
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 & time
Sat. 11/21 16:00–17:00
- Fri. 11/20
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- Sat. 11/21
- 16:00-17:00
- Sun. 11/22
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- Mon. 11/23
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Main Campus Center Block
Faculty of Law and Faculty of Economics Main Bldg. 1F Lecture room 7Speaker

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!













