[Hanbei Fu] has continued to carry out the fuji business in Kyoto, adhering to the family motto of ``first serve, then profit'', which was established by the third generation owner, Sanjuro, to put the customer first. In the Meiji period, the 9th generation, Torajiro, added the family motto of ``fuki fashion,'' which emphasizes a spirit of challenge that suits the times, and from around this time, they also started making yuba at the request of temples. In the latter half of the Showa era, a teahouse [Hanbei] was set up in the back of the main store, and served "Mushiyoi", a dish of wheat gluten and yuba. The store is housed in a traditional Kyomachiya house, which was still rare at the time, and the 120-year-old Okudo-san and well still remain, giving it a charming atmosphere.

Currently, he devises cooking methods that use fu not only in Japanese cuisine, but also in various genres such as Western cuisine, Chinese cuisine, and sweets. He publishes recipe books and holds cooking classes, and proposes gluten dishes that suit modern eating habits. [Café Fufufuan] will open in April 2022, attracting customers with healthy lunches using wheat flour and yuba, as well as new-style sweets.