In Kyoto, a city that has been the capital for a thousand years, a unique food culture has flourished, and along with the development of the tea ceremony, the traditional Japanese sweets that accompany tea have been refined. Even today, as you walk through the city, you will find many historic Japanese confectionery shops everywhere, adding the colors of the seasons to people's lives.

Among the many types of Japanese sweets, "monaka" has long been a popular gift because it keeps well and doesn't easily lose its shape. Monaka is made through a division of labor system, where a "taneya" (seed maker) bakes the wafers and a "kashiya" (confectioner) cooks the bean paste, each contributing their skills to create a single, shaped treat.

For over 70 years since its founding in 1947, Taneka Shoten, a specialty shop for monaka wafers, has been baking only this one type of wafer. For many years, they have sincerely continued to make wafers, supporting Japanese confectionery shops behind the scenes.

Until now, this specialty shop had remained out of the public eye, but in 2020, the current owner, the third generation, opened a directly managed store next to the workshop. There, you'll find a story of "challenge" that goes beyond simply preserving tradition and embraces the modern era.

The craftsman's hands support the perfect "seed".

The history of "Taneka Shoten" began in Kyoto shortly after the war when the first generation owner put up the shop's noren (shop curtain). For over 70 years since then, they have been baking wafers of the same unwavering quality and supplying monaka wafers to traditional Japanese confectionery shops in Kyoto.

The only ingredients used are Habutae glutinous rice flour from Shiga Prefecture and water. No wheat flour or other ingredients are added; the same glutinous rice flour has been used for generations. The rice is sourced in powder form, steamed to make mochi, rolled out thinly, and baked in a mold. Making the mochi from powder rather than grains of rice makes it easier to fine-tune the moisture content and improves the elasticity of the dough.

The process may seem simple at first glance, but it involves dealing with the ever-changing state of the mochi, such as the moisture content of the flour itself and the humidity of the day, and finishing it by relying on the sense of touch in the fingertips. This process embodies the skills of craftsmen that have been cultivated over many years.

A new step into uncharted territory: opening a directly managed store.

While Taneyoshi Shoten had primarily focused on wholesale, they opened a directly managed store in 2020 as one measure to improve their business operations. The opening of the store marked a major turning point for Taneyoshi Shoten.

Yoshiko Funakoshi, who supports the store alongside the third-generation owner, recalls that the decision to open a store while maintaining the traditional manufacturing site was not easy. At the time, she faced opposition from the second generation, and was filled with anxiety and hesitation. Nevertheless, she made up her mind to "give it a try, and if it doesn't work out, we'll think about it then," and steered towards opening a directly managed store.

The first challenge was developing new products utilizing our own workshop. After much trial and error with various ingredients such as sakura shrimp and matcha, the turning point came with a prototype using nuts. The natural oils in the nuts helped release the product from the mold and at the same time brought out an unprecedented aroma.

It was the first time they felt a real sense of accomplishment in both the manufacturing process and the taste. This led to the creation of their flagship product, "Tanemi." Using organic nuts and specially made bean paste from the long-established Kyoto company "Imamura Seianjo," they created three different flavors.

"Tanemi Peanuts" features organic peanuts with just the right amount of saltiness to enhance the sweetness of the filling, while "Tanemi Almond" offers a harmonious blend of roasted aroma and rich flavor. Both varieties are filled with homemade nut paste, made without any dairy products by applying heat and pressure simultaneously using a special machine.

Furthermore, the homemade caramelized "Tanemi Kurumi" (seed walnuts) boasts a bittersweet taste and a delightfully crunchy texture that is truly addictive. It is a culmination of tradition and innovation, achieved with the pride of a wholesale specialist.

At our directly managed stores, you can fully enjoy the crisp texture inherent in these monaka wafers. In addition to takeout, there is also a small eat-in space inside the store. Because the workshop is located right next door, you may even find freshly baked wafers available.

Because we hand it over directly, we receive the "delicious" feedback.

Yoshiko says that the company's directly managed store, which opened after overcoming the headwinds of the COVID-19 pandemic, has brought about welcome changes that she could never have imagined when they were only doing wholesale.

Until now, the wholesale world was one where "perfect execution was expected." The only feedback they received was when there were defects. But now, they receive direct "It's delicious" comments from customers right in front of them. "It's truly wonderful to be able to feel the customers' reactions firsthand," Yoshiko smiles.

Fueled by that joy, they are now actively taking on new challenges, such as exhibiting at events. While preserving tradition, they are also taking on new challenges and passing them on to the next generation. This positive approach is what supports "Taneka Shoten" today.

Delivering with care, backed by accumulated technology.

Each monaka wafer, baked in our small workshop, bears the marks of over 70 years of accumulated skill and the trial and error that has been used to pursue the perfect taste. This new venture of opening our own store is also an extension of the tradition we have built up over the years.

The name of our signature product, "Seeds and Fruits," embodies the wish that "the seeds will bear fruit again, and that smiles will bloom in the hearts of those who visit."

Stepping through the red curtain and holding a freshly baked monaka in your hand is a moment to connect with the traditions that have been preserved and the aspirations for the future. The carefully baked monaka brings a sense of peace and tranquility to the hearts of those who visit today.

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種嘉商店
電話：075-201-3016 
住所：京都府京都市中京区車屋町通二条下ル仁王門突抜町317 
アクセス：京都市営地下鉄烏丸線「烏丸御池駅」から徒歩3分、阪急京都線「烏丸駅」から徒歩13分 
HP：https://taneka.jp/
SNS ：https://www.instagram.com/taneka.monaka/

*For details on opening hours and closing days, please check the link above.