Until then, it was mainly a wholesale business, but it set up a store next to the building in Mibu where the workshop is located, and started full-scale general sales. Kenji studied microorganisms at Kyoto University's graduate school and aspired to be a researcher, so when he joined the family business, he began converting the production of amanatto into data.

"When considering the ease of eating, I want to dry the amanatto properly. To do that, a certain level of sugar content is required. How long should I make it and at what temperature? For me, making amanatto is 'research'." . It has absorbed and evolved what its predecessor has accumulated, and has transformed into a confectionery that suits the present age.

“I want people from various countries to eat amanatto.When I participated in an event in Italy in 2018, I realized that in order to get people from other countries to eat amanatto, we need to let them know about the culture of amanatto itself. That is how I developed Amanatto, a cocoa bean that is known around the world.” [SHUKA] is the seed that Kenji sowed. It seems that the day when the buds are sprouting and the world will be able to eat them is near.