{"id":4160,"date":"2015-10-08T12:00:22","date_gmt":"2015-10-08T03:00:22","guid":{"rendered":"https:\/\/www.ginza.jp\/?p=4160"},"modified":"2015-10-14T10:56:53","modified_gmt":"2015-10-14T01:56:53","slug":"%e6%9c%a8%e6%9d%91-%e7%be%8e%e8%b2%b4%e5%ad%90x%e9%ab%98%e5%b6%8b-%e3%81%a1%e3%81%95%e5%ad%90","status":"publish","type":"post","link":"https:\/\/www.ginza.jp\/en\/connective\/4160","title":{"rendered":"Mikiko Kimura \u00d7 Chisako Takashima"},"content":{"rendered":"

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A bakery founded by a former samurai in the Meiji Restoration<\/h4>\n
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Takashima<\/dt>\n
We all love bread in our family and we often shop at Kimuraya. <\/dd>\n
Kimura<\/dt>\n
Thank you very much. I am very pleased to hear that. <\/dd>\n
Takashima<\/dt>\n
I have always found it amazing that such a long-established bakery has always sat in such prime location in Ginza. Did your company run a bakery from the very beginning?<\/p>\n
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Kimura<\/dt>\n
Yes we did. Kimuraya was established in 1869 (Meiji 2). Our founder had originally been a samurai, but when he lost his job as a samurai warrior in the Meiji Restoration, he decided to start a bakery.<\/dd>\n
Takashima<\/dt>\n
So, bread had already been introduced to Japan back then! <\/dd>\n
Kimura<\/dt>\n
I have been told that he met an artisan baker, who had worked on a Dutch residence in Dejima and taught him how to bake bread.<\/dd>\n
Takashima<\/dt>\n
That sounds like a lot of history. For how many generations have you been in business?<\/dd>\n
Kimura<\/dt>\n
My younger brother represents the seventh generation. He has taken over Kimuraya Sohonten, which manufactures bread for sale at department stores and convenience stores, and I have taken over Ginza Kimuraya, which is where we are now. <\/dd>\n
Takashima <\/dt>\n
Does Ginza Kimuraya have shops elsewhere? <\/dd>\n
Kimura <\/dt>\n
No, this is our only location. At Ginza Kimuraya, we have strong intentions to stand by our traditions and to pass them down to future generations. <\/dd>\n
Takashima<\/dt>\n
Do you still use the same recipes? <\/dd>\n
Kimura<\/dt>\n
Yes, little has been changed.<\/dd>\n<\/dl>\n<\/div>\n
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The \u201cSakadane Anpan\u201d recipe – beginning each morning with washing rice <\/h4>\n
\n
\n
Takashima<\/dt>\n
Kimuraya is most famous for the Sakadane Anpan. I just bought some as I came in. <\/dd>\n
Kimura<\/dt>\n
Thank you. Actually, I had some baked especially for you today. We usually let our Sakadane Anpan rest for a while before it is served. Today, I would like to take this special opportunity to have you to try some freshly baked anpan so that you can compare it with anpan that has been rested.<\/dd>\n
Takashima<\/dt>\n
How exciting! Thank you! First, let me taste the ones just out of the oven. (Takes a bite.) This tastes wonderful! I have never had freshly baked anpan before, so it is a completely new savory experience. <\/dd>\n
Kimura<\/dt>\n
The other one was left to rest in a wooden box. <\/dd>\n
Takashima<\/dt>\n
(Takes a bite.) I see the difference. This one has a moist texture. Mmm. Delicious. They have completely different tastes but I find them both delicious. It seems that coming out of a wooden box, the bread becomes mellow and rich. Why do you leave it in a wooden box? <\/dd>\n
Kimura<\/dt>\n
Steaming the bread allows the flavors and richness to be fully derived. <\/dd>\n
Takashima<\/dt>\n
Sakadane (yeast mash) is a featured ingredient of your anpan. Do you still continue to use sakadane instead of yeast? <\/dd>\n
Kimura<\/dt>\n
Yes, we use only sakadane in our anpan. When our founder first began to bake bread, yeast could not be found in Japan. I have been told that he experimented with beer hops, among many other ingredients. Then, in his search for a kind of bread that would suit Japanese taste preferences, he took a hint from saka-manju (steamed buns with bean paste filling) and came up with the Sakadane Anpan.<\/dd>\n
Takashima<\/dt>\n
That is fascinating. Where do you manufacture your bread today? <\/dd>\n
Kimura<\/dt>\n
Ninety percent of our bread is baked on the seventh and eighth floor of the Ginza Kimuraya building. <\/dd>\n
Takashima<\/dt>\n
Really! I would never have imagined that there would be a factory in such an expensive location in Ginza. You would have to ask for 5000 yen for each piece of bread (laughs).<\/dd>\n
Kimura <\/dt>\n
(laughs) It is our strong wish to offer freshly baked bread. Unlike many other bakeries, our day begins with washing rice to prepare sakadane every morning. We have a taneshi, who specializes in making sakadane. He makes adjustments every day in accordance with the season and the condition of the dough.<\/dd>\n
Takashima<\/dt>\n
How wonderful that you have a specialist for specific tasks. <\/dd>\n<\/dl>\n<\/div>\n
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\n\"\u9280\u5ea7\u6728\u6751\u5bb6\u306e\u30d1\u30f3\u5de5\u623f\"<\/p>\n

