Interview with President Osaki Kantsu and Executive Director Osaki Takahiro of Bunkindo
We spoke with President Osaki Kantsu and Executive Director Takahiro, who are also parent and child, about their thoughts on the store.
Please tell us about the history of the store.
Kantsu
We opened in 1981.
After graduating from high school, I went to a vocational school and trained at shops in Kyoto and Tokyo, and then I became independent when I was 30 years old.
Initially, I started the business in Okayama City, not in Kurashiki, and after about six years, I moved the store to my hometown of Kurashiki.
Commitment to Anko
Please tell us about the features of the store.
Takahiro
The feature of our store is that we make everything by hand without using machines.
In this day and age, I think it is rare to make anko from scratch.
There are two types of anko: tsubuan (chunky) and koshian (smooth).
Tsubuan is made by cooking beans and adding salt and sugar, which is not that difficult.
In contrast, koshian requires removing the skins, sedimentation to remove the impurities, and continuously mixing it over low heat with sugar to prevent burning, which is very labor-intensive.
Making koshian from scratch is like making dashi (broth) at a ramen shop.
Furthermore, the anko in our sweets is all different.
For example, there are different ways to cook the beans for monaka, varying amounts of sugar, and whether or not agar is included.
We also use different beans depending on the sweets.
The sweetness, cooking method, and amount of sugar in the anko vary for each sweet.
We also adjust based on humidity and temperature, and the more you work with anko, the deeper it becomes.
There are customers who come because they say the anko is delicious, so I definitely want to maintain that commitment.
Use of Local Fruits
Takahiro
We are also particular about the fruits we use, and we try to use local products.
For example, strawberries, grapes, and peaches are produced locally.
We also use some fruits from outside the prefecture, such as La France pears.
I want to use as many locally produced fruits as possible and create various new products.
Please tell us about the most popular product in the store.
Kantsu
The most popular product is Oyama Meijin Monaka.
The opening of the Oyama Memorial Museum inspired me to want to introduce such a famous person from Kurashiki to the whole country.
This led to the creation of the Oyama Meijin Monaka.
I personally do not play shogi, but Oyama Meijin is well-known among shogi players nationwide, and his records are remarkable.
He has set unprecedented records one after another.
If such a great person is from Kurashiki, I want to introduce him.
Its appearance is also impactful as it resembles a shogi piece, and it is well-received as a gift.
Through this sweet, I hope people across the country will learn about Oyama Meijin and Kurashiki.
Please tell us your thoughts on the store and the products.
Takahiro
At the store, I want customers to enjoy the delicious things that I make.
Although raw material prices are rising, I always want to maintain quality.
I want to provide quality products and have customers eat things that we can confidently say are safe and delicious.
Even if suppliers bring similar products, I make sure to use only those that I truly find delicious after tasting.
There are some ingredients that are too expensive to use, but I maintain a stance of using delicious products regardless of price to some extent.
To ensure that customers have a fun experience when they visit, I believe it is necessary to have a wide variety of sweets and always offer something new.
Is there anything you would like to try in the future?
Kantsu
I want to pursue confectionery making further.
The trends in sweets change with the times.
When I was young, traditional sweets were mainstream even at tea ceremonies.
However, now, colorful and cute sweets are popular among young people.
I want to see how I can keep up with the times and create sweets that will delight customers.
I want to pursue these things as a craftsman.
Sweets that delight customers and elevate their spirits change with the times.
Being able to create products that match the times is what it means to be a craftsman, and I want to continue making sweets that will always please customers.
Conclusion
Bunkindo, which opened in 1981, is located in Kurashiki.
From the conversation, I felt a strong commitment to anko.
You can enjoy various sweets that incorporate local love and seasonal ingredients.
The store is situated in a tranquil rural landscape, allowing for a leisurely experience while savoring the extraordinary.
If you visit the Chayamachi area or are a fan of wagashi (Japanese sweets), please take the opportunity to visit.
Data on Bunkindo Co., Ltd.
| Name | Bunkindo Co., Ltd. |
|---|---|
| Address | 155-6 Takasuka, Kurashiki City |
| Contact | 086-482-0986 |
| Parking | Available Parking for 6 cars |
| Business Hours | 9:00 AM - 7:00 PM |
| Regular Holidays | Wednesday Closed on the second Tuesday |
| Payment Methods |
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| Reservation | Available |
| Smoking | Completely Non-Smoking |
| Restroom | No Restroom |
| Website | Kurashiki, Chayamachi, Hayashima, Takasuka Wagashi Shop [Bunkindo] |
