Japan Become a Vanilla-Producing Nation?

• 
• 
• 
• 

Vanilla beans — grown primarily in tropical regions, fermented and dried — are almost entirely imported in Japan. However, with global warming progressing, efforts to cultivate vanilla domestically in warmer regions such as Kyushu and Okinawa are gaining momentum.

Vanilla, traditionally grown in places like Madagascar, is priced at approximately ¥70,000 per kilogram. Natural disasters have recently driven prices higher, affecting global supply and even ice cream costs. In response, local patissiers and agricultural innovators in Japan are beginning to cultivate and process vanilla themselves. In Kyushu, commercial production is already underway.
📅 Vanilla Bean Harvest Season in Japan
Between December and February.
🔥 The Key Challenge — Curing:
The most difficult aspect of vanilla production is the curing process, which determines the final product’s quality. This involves removing 70% of the moisture through sun drying and heat treatment, a procedure that typically takes around three months.

Traditional Curing (Madagascar Method):
A highly labor-intensive process involving:

1. Harvesting immature pods
2. Blanching in hot water
3. Daily sun drying and nightly insulation
4. Repeating this process over 2–3 weeks
The pods transition from green to yellow to deep brown, eventually emitting the classic sweet vanilla aroma.