There are many long-established shops in Kyoto that have been in business for more than 100 years. In order to continue operating, they must not only maintain their traditions but also continue to innovate to meet the needs of the times.
京都には100年以上続く老舗が数多くあります。老舗で居続けるためには、伝統を守るだけでなく時代のニーズに合わせた革新を続けなくてはなりません。
How about 老舗（しにせ）Shinise
(1) To protect and carry on the business of one's ancestors.
(2) A store that has continued to prosper from generation to generation. Also, the trust and patronage gained from customers.
老舗（しにせ）Shinise
①先祖代々の業を守りつぐこと。
②先祖代々から続いて繁昌している店。また、それによって得た顧客の信用・愛顧。
↓Definition of Shinise
http://www.asahi.com/special/kotoba/archive2015/danwa/2011060100011.html
The Japanese confectionery industry is undergoing a period of change.
It seems that the time has come for the Japanese confectionery industry to innovate. The reasons are changing user tastes due to the spread of Western confectionaries, and the fact that women are entering the workforce and no longer have the time to enjoy Japanese confectionaries.
In Japan, a large percentage of women prefer sweet foods, and wagashi are made to be eaten slowly.
One of my favorite things to do is to observe how new wagashi products change with the times.
和菓子業界は革新をしなくてはならない時期に来ているようです。洋菓子の普及による好みの変化、女性の社会進出によりゆっくり和菓子を楽しむ時間がなくなってきた事などが、その要因として考えられます。
日本では甘い物を好むのは女性の割合が多く、和菓子は時間をかけて楽しむように作られています。
和菓子の新商品が時代と共にどのように変化していくのか観察するのも私の楽しみの1つです。
Small yokan
Until a few years ago, yokans were only available in big sizes that we had to cut with a knife. Small sized yokans are convenient for handing out and easy to eat at work since there are no need to use a toothpicks and dishes.
羊羹は数年前までは包丁で切り分けるサイズの物しかありませんでした。小さいサイズの羊羹は配る時に便利ですし、楊枝やお皿を使わなくて良いので、仕事中でも気軽に食べられます。
Proposing a New Way to Eat
Whoever came up with the idea of eating sliced yokan on bread is brilliant!
In Nagoya, there is a kind of toast called Ogura Toast, which is topped with anko (red bean paste) and butter, but I never expected a Japanese confectioner would suggest it.
スライスした羊羹を食パンに乗せて食べる事を発想した人は素晴らしい！名古屋では小倉トーストというあんことバターを乗せたトーストの食べ方がありますが、和菓子屋がそれを提案するとは思いませんでした。
Insta-worthy
Originally, wagashi were beautiful, but recently they seem to be even more conscious of being Instagram-worthy. Ubatama used to be only brown, but now there are colorful products. It makes us want to try different flavors.
元々、和菓子は美しいのですが、最近更にインスタ映えを意識しているように思います。烏羽玉は茶色しかなかったのですが、カラフルな商品が出ていました。色んな味を試してみたくなります。
Collaboration with Western sweets
The number of items incorporating Western sweets has also increased. I wonder what Yokan with dried fruits tastes like. I am very curious.
洋とのコラボレーション
洋菓子の要素を取り入れた物も増えました。ドライフルーツと合わせた羊羹はどんな味がするんだろう。とても気になります。