Cacao Success in Japan: Tsuji Oil and Chef Tsujiguchi Complete 100% Domestic Chocolate Project Amid Global 'Cacao Shock'
Tsuji Oil Mills and renowned pastry chef Hironobu Tsujiguchi have successfully produced the first 100% domestic chocolate using cacao grown at the VISON resort in Mie, Japan. This 'FARM to BAR' project establishes a rare integrated domestic system from cultivation to manufacturing. Media events showcasing the process will be held in June 2026.
📋 Article Processing Timeline
- 📰 Published: May 19, 2026 at 20:00
- 🔍 Collected: May 19, 2026 at 11:31
- 🤖 AI Analyzed: May 28, 2026 at 17:08 (221h 36m after Collected)
## A Challenge in the VISON Cacao House
At the VISON resort in Taki, Mie Prefecture, Tsuji Oil Mills Co., Ltd. (headquartered in Matsusaka) has been researching and cultivating domestic cacao. This effort has culminated in the completion of a new chocolate creation by world-class pastry chef Hironobu Tsujiguchi, using 100% cacao grown at VISON. This project is a rare instance of a fully integrated production system—from cultivation to manufacturing—within Japan.
## Background: Addressing the Global 'Cacao Shock'
Currently, the world faces severe supply instability known as 'Cacao Shock' due to climate change and regional production risks. In response, Tsuji Oil Mills explored the potential of domestic cultivation. By applying expertise in climate control and fermentation from their food manufacturing business, they recreated a tropical environment (25-40°C, 70%+ humidity) within a greenhouse. Despite a low fruiting rate of only 1-3%, they have succeeded in achieving stable harvests.
## Tsuji Oil × Hironobu Tsujiguchi: The 'FARM to BAR' Model
The project operates under a collaborative framework covering the entire process:
- **Cultivation & Harvest**: Tsuji Oil (VISON Cacao House)
- **Fermentation & Drying**: Tsuji Oil (Matsusaka Factory)
- **Roasting & Chocolate Processing**: Supervised by Chef Hironobu Tsujiguchi (Saitama Lab)
Chef Tsujiguchi, who has extensive experience with overseas plantations, aims to maximize the unique characteristics of VISON-grown cacao to express Japan's distinct terroir in chocolate form.
## Media Opportunity Schedule
1. **Harvest & Fermentation Visit**
Date: Friday, June 5, 2026. Harvest at 10:00 (VISON), Fermentation at 14:00 (Tsuji Oil).
Media can film the harvesting of ripe pods and the critical fermentation process that defines the aroma and flavor.
2. **Roasting & Manufacturing Visit**
Date: Friday, June 19, 2026, 13:00 (Yoshikawa, Saitama).
Showcasing the precision roasting and manufacturing process supervised by Chef Tsujiguchi at his Saitama laboratory.
3. **Media Presentation & Product Reveal**
Date: Wednesday, June 24, 2026, 11:00 (Confiture H at VISON).
The event will include the project overview, product unveiling, appearance by Chef Tsujiguchi, and tasting opportunities.
At the VISON resort in Taki, Mie Prefecture, Tsuji Oil Mills Co., Ltd. (headquartered in Matsusaka) has been researching and cultivating domestic cacao. This effort has culminated in the completion of a new chocolate creation by world-class pastry chef Hironobu Tsujiguchi, using 100% cacao grown at VISON. This project is a rare instance of a fully integrated production system—from cultivation to manufacturing—within Japan.
## Background: Addressing the Global 'Cacao Shock'
Currently, the world faces severe supply instability known as 'Cacao Shock' due to climate change and regional production risks. In response, Tsuji Oil Mills explored the potential of domestic cultivation. By applying expertise in climate control and fermentation from their food manufacturing business, they recreated a tropical environment (25-40°C, 70%+ humidity) within a greenhouse. Despite a low fruiting rate of only 1-3%, they have succeeded in achieving stable harvests.
## Tsuji Oil × Hironobu Tsujiguchi: The 'FARM to BAR' Model
The project operates under a collaborative framework covering the entire process:
- **Cultivation & Harvest**: Tsuji Oil (VISON Cacao House)
- **Fermentation & Drying**: Tsuji Oil (Matsusaka Factory)
- **Roasting & Chocolate Processing**: Supervised by Chef Hironobu Tsujiguchi (Saitama Lab)
Chef Tsujiguchi, who has extensive experience with overseas plantations, aims to maximize the unique characteristics of VISON-grown cacao to express Japan's distinct terroir in chocolate form.
## Media Opportunity Schedule
1. **Harvest & Fermentation Visit**
Date: Friday, June 5, 2026. Harvest at 10:00 (VISON), Fermentation at 14:00 (Tsuji Oil).
Media can film the harvesting of ripe pods and the critical fermentation process that defines the aroma and flavor.
2. **Roasting & Manufacturing Visit**
Date: Friday, June 19, 2026, 13:00 (Yoshikawa, Saitama).
Showcasing the precision roasting and manufacturing process supervised by Chef Tsujiguchi at his Saitama laboratory.
3. **Media Presentation & Product Reveal**
Date: Wednesday, June 24, 2026, 11:00 (Confiture H at VISON).
The event will include the project overview, product unveiling, appearance by Chef Tsujiguchi, and tasting opportunities.
FAQ
VISONでのカカオ栽培はどのような環境で行われていますか？
食用油・調味料製造で培った知見を活かし、ハウス内で温度25〜40℃、湿度70％以上の熱帯環境を再現しています。
このプロジェクトが「FARM to BAR」と呼ばれる理由は何ですか？
辻製油による栽培・発酵から、辻口シェフによる焙煎・ショコラ製造まで、国内で全工程を一貫して行っているためです。
カカオ栽培における技術的な課題は何でしたか？
年間5,000〜10,000輪の花のうち実を結ぶのがわずか1〜3％という厳しい結実条件がありましたが、精密な環境管理により安定収穫に成功しました。
完成したショコラのお披露目はいつ行われますか？
2026年6月24日に三重県のVISON内「コンフィチュール アッシュ」にてメディア発表会が開催されます。
世界的な「カカオショック」とは何を指していますか？
気候変動や生産地リスクの高まりにより、カカオの供給不安や価格高騰が深刻化している現状を指します。