Japan’s confectionery world may be centuries late in regards to using cocoa, but they sure are keeping up and doing very well at it. “Japanese chocolate” may still come off as strange, but cocoa is definitely a rising star in Japan. The once foreign flavor is now starting to become a staple.

Japanese chocolatiers and pastry chefs were the star guests at the 17th Salon du Chocolat which was held in Paris. One of them, Susumu Koyama, even won as the "Best Foreign Chocolatier". Japan was able to outshine other renowned chocolate-making nations such as Belgium and Switzerland. Susumu was born to a family of pastry chefs and claims to be relying on “instinct” and “nature” in practicing his passion.

Since chocolate made from the cocoa bean has reached the Land of the Rising Sun 250 years later than the West, almost all of Japan’s famous and well-loved pastries have zero chocolate content. But today, the number of Japanese chocolatiers is on the rise, and Susumu says he is doing his part to heighten the interest of his fellowmen in chocolate even more.

Susumu produces chocolate exclusively in Japan at his 200-employee factory, which is also his store, called "esKoyama". He even set up a school in 2004 to have a new breed of chefs "trained in Japan", while making sure they are still adopting the French tradition.

Even Japan's remarkable confectionery house Toraya, one of the pioneers in making traditional Japanese sweets that has provided for the Imperial Royal family since the 16th century, has embraced the trend. They started selling their pastries in Paris 31 years ago. Now, they present the classic yokan, a thick jellied dessert with the native azuki, or red beans, and sweetened cocoa.

"The essence of creation is knowing how to combine new flavours," said a Toraya official.

Variety is indeed the spice of life. As much as you can, try to taste every food possible. You never know when you’ll find something that you might just add to the top of your favorites list. 🙂

• Author
• Recent Posts

Joanna Maligaya

Staff Writer/Content Developer at Chocolate University Online

Ever since she can remember, Joanna has always considered chocolate as the ultimate food for her soul. She believes in the saying, “9 out of 10 people love chocolate, and the 10th always lies.”

Latest posts by Joanna Maligaya (see all)

• Whipped Cream Chocolate Frosting Recipe - December 3, 2014
• Chocolate Hazelnut Cake Recipe - November 26, 2014
• Broiled Banana Chocolate Pudding Recipe - November 19, 2014