Case Study
- Dorayaki Machine
- Dorayaki
Toraya Kashiho
Toraya Kashiho, a venerable confectionery shop with a 366-year legacy since 1657 in Sawara, Katori City, Chiba, known as a little Edo and riverside town, has rekindled its tradition, reintroducing Torayaki.
This beloved treat is the result of meticulous consideration of ingredients and flavor. Furthermore, the pursuit of perfection led to innovations like the delicate tiger fur texture on the batter, achieved through relentless experimentation with baking paper.
To ensure consistent production and expand their product line, Toraya Kashiho has adopted a Compact Type Dorayaki Machine.
Complementing their core values of “enfold in indigo,” “heartfelt connections,” and “the confectionery path,” Toraya Kashiho has integrated “healthy management” and “SDGs” into their management policy, fostering a robust system and prioritizing human resources development.
Notably, their dedication to addressing food loss for SDG initiatives led to the creation of TORA3°, a cupcake crafted from irregularly shaped Torayaki pancakes by hollowing them out and filling them with cream and fruit sauce. This idea came from how they used to bake modern, Western-style confectionery in the Taisho era.
The remaining outer ring pancakes find purpose as Torusk, minimizing waste.
Two years into their rebranding, Toraya Kashiho remains committed to revitalizing traditional offerings with a fresh perspective and strives to share their products with international audiences.
Location：1717-2 Sawara I, Katori city , Chiba prefecture
URL：https://toraya-coedo.co.jp/
Publication：MASDAC news October issue in 2023
Compact Type Dorayaki Machine（SDR-SGA-14)
Toraya Kashiho adopted a Compact Type Dorayaki Machine in December 2020. The machine is used to produce dorayaki. Toraya Kashiho produces 900 torayaki (1,800 pancakes) per day, four days a week. Toraya Kashiho also innovates a range of products utilizing torayaki as a base, including chilled cup desserts featuring coarse red bean paste, coarse red bean paste with butter, and cream, alongside delicious rusks. For the rusks, they utilize the remaining batter from cup dessert production. “In our pursuit to reinvigorate torayaki as our signature product, we introduced the Compact Type Dorayaki Machine. This endeavor has led to the creation of a diverse product range derived from torayaki batter. Our ongoing mission is to craft fresh, innovative products while simultaneously maximizing the machine’s utility to the fullest.”
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Torayaki in production. The paper sheet is laid on the sheet pan to bake the batter.Torayaki in production. The paper sheet is laid on the sheet pan to bake the batter.
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When the paper is peeled off, a beautiful tiger pattern appears.When the paper is peeled off, a beautiful tiger pattern appears.
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Torayaki, Torayaki Butter
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Dorayaki
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TORA3°, each with whipped cream, fruit sauce (orange, lemon, strawberry, blueberry), and coarse red bean pasteTORA3°, each with whipped cream, fruit sauce (orange, lemon, strawberry, blueberry), and coarse red bean paste
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The remaining batter is baked to make rusks.The remaining batter is baked to make rusks.
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Torusk, rusks made of torayaki
Reference
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