Case Study: Kyoto Fruit Daifuku KAJUAN (Fukushima Kamimachi Store)

What inspired you to open KAJUAN?

I originally trained as a French chef and was planning to continue my training in France. However, the pandemic made traveling abroad impossible. During that time, I studied business management. A CEO I had worked with offered me the opportunity to open a physical fruit daifuku shop. Since I am a native of Fukushima Prefecture, it felt like a natural fit to open a store in Kamimachi, Fukushima City, an area renowned for its abundant high-quality fruit.

Did you face any difficulties transitioning from French cuisine to Japanese confectionery?

To be honest, it was completely different. Before the launch, I realized just how difficult it truly was. I went through over 40 trials for the fruit daifuku. During that process, I utilized my background in French cuisine to add “secret ingredients” to the white bean paste (Shiro-an), and through extensive trial and error, I developed our current recipe.

Which fruits do you use the KA-700H for?

We primarily use it for kiwis and apples. We also utilize it for pears and persimmons when they are in season. Since kiwis are often firm when they arrive, we let them ripen until they are perfect for eating, judging them by touch before processing.

Why did you decide to implement the KA-700H?

When peeling by hand—take a kiwi, for example—it takes about 30 seconds even for a skilled staff member. With the KA-700H, one press of a button completes the peeling in just 3 seconds.
Another major appeal is the consistency of the finish regardless of the worker’s skill level. Because it peels so smoothly without leaving sharp edges on the fruit’s surface, we can produce round, beautiful fruit daifuku. Implementing the KA-700H has dramatically improved our production efficiency.

Comparison of peeled kiwi fruits.
Left: Peeled with KA-700H / Right: Hand-peeled

What is your “ideal” Fruit Daifuku?

The main star of fruit daifuku is, of course, the taste of the fruit itself. The mochi (Gyuhi) and white bean paste are designed to play a supporting role, so we keep the sweetness as subtle as possible. We have direct contracts with farmers across the country, and we aim to create fruit daifuku where the seasonal fruits from all over Japan take center stage.

What are your plans for future expansion?

(As of February 2022) We have opened 10 stores from Sendai in the north to Nagasaki in the south, and we aim to open our 30th store within this year.
When we opened the Nagasaki store, nearly 70 customers stood in line in the rain, with a wait time of over an hour. Seeing this, even the Mayor of Nagasaki contacted us and, to our delight, ordered 30 fruit daifuku. We still have lines every day, and products often sell out by 4:00 PM. We have never actually stayed open until our scheduled 7:00 PM closing time.
I want to continue sharing the best fruit daifuku with people all over the country. By implementing the KA-700H, we can improve productivity while delivering delicious fruit daifuku to everyone.