Cacao Success in Japan: Tsuji Oil and Chef Tsujiguchi Complete 100% Domestic Chocolate Project Amid Global 'Cacao Shock'
Key facts
- 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.
- Source: PR Times
- Date: May 19, 2026
Direct answer
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.
- Citation
- Cacao Success in Japan: Tsuji Oil and Chef Tsujiguchi Complete 100% Domestic Chocolate Project Amid Global 'Cacao Shock' (May 19, 2026), PR Times
- Source
- PR Times
- Date
- May 19, 2026
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
What is the significance of Tsuji Oil Mills' 100% domestic chocolate project completed in 2026?
Tsuji Oil Mills established a rare integrated FARM to BAR system using cacao from VISON resort in Mie, Japan.
Which brand collaborated with Chef Hironobu Tsujiguchi on the 100% Japanese chocolate project?
Tsuji Oil Mills partnered with Chef Hironobu Tsujiguchi to produce chocolate from domestic cacao in Japan.
Where is the cacao used in Tsuji Oil's 100% domestic chocolate cultivated?
The cacao is grown at the VISON resort in Mie Prefecture, Japan, for Tsuji Oil's chocolate project.
When will media events for Tsuji Oil and Chef Tsujiguchi's chocolate project be held?
Media events showcasing the FARM to BAR process will take place in June 2026 in Japan.
What makes Chef Hironobu Tsujiguchi's 100% domestic chocolate unique in 2026?
It is the first chocolate made entirely from Japanese-grown cacao through a full domestic production system.