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. Arts & Culture Food Issue 47 Object Matters An itemized history of the menu. Arts & Culture Food Issue 46 At Work With: Deb Perelman The little blog that could: An interview with Smitten Kitchen’s unflappable founder. Arts & Culture Food Issue 46 Consider the Mango An ode to the world’s sweetest fruit.
Arts & Culture Food Issue 46 At Work With: Deb Perelman The little blog that could: An interview with Smitten Kitchen’s unflappable founder.
