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Japanese Chocolate Culture, From Bean To Bar
Posted on February 14, 2019 By Max 8 Comments
Of all the chocolate destinations I've traveled to, Japan has continued to have the most complicated backstory. From pocky sticks and Meiji "THE Chocolate" bars to world-class chocolateries & craft chocolate makers, Japan's got a little something for everyone. But the development of all this chocolate infrastructure has been a slow process, constructed over the course of more than a century.
Japanese chocolate culture is in reality a compromise between western and eastern food traditions, as well as a tale of continued duality. The entire history and cultural ties of chocolate in Japan are complex, but everything comes back to the sweet taste of cocoa.
Bonbons from the oldest chocolaterie in Fukuoka, Japan.
The History of Japanese Chocolate
Mass Produced Chocolate In Japan
Japanese Chocolatiers
Culinary Cultural Exchange
Japanese Chocolate Flavors
Food & Holidays In Japan
Japanese Craft Chocolate
The Future Of Japanese Chocolate
Before you can understand Japanese chocolate culture, it's important to know that chocolate is a food made from the fermented, dried, peeled, roasted, and ground seeds of the Theobroma cacao tree. The cacao tree is said to have been first brought by the Spanish colonialists from its native Central America to Asia in the late 17th century. But cacao and chocolate weren't actually consumed on a wide scale in Japan until the 20th century.
This is because cacao is a tropical fruit, and grows pretty far from mainland Japan. The closest current cultivation is actually in Taiwan. Cacao wouldn't even be able to grow on Japan's southernmost islands.
Yet cacao did eventually make it to the Japanese market, in the form of chocolate bars. The first chocolate made in Japan goes back over a century to 1918, when Meiji Chocolate's founding company released their first chocolate bar. They were a sweets manufacturer, and back then "chocolate" was just another flavor of candy.
It didn't really develop its own category until much later on. Many say that chocolate didn't really take off in Japan until American soldiers began giving chocolates to local kids during WWII. But from the time the war ended to the time when the country began to open itself up to outside influence, chocolate sweets maintained popularity in Japan.
A post shared by Max Gandy | Chocolate Travel ? (@damecacao) on Jan 25, 2018 at 5:08am PST
There are a couple of levels to the earliest Japanese chocolates. A chocolate hierarchy, if you will. At the bottom are the convenience store chocolates, which range from chocolate-only bars to chocolate-coated and chocolate-flavored bars. Meiji still reins supreme in terms of market share, but Lotte, Morinaga, Ezaki Glico, and Fujiya are other Japanese chocolate manufacturers high up on the list. These companies produce sweets such as mushroom-shaped chocolates, pocky, and almond chocolate, all of which have high distribution within & outside of Japan.
On the other side of mass produced Japanese chocolate is what I like to call faux-fancy. These are brands which present themselves as high-end products, with nice packaging and kid-friendly flavors, but whose actual chocolates are bland and overly sweet. These companies have been around for decades, just like those of the convenience store brands, but have merely positioned themselves higher in the market.
Brands like Morozoff, Mary's, and Goncharoff are perfect examples of this. They sell chocolates which they call bonbons, but which have very small flavored centers and a light chocolate flavor. They're just not good. But thanks to quality marketing, they're extremely popular gifts in Japan, especially for young people. Since they've been around for so long, it's become common knowledge which chocolate belongs where in the hierarchy, dictating when & to whom it's appropriate to gift.
A $4.50USD box of Mary's chocolates.
Shaking up that longstanding chocolate hierarchy was a task started in the 1970's.
The Belgian company Godiva entered the Japanese chocolate market via Tokyo in 1972, but this was just the first step in creating a generation of European-trained Japanese chocolatiers. It was throughout the 1970's and 1980's, when Japanese people began to study abroad, that a real interest in finer chocolate began to brew. Japanese families began taking vacations to cities like Paris and Brussels, developing a taste for European flavors. Other major European chocolatiers didn't enter the Japanese market until the 2000's, but by then Japan had created its own famous chocolatiers and its own culinary schools.
