Takeshi Kondo, a fourth-generation craftsman who studied fat at Kyoto University graduate school and has a unique background as a craftsman, has taken on the challenge of making gelato (ice cream), a confectionery loved around the world, using seeds. . Learned the formulation theory of authentic Italian gelato and established a unique gelato recipe that uses only "seeds" instead of the commonly used animal ingredients such as milk. Using syrup, a by-product of making amanatto, they also succeeded in upcycling 20% of the entire formulation.

The gelato base uses soy milk from a long-established tofu store in Kyoto [Hattori Tofu]. For the beans, the skin is used without cutting the broth as much as possible. There are 6 types of gelato. When you put it in your mouth, you can feel the individuality of each “seed”, such as the taste, aroma, and texture.

The eat-in space reproduces the scenery seen when the seeds planted in the soil sprout. Let's enjoy it while simulating the "feelings of seeds" in a comfortable space with natural light.

Gelato sets are now on sale at SHUKA's official online shop.