First Vanilla Success in Kochi

KOCHI, JAPAN – In a remarkable agricultural breakthrough, a farming couple in Kochi Prefecture has become the first in the region to successfully cultivate premium vanilla beans. Their inspiring journey — from pandemic-driven hardship to producing high-grade Japanese vanilla — is drawing attention from chefs, food manufacturers, and vanilla producers across Asia.

From Gloriosa to Vanilla: A Pivot Born from Crisis

Mrs. Sawada had been growing Gloriosa lilies — a Kochi specialty flower — for over 30 years. However, when the COVID-19 pandemic hit, the flower market collapsed. “The more we shipped, the more losses we incurred,” the couple recalls. Faced with this crisis, Mr. Akito Sawada began researching high-value alternative crops.

He discovered vanilla — one of the world’s most expensive spices — and noted its low domestic supply and rising global demand. With minimal local competition and promising economic potential, they took a bold step forward.

Learning to Grow Vanilla in Japan

The first seedlings were planted in August 2021, but early attempts failed due to lack of know-how. Seeking guidance, the Sawadas traveled to the Miyazaki Prefectural Agricultural Research Center, where they learned essential vanilla cultivation techniques.

It took 3.5 years for their vanilla plants to bloom. Since vanilla flowers open for only one day, hand-pollination with toothpicks was required — a delicate and labor-intensive process. In February 2025, they finally harvested their first crop.

From Harvest to Curing: Introducing Vanilla Processing Technology

To ensure high quality, the beans were processed using a Vanilla Curing Chamber 2.0, imported from Taiwan. This advanced machine automates the five key stages: killing, fermentation, curing, drying, and conditioning, completing the process in just two months.

Initially unsure about the aroma, the couple was relieved when top chefs praised the final product.

Professional Chefs Approve of Kochi Vanilla

Chef Sakamoto, who typically uses Madagascar vanilla, described the Kochi beans as "fragrant, elegant, and powerful." Local chef Yoshihiko Oka, known for using locally sourced ingredients, incorporated the beans into his new creations — including vanilla cheesecake and transparent potato chips. “The floral aroma is amazing. I see huge potential,” he said.

Future Plans: Scaling Up Japan-Grown Vanilla

Encouraged by positive feedback, the Sawadas are preparing for full-scale production in 2026. They aim to position Kochi-grown vanilla as a premium alternative to imports and expand into gourmet food markets across Japan.

“We still have room for improvement, but we’re determined to make Kochi vanilla a nationally recognized brand,” said Mr. Sawada.

📺 Watch the original story (RKC Kochi Broadcasting)