blog
What is fair-trade chocolate—from international Fairtrade certification, organically grown cacao, and popular brands (People Tree, Lotte, Meiji, etc.) to commercial procurement strategies in an era of soaring cacao prices, a specialty shop with 120 years in Kyoto confectionery raw materials sums it up from a business perspective.
A comprehensive guide to using okara. From simple home recipes for okara hamburger steak, salad, and cake to its nutritional value—healthy and rich in dietary fiber—and its transformation into an upcycled commercial ingredient, a specialist with 120 years in Kyoto confectionery raw materials brings a professional perspective.
What is food upcycling? A thorough explanation of an approach that combines food loss reduction with the creation of new value. From definitions and market size to 10 case studies at home and abroad and why companies pursue it, a specialist with 120 years in Kyoto confectionery raw materials brings a professional perspective.
What is high-cacao chocolate? From the definition of 70%-plus cacao content, components such as polyphenols and caffeine, health benefits, and how to eat it while dieting, to the perspective of commercial product development, a specialist with 120 years in Kyoto confectionery raw materials brings a professional perspective.
A professional look at how to make chocolate without cacao beans. We cover how to choose alternative ingredients such as carob, roasted soybean materials, and peas, recipe design, industry examples like Fuji Oil's "Anoza M," and labeling rules.
Carob is a naturally derived food ingredient made from the carob bean (locust bean), characterized by being caffeine-free with a naturally sweet flavor. This article explains what carob really is, its nutrition, how it differs from cacao, how to use the powder, where to buy it, and its potential as a substitute—all from a professional perspective.
A thorough comparison of alternative ingredients drawing attention amid rising cacao prices. From a confectionery manufacturer's perspective, we explain the characteristics of carob, roasted soybean materials, chicory, and carob, industry examples such as Fuji Oil's Anoza M, and the criteria for selection based on cost, flavor, and specifications.
A thorough explanation of the processing steps that turn cacao beans into chocolate. From a professional perspective, we cover each stage—fermentation, drying, roasting, grinding, conching, and tempering—and the differences between cacao nibs, cacao mass, and cocoa butter.
Cacao beans (family Malvaceae) and coffee beans (family Rubiaceae) are botanically entirely different plants. This article thoroughly compares the two from six angles—botanical classification, growing environment, roasting process, flavor, caffeine content, and origin—while also explaining the shared trait that roasting technique transforms the character of the raw material.
From a professional confectionery-industry perspective, we explain the characteristics and climatic conditions of the major cacao-producing regions (West Africa, Central and South America, Southeast Asia), the flavor of each variety, the structure of the concentration risk with 70% of world output in these regions, and the current state of domestic production.
A thorough explanation of the reasons behind the 2026 surge in cacao prices, based on five factors: climate change, dependence on West Africa, speculation, farmers leaving the trade, and expanding demand. A Kyoto confectionery raw materials specialist brings a professional perspective to price increases in the chocolate industry and trends in alternative ingredients and upcycling.
Founded in 1902 (Meiji 35), the soybean roastery of Kyoto's Minoyo. Skilled artisans roast domestic soybeans—cultivated with care starting from the soil—using a far-infrared roaster.
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