According to a 2008 interview of the proprietor, Tatsuo Yamamoto, the Amazake-chaya Teahouse was established in the early 1600s during the Edo Period (1603 to 1867) to provide relief and refreshments to travelers on the ancient Tokaido Road, a cobblestone “highway” that linked the imperial court in Kyoto with seat of the Shogunate in Edo (modern-day Tokyo).
The interview with Mr. Yamamoto revealed that he had hopes that his son, Satoshi, would take over for him if and when the time was right. Since that interview in 2008, I can happily confirm that Mr. Yamamoto’s son, Satoshi, has indeed succeeded his father in operating the teahouse by the same family for 13 generations!
Pentax K-1 II + DFA 28-105mm F3.5-5.6
28 mm ISO 100 for 1/125 sec. at ƒ/4.5
#throwback to learning how to make traditional Japanese wagashi sweets at the 150 year old @kanshundo in Kyoto It was really fun making sweets that resemble seasonal flowers, such as 山茶花 (Sasanqua). The instructor told us that he has been working here for more than 50 years and stuck around after the lesson to show us some of his upper-level skills. They also served us matcha at the end and we found edible tea bowls downstairs!🍘🍡 #京都 #京都観光 #京都グルメ #甘春堂 #和菓子 #体験 #山茶花 #抹茶 #japan #japanesefood #japanese #sweets #wagashi #kyoto #kanshundo #kyototravel #kyotofood #food #class #matcha #tea #sweets #sweet #sasanqua #handmade (at 甘春堂) https://www.instagram.com/p/CnQRb0FBilZ/?igshid=NGJjMDIxMWI=
Amazake-chaya Teahouse has been serving travelers its famous amazake drink for most of its history dating back to the early 1600s.
Their menu is very simple and includes mochi (glutinous rice that is steamed and pounded into a paste) that is grilled over charcoals and coated in isobe soy sauce, uguisu sweet young soy bean powder, or uguisu mixed with black sesame seeds.
The shop’s namesake drink, amazake, is a traditional fermented rice drink. The teahouse has been using the same recipe for 13 generations where no yeast is used, thus resulting in a naturally sweet drink that has no alcohol.
The drink has a texture closer to rice porridge rather than sake, is loaded with lots of nutrients, and is often served or sold at temples and shrines during winter festivals.
Pentax K-1 II + DFA 28-105mm F3.5-5.6
40 mm ISO 100 for 1/13 sec. at ƒ/11