But while Japan's interest in European culture certainly didn't start at culinary schools in Belgium and France, they did foster that interest. Europe helped create many influential Japanese chefs. Some of these budding chefs chose to specialize in pastry, and later in chocolate. After years of study and practice, some of them made names for themselves in Europe, while others brought their prowess back to Japan.
Thus began the career of many of Japan's celebrity chocolatiers.
Each of them became famous because they had brought a new type of chocolate back home. Unlike the mass produced bars and boxes sold in most supermarkets, this chocolate wasn't used as a component or a supporter of the main flavor. Chocolate was the main attraction, and while it was still on the sweet side, it was a unique indulgence that people were willing to pay for.
Chocolatiers like Koji Tsuchiya, Shigeo Hirai, and Shunsuke Saegusa were making names for themselves in Paris and Brussels, and bringing that classic French pastry back to Japan. People were interested, and Europe didn't escape from this cultural exchange unscathed, either.
Pastried from Parisian chocolatier Les Trois Chocolat in Fukuoka, Japan.
While the European-trained Japanese chocolatiers brought all of the classic flavors and techniques back to Japan, they also brought typical East Asian flavors to Europe. Common flavors such as yuzu, red bean, and sesame are classics in Japan, but relatively new additions to the European chocolate palate. In Japan, imported chocolates were seen as higher-class, and a nicer gift or treat. But over time, instead of importing chocolates they were importing chocolatiers, and these chocolate masters were blending classic European flavors with local fruits and spices.
Japanese interpretations of French classics were such a big hit, in fact, that larger European chocolate brands began to take notice. In the 1990's companies like La Maison Du Chocolat began opening their first locations in Tokyo. As the biggest city in the world, Tokyo has always been the epicenter of trends in modern Japan. By the 2000's, other chocolate shops began opening outlets in Tokyo and Osaka and Kyoto and Fukuoka, growing even more popular as Japanese tourism increased.
Also Read Metro Manila Chocolate & Where To Find It
French, Belgian, and Swiss chocolatiers were the first to enter the Japanese market, solidifying the reputation for European chocolate imports. French company Ladurée is among those who've made the biggest splashes, along with Jean Paul Hévin, Pierre Marcolini, and Wittamer. All of these brands now have strong followings throughout Japan, with people willing to travel to a specific shop to get what they want, even posing for pictures with visiting chocolatiers.
Wittamer Chocolates from a department store in central Japan.
American influence upon Japanese chocolate culture didn't end with soldiers in WWII, either. The American chocolate snack Kit Kats were introduced to Japan in the early 1970's, and only continued to grow in influence from there. While upscale European pastries and chocolates dominated the luxury market, uniquely-flavored kit kats were taking over the mass market, most recently with the ruby chocolate version.
The same creative flair the Japanese were bringing to the European pastry scene was being brought to confections like kit kats. Starting with the launch of the first flavored bars in 2004, Japanese kit kats took on a life of their own, even outselling Mieji chocolate for the top spot in recent years. Japan's culinary tradition doesn't include lots of sweets, so many more native fruits and savory flavors were brought to the flavor palate, creating very Japanese flavors. Currently, some of the most popular kit kats are the sweet potato, green tea, and sake varieties.
But it's not just the unique combinations of savory and sweet that make Japanese chocolatiers and pastry chefs so notable. It's the willingness to try new techniques (once they've mastered the classics). They love adding new products to their line-up, especially if they can be the first ones to get it. The Japanese chocolate scene, in turn, has become this complicated mix of classic European, traditional Japanese, and modern American styles.
A very nice box of fruit-flavored kitkats bought in Osaka, Japan.
But why are Japanese people buying so much chocolate in the first place?
Well, much of this interest in higher quality chocolate stems from the Japanese traditions of bringing gifts back from trips abroad, and bringing extravagant gifts to holiday celebrations. These gifts are supposed to be useful in some way, so many people choose to bring a consumable present of food. This is what has resulted in Japan's famously expensive fruit, among other high-class gift baskets (easily available in department stores).
