Interview with the third-generation owner, Bessho Miji
I spoke with Bessho Miji, the third-generation owner of Tamai-do Honpo.
The journey to inheriting a long-established wagashi shop
Did you have any conflicts or special feelings about taking over the business?
Bessho
I had no hesitation in pursuing the path of making sweets.
Since I was young, my family and those around me told me, "You are the heir to the family business." Given that environment, I think I naturally accepted it as my role.
I never considered any other path.
Tamai-do is a long-established wagashi shop, but I heard that after graduating from university, you went to a confectionery school to learn Western sweets.
Bessho
Yes, my father was a wagashi craftsman, so I intentionally chose the path of Western confectionery craftsman. After graduation, I went to Tokyo to train. I worked as a patissier in Western confectionery shops and Italian restaurants.
I wanted to know the authentic taste, so I also went to France and Italy. I returned to Okayama when I was 29 years old.
All I have is gratitude, standing on the path built by my ancestors
Inheriting a wagashi shop with a history dating back to 1868 must have required pressure and determination, right?
Bessho
That's right... However, I felt more gratitude than pressure.
The name Tamai-do is known by many people and is loved by the locals. I am involved in town revitalization activities in addition to making sweets, and fortunately, I always receive support and cooperation from many people.
Every time, I feel that I am standing on the path built by my ancestors.
As the third generation, did you have any anxieties or difficulties in inheriting the business?
Bessho
When I took over the shop from my father, I was anxious about whether customers would accept me.
I didn't want to hear things like, "The taste has changed," or "It was better before."
I always wanted to create something that wouldn't lose to my father.
Days wanting to be recognized by the tea master
Bessho
My father used to make sweets for tea ceremonies, but after he passed away, I started making them. I was very anxious, wondering, "Will the tea master accept my sweets?"
I have opportunities to meet the tea master almost every month for discussions about the sweets and to bring prototypes.
The master never says harsh words or acts coldly, but the words exchanged are only about the matters at hand.
I often felt anxious, thinking, "What does he really think of me?"
When was that anxiety resolved?
Bessho
It was about a year later. One day, the master casually engaged in small talk with me. It wasn't anything special, but that casual conversation made me very happy.
I felt that I was finally recognized by the master.
Is there anything you value in making sweets?
Bessho
Actually, I have a book on wagashi published before the Showa era at home. The book contains the basics of ingredients and methods.
Since my father passed away, there is no one to ask when I have questions. I have opened this book many times and read it. I have made the sweets multiple times to check the taste and texture.
Only after I have ingrained the basics within myself can I change the ingredients and proportions based on my own senses. The basics are very important.
I also often go to other shops to eat.
The experience of eating 100 sweets is different from that of eating 1,000 sweets.
With each time I eat, there are things I feel and learn.
What are the challenges in making sweets?
Bessho
Continuing to make delicious things.
If it's always the same, there is no progress, and the "standards of deliciousness" change with the times. While there are recipes passed down through generations, some sweets have had their sugar content reduced to adjust the sweetness.
Creating hit products is also difficult. It's obvious that they need to be delicious.
I think various elements intertwine to create hit products, but it's quite challenging... it's a dilemma.
The power of sweets to deliver happiness
Please tell us about the interesting and profound aspects of making sweets.
Bessho
It's the ability to challenge myself to make sweets I've never made before.
It's very rewarding to be able to make things I couldn't make before or have never made.
For example, the namagashi served at tea ceremonies changes each time according to the season and the content of the tea ceremony. The tea room is a special space. The invited guests come looking forward to enjoying their time there.
When making sweets, I first keep in mind to harmonize the sweets with the tea room's arrangement, tea bowls, and flower vases.
Of course, I pay attention to the colors according to the seasons, as well as the adjustment of sweetness and the texture when they are in the mouth, with the feeling that I want everyone to enjoy it with all five senses.
Sweets have the power to make people happy.
When you hear the name, see it, or taste it, everyone naturally imagines a landscape in their heart. The scenery may differ for each person, but sweets can evoke precious memories.
Of course, I want you to enjoy the sweets, but I also hope you can savor that moment. That is the feeling with which I make sweets.
What do you keep in mind while making sweets?
Bessho
I am conscious of the "24 solar terms."
It is a seasonal indicator that divides the year into four seasons, further subdivided into six parts each.
By carefully selecting seasonal ingredients that reach their peak during each solar term, I can maximize the inherent taste and flavor, and not only the taste but also the appearance can reflect the seasons.
It's like getting a little ahead of the season.
Dividing the year into four seasons of spring, summer, autumn, and winter, and further dividing each into six parts.
24 Solar Terms | Japanese Calendar – National Diet Library
For example, what is your image of March?
Bessho
Well, March is already spring. The colors that come to mind are pink, white, and yellow. Not in bright colors, but in soft shades. Cherry blossoms also range from deep pink to pale pink depending on the variety.
How to express the seasonal feeling at that time is left to the maker.
Also, what I make changes depending on the situation in which the sweets will be eaten, so I imagine various scenarios while creating.
About "town revitalization activities"
Finally, please tell us about the town revitalization activities mentioned earlier.
I heard that you are working on film production. How did you start the production of the movie "Shippō o Agete!"?
Bessho
I participated in the Kurashiki City Musical "Sakigake." I continued to interact with actor Takatani Akihiro from Okayama Theater Company SKAT! and Suzuki Satsuki, a member of the Japan Theater Association.
When we reunited, we talked about how it would be interesting to make a movie set in the streets of Tamashima.
Tamashima has been used as a filming location for movies before. However, there has never been a movie made by the local citizens of Tamashima. So we decided to make one ourselves.
Film production requires a lot of things like funding, materials, and experts, and the cooperation of many people is essential. When I talked about film production to those around me, I received many warm voices of support and cooperation, saying, "I will support you."
I want to promote the goodness of Tamashima to many people through the film.
What are the specific attractions of Tamashima?
Bessho
Tamashima has many beautiful landscapes and streets that retain the charm of the Showa era, including the shopping street.
In the movie, we plan to feature historical locations and have many people from the shopping street participate.
I want not only people from all over the country but also the locals to know that there are such wonderful people and places in the town where they live.
Please leave a message.
Bessho
I believe we have been able to continue this far thanks to the support of the local people.
I want to do something so that many people can smile and that Tamashima becomes a lively town. I want to do this both inside and outside the store. This includes events and morning markets that everyone can enjoy, as well as the film production this time.
Of course, I will also work hard to continue making delicious sweets.
In Conclusion
I thought, "Isn't there a considerable amount of pressure and determination in inheriting a long-established wagashi shop?" However, what I learned from Bessho-san was unexpected.
What Bessho-san felt was not pressure, but a sense of gratitude. It was a deep feeling of gratitude towards ancestors and the local people.
"I want to make the people of Tamashima smile."
Bessho-san is active today in making sweets and revitalizing the town.
The film is scheduled to be released in November 2024. I am looking forward to it from now on.
Tamai-do Honpo Data
| Name | Tamai-do Honpo |
|---|---|
| Address | 2-6-14 Tamashima, Kurashiki City |
| Contact | 086-522-2251 |
| Parking | Available There are two parking areas. ・There is a parking lot for shopping customers before the shopping street. ・There is one parking space for Tamai-do Honpo immediately to the right after entering the shopping street. Since vehicles are prohibited from entering the shopping street, please refrain from driving beyond the parking lot. |
| Business Hours | 8:30 AM to 6:00 PM |
| Regular Holidays | None |
| Payment Methods |
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| Website | Official Instagram of Tamai-do Honpo |
