Built in the early Showa period, Takemura has been operating as a teahouse and sweetshop in the Kanda neighborhood since it first opened on January 25, 1930. “The founder of this place was my father, ” says Masaaki Hotta, who is the third owner of the business following his father and older brother. The teahouse has always specialized in oshiruko—grilled mochi in a sweet adzuki bean soup. “My father was a wagashi [Japanese sweets] maker. At the start we served oshiruko and wagashi. However, during the war, sugar was really hard to come by, so at that time we were only open two or three days This story is from Kinfolk Issue Thirty-Two Buy Now Related Stories Food City Guide Issue 32 Lawn A classic kissaten. Food City Guide Issue 32 Higashiya Ginza A seasonal sweetshop. Food City Guide Issue 32 Okomeya A rice specialist. Food Issue 50 Sopa de Pan A Lil’ Deb’s Oasis recipe. Food Issue 49 Andy Baraghani Out of the kitchen, and onto your plates, shelves and screens. Food Issue 49 The Pizza Effect What happens when a trend is taken out of its country of origin, Americanized, and then re-injected into the zeitgeist at home?