Interview with owner Kusudo Mayumi and manager Yamamoto Asami
In April 2022, the owner, shop name, and menu of Hashimaya changed.
We spoke with owner Kusudo Mayumi and manager Yamamoto Asami about the new Hashimaya.
About the staff
The owner is Kusudo Mayumi, and Yamamoto is the manager, right?
Yamamoto (honorifics omitted)
Yes, Kusudo manages Hashimaya and the bar Salon de Rix in the Bikan Historical Area.
I have been working here since the previous incarnation, Yume Kukan Hashimaya.
Minimal renovations
Did you renovate the shop when you changed the name?
Yamamoto
The renovation was done in the back kitchen.
It was originally a gallery, but now it is a space for making pickles and cooking.
The café area had changes to the lighting and side tables.
The main table in the center remains as it is.
The café area was kept to just rearranging the furniture and such.
I had a desire not to change it too much.
I wanted to preserve the charm of the storehouse, so I haven't made many changes.
There were plans to change it, but this space is nice, isn't it?
I want to cherish the "good things" of this historical building, which has been designated as a registered tangible cultural property.
There is a storehouse here, and the main house of the kimono shop still has a cooking stove.
I want to preserve the "good things" like the storehouse and the cooking stove, which were part of life in the past.
Why did you add "atelier" to the shop name?
Kusudo (honorifics omitted)
In our pickle storehouse, we ferment seasonings and create various seasonal flavors every day.
By producing and selling pickles made with fermented seasonings like vinegar and rice vinegar, we included "atelier" in the shop name to signify "creating new flavors."
About the menu
Why do you offer pickles?
Yamamoto
We offered them as snacks with drinks since the bar days.
Continuing from that, we now serve them as a main item.
Providing pickles and fermented foods was one of the things Kusudo wanted to do.
Kusudo
There is a storehouse for pickles here.
It had been left dormant for a while, but one of the purposes of this renovation was to organize the pickle storehouse.
I have always liked pickles, and I wanted to create "jars of preserved vegetables" in a modern way, inspired by the existence of this pickle storehouse.
We aim to create healthy and energizing flavors using vinegar, which is healthy but hard to incorporate, along with vegetables that have absorbed the power of the sunny country.
When I want to bring a gift, I often want to bring something other than sweets, but there aren't many options. I thought there must be others like me looking for gifts that aren't sweets, and that was one of the reasons for offering pickles.
I would like people to choose them as gifts that are not sweets.
Yamamoto
The ones made with fruit juice can be enjoyed like drinking vinegar, and you can also eat them.
The vegetables can be enjoyed as snacks or served with curry.
Chopping them and mixing them with mayonnaise to make a tartar sauce is also recommended.
We provide a paper with ways to use the pickles to those who purchase them.
In season, we have peach pickles.
You can eat the peaches as they are, and I hope you mix the liquid with soda to drink.
We also make rare pickles like those of beans and burdock.
There are also mixes of vegetables like onions and radicchio.
We add spices to the pickle liquid.
Adding spices and herbs enhances the taste and aroma.
Pickles are served alongside the food menu at the shop.
Are the fermented foods used in the dishes made in the shop?
Yamamoto
Fermentation is called "kamosu," and we combine koji with ingredients to ferment.
We are fermenting salt koji, barley koji, onion koji, tomato koji, mushroom koji, and more.
We use different koji depending on the dish.
For example, koji is also included in the curry. Additionally, miso, spices, and pickle liquid are used.
The shop's specialty is sweet sake made with white koji, which is also handmade.
Those who have tried it say, "It has a tangy flavor and isn't too sweet," and it has received positive feedback.
I want people to understand the difference from regular sweet sake and the white koji itself.
It is easy to drink and is said to be very good for the body, often referred to as a "drinking drip infusion."
I hope to promote health from within the body. We use it in various drinks at our shop.
The eggs served with the dishes are soaked in salt koji or barley koji and left to rest.
This allows the salt to penetrate, giving them a sharp flavor.
Soaking in koji is healthier for the body than using salt.
Especially during the COVID-19 pandemic, it is important to boost immunity, isn't it?
I believe fermented foods play a role in enhancing immunity.
What made you decide to offer smørrebrød?
Yamamoto
I thought about how to incorporate a lot of vegetables and pickles into the meal.
If it's a sandwich, the contents become hidden, right?
By making it an open sandwich, it looks vibrant and you can enjoy it in your preferred way.
You can put the ingredients in between, on top, or eat them separately.
I thought that people could arrange it as they like, so I chose smørrebrød.
The butter used in the raisin butter for the banana smørrebrød is sweetened with mirin.
The bananas are also sautéed and mixed with butter to make them sweet.
This menu features a perfect combination of raisin butter, fresh cream, banana, and cinnamon.
The Future of the Shop
Do you have any plans for the future?
Kusudo
Beyond "fermentation," we have a desire to enjoy the value of the good old things together with everyone.
I would like to provide hospitality that connects to a time that resonates with the emotional atmosphere of this deep Kurashiki.
In autumn, we are planning the "Hashimaya Exhibition," the general opening of Kusudo House after several years, and a "White and Black Koji Tea Party" using rare white and black koji, which we hope to hold annually.
Yamamoto
I would like to sell pickles and other items online.
Pickles can be stored at room temperature.
I also want to handle amazake, but since it requires refrigeration, I am currently researching whether it can be sold.
At the previous shop (Yume Kukan Hashimaya), people who liked this space held events like jazz.
I would like to hold such events again.
I also want to use the second floor for workshops.
There are many other things I want to do, and I am currently planning.
Conclusion
Hashimaya, located in the calm atmosphere of Higashimachi.
Although the menu and concept have changed from the previous Yume Kukan Hashimaya, the charm of the storehouse remains intact.
It is a luxury to enjoy dishes made with plenty of healthy, flavorful fermented foods in a building that evokes the history of Kurashiki.
If you like the homemade pickles served with the dishes, you can purchase them for home use or as a gift.
Events are also in the planning stages, so we can’t take our eyes off Hashimaya in the future.
Data of atelier&salon Hashimaya
| Name | atelier&salon Hashimaya |
|---|---|
| Address | 1-20 Higashimachi, Kurashiki City, Okayama Prefecture |
| Contact | 086-451-1040 |
| Parking | None |
| Business Hours | 11:30 AM - 4:00 PM |
| Regular Holiday | Tuesday |
| Payment Methods |
|
| Reservation | Available |
| Seats | 29 seats: Counter: 5, Long tables: 10, Side tables: 6, Second floor: 8 |
| Toilet | Western-style toilet |
| Website | Official Instagram of atelier&salon Hashimaya |
