Then, two persons of HIRO & Lawrence in which a character is quite deep have interviewed KameyaYoshinaga.
Let me show you Samegai now.
This is the Samegai well located in front of the Kameyayoshinaga.Water floaating the bottom of this picture was pomped up from undreground.
We found the signboard of samegai!
Samegai existed next to the Kyoto Tokyu Hotel with diferent Kanji from now.
there is monument of old Samegai.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Now,we were interviewed to the representative director, Ms. Yoshimura.
HIRO＆Lawrence（HL）：How lonｇ did you use the Samegai water?
Ms.Yoshimura(Ms.Y):It since 1803.We're use tap water only Samegai well was withered when the construction of Hankyu line.16years ago,when this building was built we start to use Samegai well water again.
HL：Where is the origin of Samegai?
Ms.Y:This street next to our shop called "Samegai" is the place where water is beautiful.You can find the same name place at Shiga prefecture.Then,this water has same seawey of origin Samegai,we called this well Samegai.
We entered kameyayoshinaga,various sweets are welcomed us!
It seems very yummy!!!
The water without taste and the smell is delicious!!
HR : What kind of taste is this water?
Ms. Y: Water does not have taste and a smell. Would you like to drink the water?
<<HR drank the water…>>
HR : water does not have taste and a smell surely!!
Ms. Y : My boss says that I like that.
HR :Are all Japanese cakes made by the well-water?
Ms. Yoshimura : Yes. We make all Japanese cakes with the well-water.
HR go in the factory…!!
“Could I go in the factory that makes Japanese cakes?”
Hiro said that suddenly. But Ms. Yoshimura let us go in the factory that usually you can’t go in!!
All merchandises are made in the factory.
Of course, those are made elaborately.
When I went in there, craftsperson remade Japanese cake because they hadn’t been able to be satisfied with the crop of the Japanese cake.
We could interview the craftsperson who has made the Japanese cake for 40 years.
HR : The well-water stopped temporally that was used to make the Japanese cake from the establishment of a business. And The well-water is used again since 16 years ago. Are there differences between the well-water and city water?
The craftsperson : the well-water don’t have scents. It’s good for making the Japanese cake, because when I cook bean pastes, I use lots of water.
HR : How do the guests say about the Japanese cake?
The craftsperson : The guests say that the Japanese cake made by the well-water is better.
HR : If the well-water had run dry, how do you think?
The craftsperson : It is troubled.The interior of the japanese-style confection is very deep.
Finally, I asked Ms. Yoshimura the japanese-style confection. HR: What is the most popular japanese-style confection?' Ms. Y: It is Ubatama. (photograph the below) Externals soberly have the deep-rooted popularity. It is a taste that doesn't change since the institution's formation.
Additionally, Sakuramochi (It is a cake of encompassed Japan in the leaf ofcherry blossoms) is popular among spring.
Mizuyoukan(soft adzuki-bean jelly) is popular among summer.
The cake of the chestnut is popular among autumn.
Hanabiramochi(It is one of the cakes of the tradition gotten in Kyoto only at the New Year.) is popular among winter.
It is a cake that feels all each season.
Moreover, there are a lot of people who become feelings "It is summer" when the cake to have fish's shape is served.
(The fish shows cool. )Therefore, the one that the season is felt is popular.
Moreover, there are a lot of people who become feelings "It is summer" when the cake to have fish's shape is served.
(The fish shows cool. )Therefore, the one that the season is felt is popular.
Ubatama has the smell of black sugar. It keeps shortly being made from establishment for 200 years. Moreover, the Urasennkeiemoto prize (prize received from the grand tea master with a long and distinguished history) has been received in the nationwide cake exposition in 1989. It is a japanese-style confection that feels nostalgia somewhere.
HR:Please teach something to sticking to to the japanese-style confection. Ms. Y :The japanese-style confection is very deep though the person today tends to flow to western-style cakes. The japanese-style confection is made not only the season but also feeling it for the season and the season. There is a thing that can be used all the year round by changing the color because the japanese-style confection expresses the season by slight coloring, too. For instance, Kinton(It is a pastry made like the clothes moth of the chestnut straining bean jam. ) shows the red and white at the New Year. Spring is expressed in the pink of cherry blossoms. Summer is expressed in the purple of the hydrangea, and autumn is expressed in red of the autumn tint. Green of Kinton made in autumn is thick first. Red is gradually applied to the japanese-style confection. To the dead leaf color when becoming it in the vicinity in winter. White is put in winter. However, red is put commemorating the camellia flower during white. I think that expressing it rich like this is a point where the japanese-style confection is good. The new one wants to be good, and to value a traditional japanese-style confection. I want you to know not only eating the japanese-style confection but also significant. We can express our gratitude for it if eating thinking so. I think that the japanese-style confection goes out of use gradually if such feelings are not valued.
HR: Indeed,Is there wanting to say something at the end?
Ms. Y: If the PET bottle and the kettle are brought, the well water is put in. There are a lot of people who come to dip the well water many times at the summer time because tap water is stinky. Please come once.
Kameyayosinaga(亀屋良長)Higasiiru Horikawa Sijyou Simogyo-ku Kyoto-city Kyoto-hu 600-8498 Japan
TEL 075-221-2005 Map
〒600-8498 京都市下京区四条堀川東入ル（醒ヶ井角）
電話・・075-221-2005
It is a photograph when covering. Please look by all means.
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