和菓子職人／インバウンド対応

Wagashi artisan

細内 徳克

　／　HOSOUCHI NORIKATSU

鎌倉山で菓子工房「わ菓子 徳」を構え、上生菓子やわらび餅など、受け継がれてきた菓子の魅力を現代に伝える和菓子職人。初代・細内徳之助が遺したレシピをもとに、一度途絶えた味を復活させ、丁寧な手仕事で一つひとつ仕立てています。

看板の上生菓子（練り切り）は、茶の湯の席にもふさわしい意匠と味わいが特長。近年は活動の拠点を湯河原へ移し、地域のマルシェや町立美術館のイベントに出店。2026年より和菓子教室をスタート予定します。

また、白小豆を使用した小ぶりなどら焼き「鎌の月」は、第30回神奈川県銘菓展にて入賞・奨励賞を受賞。素材の持ち味を生かしたやさしい甘さと、品のある余韻が好評です。

He is a wagashi artisan who previously ran the confectionery workshop “Wagashi Toku” in Kamakurayama, sharing the charm of traditional Japanese sweets—such as jōnamagashi and warabi mochi—in a modern way. Drawing on recipes left by the first-generation maker, Tokunosuke Hosouchi, he has revived flavors that were once lost and continues to craft each piece carefully by hand.

His signature jōnamagashi (nerikiri) are known for their refined designs and delicate taste—perfect for the tea ceremony. In recent years, he has relocated his base to Yugawara, participating in local markets and events at the town’s art museum, and plans to launch wagashi classes starting in 2026.

His petite white-azuki dorayaki, “Kama no Tsuki,” received an Award of Excellence and an Encouragement Prize at the 30th Kanagawa Prefecture Confectionery Exhibition. With gentle sweetness that highlights the ingredients and a graceful finish, it has earned a loyal following.