Continuing together as a family. Interview with Minoru Shimamura, the owner of "Ebisu Manju"
This interview is based on the content from the initial coverage conducted in March 2020.
When you think of walking around the Bikan Historical Area, the image of "Ebisu Manju" comes to mind. How long has the shop been around?
Shimamura
Hmm, I think it has been around since before the war. I don't really know much about it.
That's because I don't have a connection with the person who originally ran the shop.
So, it's not a family business passed down through generations?
Shimamura
That's not the case.
Originally, there was someone who devised "Ebisu Manju," and at first, he had his nephew run the shop.
Then, the son of the inventor took over.
Since the son’s wife and my wife are sisters, that’s how I ended up running the shop.
It’s been about 20 years now.
Ebisu Manju only comes in one variety with sweet red bean paste, right? Why is that?
Shimamura
The first generation (the person who devised the recipe for Ebisu Manju) said, "It must never be changed."
The method of making it has always been the same, the shape and size are the same, and the filling is only handmade sweet red bean paste.
I think this reflects their confidence that it is "definitely delicious."
Since we can compete with just one variety, there’s no need to change it.
Is everything from making the manju to the homemade sweet red bean paste done by your family?
Shimamura
My daughter (the wife of my eldest son) and I are currently running the shop together.
The preparation of the red bean paste is done by a relative, and sometimes a friend’s daughter comes to help.
I will be 78 years old this year (2020), and my body is starting to not work as well, so I want to continue working together as a family.
I hope my daughter can take it easy and not overdo it.
What do you do during your summer break?
Shimamura
I have a hobby of pottery, so I’ve been doing what I love.
My wife is a calligraphy teacher, so we held a joint exhibition of pottery and calligraphy when we were 60 and 70 years old.
From now on, I hope to be able to take it a bit easier.
The irreplaceable scenery where Ebisu Manju is always present
"I hope the shop continues for a long time."
"Please keep it going forever."
Sometimes we tend to use these words lightly, but I think it’s a tremendous challenge for the shop to respond to that sentiment.
I felt that the mysterious connection of Ebisu Manju comes from the "efforts to continue the shop."
And the sight of customers happily chatting and enjoying themselves while munching on freshly made manju was also impressive.
That scene is an irreplaceable landscape created over many years.
I also want to go out and eat the sweet red bean paste-filled Ebisu Manju, which is located right near the west approach of Achi Shrine.
Data on Ebisu Manju
Some of the photos, including the one at the beginning of the article, are published with the old price (75 yen) from the introduction coverage in March 2020.
Currently, it is "100 yen each."
| Name | Ebisu Manju |
|---|---|
| Address | 2-16-37 Achi, Kurashiki City, Okayama Prefecture |
| Contact | 090-2800-6827 |
| Parking | None |
| Business Hours | 10:00 AM - 4:30 PM |
| Regular Holidays | Monday Closed from after Golden Week until September 30 |
| Payment Methods |
|
| Reservation Availability | Yes |
| Smoking | Completely non-smoking |