Because fruit has become such a prized food, now available even out of season, Japan's native fruits are a common flavor for chocolates. Kit kats even come in flavors which represent the terroir, the "flavor of a place," and can only be purchased in that region of Japan. This exclusivity and prizing of regional flavors has caused kit kats' profile to rise alongside that of other Japanese chocolates, like Royce and Tao.
Over the years, the western holiday of Valentine's Day has also made its way to Japan (& South Korea), but the twist on the celebration is that women are supposed to give men chocolate. Men are supposed to reciprocate by giving white chocolate on White Day, celebrated a month later on March 14th. But women aren't just expected to give chocolate to significant others, but to every man to whom they want to show respect.
This chocolate is known as giri-choko (義理チョコ), or "obligation chocolate." It's great for bumping up chocolate sales in Japan, but it puts a lot of pressure on Japanese women, both socially and financially. It doesn't help that Japanese chocolates only seem to be getting more & more expensive.
Japanese craft chocolate is a small fraction of that expensive chocolate, but it's also some of the most expensive chocolate in Japan as a whole.
Even the imported craft chocolate bars are usually less expensive. This could be a contributing factor as to why Japanese chocolate consumers continue to nurture an interest in international chocolates. But this interest could also be stunting the young industry's growth. Japanese craft chocolate is only about half a decade old, as both a community and a specialty sector of the chocolate industry.
It's largely agreed that Japanese craft chocolate didn't really start taking off until 2014, when Minimal Chocolate opened in Tokyo. The scene grew very quickly after that, spreading outwards from Tokyo just like chocolatier culture did. Green Bean to Bar, another Tokyo-based maker, now has a shop in Fukuoka, the southern Japanese province where Cacaoken opened in 2014.
The Cacaoken chocolate factory, located one hour outside of Fukuoka City.
Cacaoken was one of the first makers to start a chocolate factory outside Tokyo, while American maker Dandelion Chocolate was one of the first international craft chocolate makers to enter the Japanese chocolate market. Dandelion spread faster than its namesake, opening four shops within just 2 years (2016-2018). As of this year, 2019, Tokyo continues to be the trendsetter in Japanese chocolate, with over a dozen bean to bar chocolate makers in Tokyo alone. But both European and American approaches to handling chocolate have had a huge influence upon the Japanese chocolate scene.
There's a distinct duality of inspirations and approaches to chocolate making in Tokyo. There are the American-inspired makers who generally make chocolate using just cacao & sugar, and rely upon the chocolate as the main attraction. But then there are the European-inspired makers whose cafes were there long before their chocolate making machinery. These French-heavy patisseries usually draw in consumers with their pastries and bonbons, and have bean to bar chocolate as just another one of the offerings on their menu. Their approach to chocolate making is more as if it were one of many products rather than the main focus.
Neither style is better than the other, but they're certainly distinct.
A post shared by Max Gandy | Chocolate Travel ? (@damecacao) on Sep 23, 2018 at 7:17am PDT
Just like the Americans and Europeans, the Japanese will never give up their mass-produced chocolates. Those convenience-store sweets are more than just snacks; they're memories. But if we want to make sure that the Japanese chocolate industry has a bright future, it's important to make sure that craft chocolate leaves an impression. There's a huge opportunity in the specialty sector to give consumers a high-quality food for savoring and gifting. Because unlike the truffles of most chocolatiers, craft chocolate has context.
What makes craft chocolate special is the stories it brings with it.
Also Read Hawaiian Chocolate: Big Island Cacao Farm Tours & Chocolate Shops
People love to know the origins of their foods, and fine chocolate is full of them (there's Ecuador, Cuba, Vietnam…). But, there's a cultural and economic barrier to contend with. Japanese websites are some of the worst I've ever seen, and they rarely have English translations or even any contact information. Online shopping still isn't common in Japan, so most makers have to open up a retail shop or shuffle around to chocolate shows and communicate the stories themselves. In a one-person operation, sometimes this simply isn't possible.
