked sweet potato filling or a raisin filling. The wagashi of artisans who continue to take on new challenges are filled with the spirit of Kyoto, where the old and the new coexist.
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