04_ KANABO CHOCOLATE × Nakagawa Natural Farm (Yosano Town/Omiya Town)

6 days ago
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Introducing producers from Tango

Yosano Town and Omiya Town

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04_ KANABO CHOCOLATE × Nakagawa Natural Farm

SOIL TO BAR CHOCOLATE.

A new form of chocolate, inspired by the soil.

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"Cacao beans do not grow in Tango."

Based on that obvious fact,

Choosing to create chocolate products in this location is a deliberate decision.

This is Yusuke Yano from "KANABO CHOCOLATE".

At KANABO, we combine rice grown in Tango with carefully selected high-quality cacao beans.

Crunch chocolate and chocolate cereal

They make "chocolate born from rice farming."

Mr. Yano had honed his skills as a chef in Tokyo.

While encountering the sophisticated chocolates that abound in the city,

I was drawn to the material's "freedom to combine with any material in the world (high versatility)."

At the same time, Yano realized the potential of the food from his hometown, Tango.

When Yano thought about creating a product from his hometown of Tango, the first thing that came to mind was rice, which he himself has a deep affection for. He wondered if he could redefine the value of his local rice, which is often overlooked, by using cacao, an ingredient from a distant country, as a medium, and deliver it to the world in a new form. Combining Yano's perspective cultivated as a chef with his passion for rice, a chocolate was born as a product that "uses local rice and involves the rice cultivation process from start to finish."

"We could create a product using local rice, and be involved in the rice cultivation process from start to finish."

It was only after leaving that I realized how rich my hometown was.

We want to develop this product to the point where people say, "When you think of Tango, you think of KANABO."

With that resolve in mind, Yano's challenge to "cultivate" the charms of Tango from a new perspective began.

The maker of rice-based chocolate has turned his attention to the agricultural sector, which is a primary industry.

Let's create products together.

In order to explore the background of this new approach to manufacturing,

This time, we spoke with Nakagawa Natural Farm, the company that produces KANABO's rice.

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Trust that began with the intuition that it tasted good.

Seeking Tango rice that can compete with urban products.

Yano consulted with Hideo Nakagawa of "Nakagawa Natural Farm."

During his time as a chef, Yano encountered some incredibly delicious corn, and his search for the producer led him to Nakagawa, which is how their acquaintance began.

"I want to be involved from soil preparation onwards and create products using rice from Tango."

This project began when Mr. Nakagawa readily accepted Mr. Yano's offer.

"I still haven't forgotten the kindness I received from Mr. Nakagawa, who understood my ideas and helped me. I want to sell even more so that I can repay his kindness in the future."

"We also want to convey the appeal of Mr. Nakagawa's rice itself through KANABO," he said.

Yano explains:

(Left) Yusuke Yano of KANABO CHOCOLATE. (Right) Hideo Nakagawa of Nakagawa Natural Farm. Photographed at the farm.

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Nakagawa: Strong agriculture in ever-changing soil

Mr. Nakagawa's farming, in which Mr. Yano places his complete trust,

It's a continuous, relentless pursuit of excellence, never settling for the status quo.

The reason Nakagawa accepted Yano's invitation this time was,

Apparently, the keyword was "circulation."

The sincere story of being involved from the soil preparation stage will surely resonate with customers.

While Nakagawa was convinced of this, he didn't intend to leave it at just the wonderful background. The most important thing, after all, is that it tastes "overwhelmingly delicious" when you actually eat it.

No matter how sincere the process, if the taste itself isn't impressive, the product won't continue to be chosen. It is because of this belief that Nakagawa's approach to soil is endlessly ambitious, and it is also the reason why Yano places his complete trust in him, saying, "I need this person's help."

One of the reasons why Mr. Nakagawa decided to pursue natural farming was,

"We want to continue producing in a healthy manner within our reach, without being affected by imported resources or the current situation."

I had a strong desire for sustainability.

"From now on, we need to take soil preparation more seriously, otherwise we will have to deal with climate change."

I don't think I can handle it."

