Japanese full-fledged candy craftsmen normally had to make starch syrup in two eighteen liter drums and sell them, and if they were not able to bear such heavy workloads they refined the skill of shaping candies and earned money.
日本では飴職人は一人前とされる基準として、一日に一斗缶二缶分の水飴を加工して売り物にしなければならず、その重労働ができなくなると、飴を造形する技術を磨き、売り上げを稼いだといわれている。