Since its founding with the goal of developing and improving the status of the industry, the company has worked hard to preserve the traditions of Kyoto pickles and pass them on to future generations, while also evolving to keep up with the times without changing their essence, based on its business management policy. In recent years, pickles have become less salty, and many are fermented foods, and there is growing recognition that they are healthy foods that also contribute to intestinal health. However, there are still many misconceptions that they are high in salt, so the company is focusing on promoting their "goodness." Another issue is the limited benefits from inbound tourism, and recently, in collaboration with Kyoto Prefecture, the pickle industry has been considering branding and export strategies for Kyoto pickles overseas. Furthermore, as part of its efforts to develop the next generation of leaders in the industry and to promote Kyoto pickles in the right way, the company collaborates with the Kyoto City Board of Education to hold nutrition education events at elementary schools several times a year.