Lovingly roasted and ground into Kinako powder, the rich flavour of black soybeans combines with white chocolate in perfect harmony.
Orikasa farm in Makubetsu-cho, Tokachi district in Hokkaido, Japan, practices a unique organic farming method that eschews fertilizers, compost and pesticides, using exclusively green manure. Owner Masurao Orikasa-san hopes to restore safe and self-reliant agriculture practices in Hokkaido.
The farm cultivates a slow-growing Kurosengoku black soy bean, a varietal that was extinct in the 1970s until it was brought back by a group of enthusiasts. Prized for its high level of isoflavone and polyphenols, these soy beans are both nutritious and flavourful.
The Fossa chocolate manufactory in Singapore focuses on careful artisanal production in small batches and without additives to bring out the unique taste and nuances of each batch of cocoa.
Fossa works with farmers who dedicate their lives to the craft of cocoa farming and fermentation, and only buys high quality cocoa.
To ensure the longevity of their partnership and the continuous improvement of the farmers’ living and working conditions, they pay them above commodity prices. This allows the farmers to earn healthy wages that allow them to dedicate more time cultivating the flavour of cocoa, rather than focusing only on yield.