Having personally experienced the intense heat and climate change of recent years, Mr. Nakagawa continues to experiment and refine his methods. For example, he digs up the soil to a depth of 50 cm or more to allow the roots to spread deeply, so as not to be affected by the heat of the ground surface. He is striving to create a "strong agriculture" that can ensure stable harvests and is exploring sustainable systems that keep running costs down.

What Nakagawa aims for is "all-purpose soil" that allows both rice and vegetables to grow vigorously.

Seeking ingredients brimming with vitality, such as "cucumbers so fresh you don't even notice they've been cut (and of course, a good knife is also important)," they practice their own unique theories, including efficient nutrient production through double cropping.

While Nakagawa continues to learn and strive to master a scientific approach to soil preparation, including the perspective of chemical elements, he laughs and says, "Ultimately, what matters is your own experience and your intuition that 'good is good.'"

That sincere, yet lighthearted approach, imbued with absolute confidence in the taste, supports the rice that forms the core of the chocolate.

Mr. Nakagawa practices efficient nutrient production through double cropping in his fields. Apparently, some of the plots are dedicated to KANABO's rice.

When we visited, it was the height of springtime soil preparation. We were given some turnip leaves grown using natural methods before the fields were converted into rice paddies.

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Yano-san: Our commitment to bean-to-bar chocolate

Moving from the farm to the workshop, we were greeted by the strong aroma of roasted cocoa.

The star of the show here is the cocoa beans, sourced from a small farm in Vietnam.

Normally, cocoa beans imported in containers through trading companies take about three to four months to arrive. However, at KANABO, Mr. Yano utilizes a route he established through his acquaintances to source the beans directly, so they arrive in Tango in about two weeks.

The biggest difference is the quality of the cocoa aroma. To pair with Mr. Nakagawa's rice, Mr. Yano chose the "Trinitario" variety, which has a nutty richness and fruity acidity.

Yano uses his culinary skills to transform that unique, rich aroma into the finest possible chocolate. Apparently, the cacao beans vary depending on the season and the farm, so it's not the same every time.

Yano adjusts and averages it out each time based on his own judgment.

In an era where chocolate is no longer chosen solely on price,

Choosing the "Bean to Bar Chocolate" method.

It's not about setting outrageous ideals,

It's simply the result of sincerely pursuing the idea of "delicious."

Cacao nibs, the raw material for chocolate, are found inside the shell (cacao husk) of a cacao bean.

Using a machine called a melanger, the cocoa nibs are ground over a period of more than 24 hours.

Apparently, mixing oily cocoa nibs with sugar results in a smooth texture.

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Connecting with the soil, cultivating the future

KANABO's chocolate making is rooted in the rich natural cycle of Tango.

A symbolic example is the fate of the cocoa husks (bean shells) that are produced during the manufacturing process.

This year marks the third year of the initiative to return these materials to the soil of Mr. Nakagawa's rice paddies instead of discarding them.

"We're still in the trial-and-error stage, but I think this will be a great strength once it's perfected."

The two of them speak.

We create it together, starting from the soil. It's because we share that process that...

The rice that arrives is combined with cocoa to create a product that harmonizes with the inherent qualities of the rice.

Cacao husks, which are often discarded, are a nutrient-rich by-product. This project began with the desire to avoid letting them go to waste.

This is currently the core of KANABO CHOCOLATE's initiatives.

Nakagawa says, "I want the whole region to become more vibrant. Tourism is written with characters that mean 'to see the light,'"

If this place is thriving, I think more people will come to Tango, including Yosano Town.

Responding to Nakagawa's aspirations, Yano is also slowly beginning to move forward with his next project. He plans to utilize the rice fields that stretch out in front of the new workshop he will be setting up.

"I want to get more involved in farming myself and promote the use of surplus rice. More than anything, I want to create a place where visitors can enjoy tea while gazing at the rice fields. Ideally, it would be a place where local people can casually drop by."

The two of them are carefully crafting "chocolate born from rice farming."

If we can also participate in the healthy cycle that lies beyond through our sales activities...

I'm happy.