【京都】甘納豆研究家
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We will introduce “Kyoto” through
We will introduce “Kyoto” through artists, craftsmen, traditional performing arts successors, chefs, etc. who are active in Kyoto.
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Amanatto specialty store "TOROKUYA" is located in Nakagyo Ward, Kyoto City.
The protagonist of this story is Takeshi Kondo, the 4th generation of the shop and a craftsman who claims to be an amanatto researcher.
Amanatto is a Japanese sweet made by pickling ingredients such as beans in sugar.
At TOROKUYA, we make amanatto not only from beans such as white flower beans, adzuki beans, and nightingale beans, but also from sweet potatoes and chestnuts.
KONDO uses a unique method that uses instruments such as sugar content meters and thermometers when making amanatto.
In fact, KONDO originally studied microorganisms at Kyoto University, and has the face of a researcher.
In addition to his wisdom and sense as a craftsman that has been passed down from generation to generation, his unique attempt to use scientific methods is the reason why he is a researcher of amanatto.
KONDO is also working hard to popularize amanatto.
In 2020, we are trying to spread amanatto to the world, and we are trying to make amanatto from cacao beans, which is the raw material of chocolate.
In this program, KONDO's thoughts on amanatto and the challenge of making new amanatto will be approached.
[INFORMATION]
TOROKUYA
http://torokuya.com/
https://www.mbs.jp/kyoto-chishin/
【sponser】
sunbridge
WELLER
WELLER homepage
https://liveweller.jp
WELLER Instagram
Instagram: live.weller
#Kyoto
#Craftsman
#Amanatto
If the subtitles in the video are difficult to see, please refer to the video below and change the subtitle settings.
■ About changing subtitle settings
How to make YouTube subtitles easier ...
Amanatto specialty store "TOROKUYA" is located in Nakagyo Ward, Kyoto City.
The protagonist of this story is Takeshi Kondo, the 4th generation of the shop and a craftsman who claims to be an amanatto researcher.
Amanatto is a Japanese sweet made by pickling ingredients such as beans in sugar.
At TOROKUYA, we make amanatto not only from beans such as white flower beans, adzuki beans, and nightingale beans, but also from sweet potatoes and chestnuts.
KONDO uses a unique method that uses instruments such as sugar content meters and thermometers when making amanatto.
In fact, KONDO originally studied microorganisms at Kyoto University, and has the face of a researcher.
In addition to his wisdom and sense as a craftsman that has been passed down from generation to generation, his unique attempt to use scientific methods is the reason why he is a researcher of amanatto.
KONDO is also working hard to popularize amanatto.
In 2020, we are trying to spread amanatto to the world, and we are trying to make amanatto from cacao beans, which is the raw material of chocolate.
In this program, KONDO's thoughts on amanatto and the challenge of making new amanatto will be approached.
[INFORMATION]
TOROKUYA
http://torokuya.com/
https://www.mbs.jp/kyoto-chishin/
【sponser】
sunbridge
WELLER
WELLER homepage
https://liveweller.jp
WELLER Instagram
Instagram: live.weller
#Kyoto
#Craftsman
#Amanatto
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در تاریخ 1402/03/06 منتشر شده
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