Bakery kitchen at Ginza Kimuraya<\/p>\n<\/div>\n

\n\"\u9152\u7a2e\u3042\u3093\u3071\u3093\"<\/p>\n

Sakadane Anpan<\/p>\n<\/div>\n<\/div>\n

<\/p>\n

\n

A daily routine of tasting anpan <\/h4>\n
\n
Takashima<\/dt>\n
Now that you are CEO, are you in the position to give advice to your employees? <\/dd>\n
Kimura<\/dt>\n
Yes, I am mainly in charge of corporate planning. Every day, I start the day by tasting the anpan. I check to see if it isn\u2019t sweeter than usual, or if it isn\u2019t softer. If I find something different, adjustments are made. <\/dd>\n
Takashima<\/dt>\n
You must have a gifted tongue. <\/dd>\n
Kimura<\/dt>\n
I am not sure about that, but I received taste education from father at a very young age. My father believed that children should savor authentic food when they are young. I am currently also responsible for the development of new products. Whenever our bakers devise something new, I taste it and offer advice. We work together to create new products.<\/dd>\n
Takashima<\/dt>\n
Kimuraya offers so many different types of bread.<\/dd>\n
Kimura<\/dt>\n
Yes, we do. We are most famous for our anpan, but we were actually the first to sell jam-filled buns and animal-shaped bread, such as uguisu (bush warbler) buns and turtle buns. <\/dd>\n
Takashima<\/dt>\n
Really! I suppose some of your products were originally ideas of your father?<\/dd>\n
Kimura<\/dt>\n
The Mushi-cake (steamed cake) is a long-seller inspired from Chinese Ma Lai Gao that my father developed. Its moist and yet fluffy texture is the secret of its popularity.<\/dd>\n<\/dl>\n<\/div>\n
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Hopes of upholding the Ginza brand to pass on to future generations <\/h4>\n
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\n
Takashima<\/dt>\n
When did you take over the company? <\/dd>\n
Kimura<\/dt>\n
I have been in charge ever since my father became ill. I assumed the position of CEO three years ago. We are here today thanks to our ancestors, so it is my strong desire to repay them by letting our business continue for generations to come.<\/dd>\n
Takashima<\/dt>\n
Did you visit Ginza often as a child? <\/dd>\n
Kimura<\/dt>\n
Yes. When I was little, there was an electric parade in autumn that I would look forward to every year. I also enjoyed going to the toyshop diagonally across the street. <\/dd>\n
Takashima<\/dt>\n
I would like to end by asking you to tell me about your feelings for Ginza today and Ginza in the future. <\/dd>\n
Kimura<\/dt>\n
Currently, I am a member of the Planning Division of Ginmikai. I am mainly involved in the summer event, \u201cYukata de Gin-bura\u201d and the autumn event, \u201cGinchakai\u201d. I have fostered strong ties with many executives in Ginza close to my age after joining Ginmikai. <\/dd>\n
Takashima<\/dt>\n
I have heard that the activities under Ginmikai can be more demanding than your business duties. How has it been for you? <\/dd>\n
Kimura<\/dt>\n
Some people may feel that way. However, if we can make a town even a little better than yesterday, then our businesses will eventually enjoy the benefits. We share the mission of improve Ginza as a whole. <\/dd>\n
Takashima<\/dt>\n
That will surely make Ginza even better than it already is. <\/dd>\n
Kmiura<\/dt>\n
I hope to honor and uphold the Ginza brand for future generations to inherit. <\/dd>\n<\/dl>\n<\/div>\n
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\n

Chisako Takashima<\/h4>\n

Violinist. Takashima started taking violin lessons from the age of 6. After a successful career abroad, she moved her home base to Japan, where she currently performs in concerts across the country. Highly noted for her character in TV and radio appearances, she has currently opened up her career to more diverse fields with an unchanged focus on her profession.<\/p>\n

Chisako Takashima official website <\/a>\n<\/div>\n

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Mikiko Kimura<\/h4>\n

CEO of Ginza Kimuraya, established in 1869 (Meiji 2). Kimura is supervisor of product quality, developer of new products as well as advisor. Her younger brother is the seventh-generation CEO of Kimuraya Sohonten. She is a member of the Planning Division of Ginmikai and is involved in planning and running events, including \u201cYukata de Gin-bura\u201d and \u201cGinchakai\u201d. He favorite pastime is playing golf. <\/p>\n

Ginza Kimuraya website<\/a>\n<\/div>\n

Written by Mizuho Takahashi; Place of interview: Ginza Kimuraya Restaurant (4F) <\/p>\n<\/div>\n

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Strings on Fire New album by Chisako Takashima available in stores! <\/h4>\n

Finally released! Chisaka Takashima\u2019s long-awaited new album, Strings on Fire.
\nA compilation of 12 tunes: 3 originals, including \u201cSome Day, Just the Two of Us,\u201d a duet with the cello, played by her second son (age 6), and other classical standards.
\nCelebrating the 20th anniversary of violinist Chisako Takashima, opening new frontiers with the second album released under her new record label. <\/p>\n

Visit Chisako Takashima\u2019s official website for more information.<\/a>\n<\/div>\n<\/div>\n

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