Interview with Hashimoto Kengo, the owner of Hashimoto
Hashimoto, a wagashi shop, suffered significant damage from the heavy rain disaster, but after about two and a half years, it managed to reopen.
I spoke with the owner, Hashimoto Kengo.
This interview is based on the content from the initial interview conducted in March 2021.
Helping at a wagashi shop after working in the financial industry...
I want to know about the background of the business.
Hashimoto (no honorifics)
Our shop was opened by my brother.
My uncle was a wagashi craftsman in Osaka, so my brother worked at my uncle's shop in Osaka.
I was also in Osaka, but unlike my brother, I was working in a completely different field in a financial institution.
At one point, due to family circumstances, both my brother and I had to return to our hometown, Mabi.
Naturally, I had to quit my job, but my brother wanted to continue working in wagashi here.
So my brother decided to start his own wagashi shop.
At that time, my brother asked me to help with the wagashi shop.
I wasn't interested in wagashi and was planning to look for another job, so I was troubled (laughs).
In the end, I was defeated by my brother's passion and decided to help.
Thus, in 1981, we opened "Kyogashi-dokoro Hashimoto" in Ari, Mabi.
In 1986, we moved to the current location and changed the name to "Kashoan Hashimoto."
Wasn't it difficult to switch from a financial institution to a wagashi shop?
Hashimoto
Of course, it was tough (laughs).
The shop was run by my brother, his wife, and me.
Since my sister-in-law was in charge of customer service, I had to make wagashi.
With my brother teaching me various things, I somehow managed to keep going.
As I continued for many years, I developed some skills, and I became better at baked goods like castella than my brother.
Unfortunately, both my brother and sister-in-law have passed away.
Now I am running the shop alone.
Just as I was getting used to running the store alone, I was affected by heavy rain disaster
Please tell me about the time when you were affected by the "Heavy Rain Disaster of July 2018."
Hashimoto
The "Heavy Rain Disaster of July 2018" occurred just as my sister-in-law had passed away and I was getting used to running the store alone.
Almost all the tools and machines necessary for making wagashi and running the store were damaged.
The inside of the shop was muddy and full of garbage.
Initially, cleaning and tidying up were done with the help of family and friends, but since I continued the detailed work alone, it took more than six months to completely clean up.
At first, I was in despair and couldn't think about the future.
However, as I received support from neighbors asking, "When will you reopen?" and "I want to eat wagashi soon," my desire to reopen grew stronger about six months after the disaster.
However, even after the shop was cleaned up, the smell wouldn't go away.
There were hygiene issues, and I prepared for a long road to reopening.
During this time, various shops and facilities that had been affected began to reopen, and honestly, I felt a sense of urgency.
People worried, "Has Hashimoto given up on reopening?"
However, fortunately, I am now running the shop alone.
My children have also become independent and are living on their own.
So, I realized that there was no need to rush.
I proceeded to prepare calmly, doing one thing at a time.
Recovery took two and a half years after the heavy rain disaster
What was it like when the shop reopened?
Hashimoto
The shop reopened on December 5, 2020.
It wasn't that I was aiming for that day; rather, as I went through the necessary preparations, it just happened to be December 2020 when I was able to reopen.
It took about two and a half years since the disaster.
Initially, I had planned for November, but unexpected events occurred, causing delays.
When we reopened, more customers than expected came, which surprised me.
So, starting from the second day, I had to prepare more than planned, which was tough but a happy problem.
The announcement of the reopening was spread by my children and friends on social media.
Additionally, there were surprisingly many customers who said, "I didn't know about the reopening, but I happened to pass by on the national road and saw the shop open, so I stopped by."
I felt grateful to realize that many people had been concerned about the shop as they passed by.
The revival of the popular product, warabi mochi, and the goal of running the store as a "reason to live"
If you have any future plans or things you want to try, please let me know.
Hashimoto
The immediate goal is to revive one of our popular products, warabi mochi.
Since the machine for making warabi mochi was damaged in the disaster, I want to introduce it as soon as possible.
Currently, the resumption of warabi mochi sales is undecided, but if possible, I hope to resume by summer when warabi mochi sells the most.
Our warabi mochi is processed by heating, so it can be eaten year-round.
It is popular even in winter.
There is also demand for it as a gift, so I want to meet the customers' wishes.
Another goal is to operate "Hashimoto" as my life's "reason to live".
My brother once said, "If you lose your job or sense of purpose, life becomes difficult. Being a wagashi craftsman involves many detailed tasks, so you won't get senile. Continuing as a reason to live is the best."
In reality, after not working for about two and a half years due to the disaster, I felt like my body was going to fall apart, and my daily rhythm was off.
I truly experienced my brother's words.
Now that my children are independent, it is enough for my wife and me to live.
So rather than forcing myself to run the shop, my goal is to continue making wagashi and running the shop as a "reason to enjoy the rest of my life."
Hashimoto is a community-based wagashi shop with attractive products
Actually, my family buys the sweets for memorial services and lectures from Hashimoto.
I was worried about whether the shop would reopen since it is a familiar place, but I am very happy that it has reopened safely.
I can't wait to eat the popular warabi mochi again, and I am looking forward to it.
Please be sure to try the carefully crafted wagashi from Hashimoto.
Data on Kashoan Hashimoto
| Name | Kashoan Hashimoto |
|---|---|
| Address | 134-4 Kawabe, Mabi-cho, Kurashiki City, Okayama Prefecture |
| Contact | 086-454-8688 |
| Parking | Available About 4 cars |
| Business Hours | 10:00 AM - 6:00 PM |
| Regular Holidays | Irregular holidays |
| Payment Methods |
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| Website | Kashoan Hashimoto |
