Cacao Success in Japan: Tsuji Oil and Chef Tsujiguchi Complete 100% Domestic Chocolate Project Amid Global 'Cacao Shock'

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.