
Amanatto and Gelato Are Both Science: From the Lab to the Confectionery Workshop
The market for amanatto, Japan's traditional candied beans, has shrunk by 30% in ten years, and only four shops remain in Kyoto. I took over my family's 100-year-old business, and today I make gelato from beans to bring amanatto to the world. The temperature you simmer beans at, the formulation - push far enough and it is all science. The way of thinking I gained through research carried straight over into confectionery. This is a story of the twelve years since I left the lab.
Date and Time
4:00 p.m. – 5:00 p.m.
Location
Lecture room 7, Faculty of Law and Faculty of Economics Main Bldg.
Speaker

Mr. Takeshi Kondo
Torokuya, Ltd. (SHUKA) / CEO, 4th-generation owner
Completed the Master's Program in the Division of Applied Life Sciences, Graduate School of Agriculture
About KU Talks -Lectures by KyotoU Alumni-
Kyoto University alumni will return to their alma mater to give lectures. Please enjoy fascinating stories unique to KyotoU that you cannot usually hear!