Just one shot of a jam-packed chocolate festival in Osaka, Japan.
But if social media and building a community can bring together the American craft chocolate scene, then I see no reason why it couldn't do the same in Japan. The main problem I've seen over the course of my 4 trips is this cultural aversion to customers taking photos of & in stores. I've been told it's out of fear of people stealing ideas, but in a world where everyone else is on social media, I think that ship sailed over a decade ago.
In a country with so many chocolate makers opening up shop outside of the big cities, improved communication would do wonders for building up a network to support and inspire each other. And when it happens, we'll all get better chocolate because of it. So now it's just a matter of convincing a whole chocolate culture to change its norms. Simple, right?
Have you ever been to Japan? What did you notice about their chocolate scene?
Filed Under: Chocolate Adventures, Food, Travel Tagged With: Asia, Chocolate Writing, Fukuoka, Japan, Kobe, Kyoto, Osaka, Tokyo
Max is a chocolate aficionado & native Washingtonian who enjoys learning languages, dancing, wine on the beach, and finding unique uses for cacao. She revels in feeling familiar in the widely unknown. At the moment you'll find her traveling around the world in pursuit of chocolate stories.
Follow her on Instagram @damecacao
H Ozy says
What about Royce' Chocolate ?
Is Royce the first thing that comes to mind when you think of Japanese chocolate? I'm genuinely curious, because I think of kit kats!
Royce, in terms of flavor, is smooth & sweet with clear flavors. They taste just fine, and they're affordable for the general public and so have become very popular. But in terms of quality of the cacao they source (& other ingredients), I guarantee that it's the same cacao as the mass market uses, and therefore doing nothing to support farming communities abroad. They use "bitter" to describe a chocolate whose first ingredient is sugar, after all! They may be a chocolate maker, but I'm not personally a huge fan. In terms of spreading a good reputation for Japanese chocolate, they've done a good job, but in my opinion that's about as far as their place in history goes; a mere footnote.
Hi, Max:
I must say, I'm very impressed with your piece on Japanese chocolate. I'm a historian writing my thesis on Japanese food history (which is how I came upon your website), and I was wondering if you had any scholarly articles regarding Japanese chocolate, or could point me to where you found your information for this piece.
Thank you so much for your kind words! Unfortunately, as far as articles in English, there's few and far between— most of my research has been done in the form of 4 trips to Japan over the last two years. I've linked to articles which mention any specific statistics, but if there were any specific pieces of information on which you wanted more elaboration, feel free to send me an email at max( @ )damecacao.com. Make sure there are no links or attachments, either, so that it doesn't go to my spam folder!
-Max
Fritz says
Hello Max,
What an interesting facts! I LOVE chocolate. So I am wondering, since Japan start it cocoa products in bars, what about chocolate drink? Any Japan history on chocolate drink? Currently I am writing my business proposal on chocolate drink in Japan and it would be appreciated if you can help. And I find none on chocolate drink history in Japan. Please.
Thanks, Fritz! I remember reading in passing that the very first cacao to arrive in Japan came from the Europeans back when they were still primarily drinking it, but I can't recall where, unfortunately. Drinking chocolate seems relatively popular in Japan, though not nearly as much as coffee or even tea, so it MAY have a chance of breaking into the market successfully. But again, I don't know much about the history of chocolate drinks in Japan. I hope you do eventually find the specific info you're looking for, though!
The Monthly Newsletter
Meet Dame Cacao
I'm Max, and I'm unabashedly in love with food. Hi, Max. A chocolate aficionado from the USA, I'm passionate about helping you find & eat better chocolate, on the road or at home! I recognize chocolate bars like most people recognize Kardashians. Currently traveling Southeast Asia.
Dame Cacao is a participant in the Amazon Services LLC Associates Program [among other similar programs], an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com [& other sites we love]. Any commission earned from these links goes towards keeping this site online.
© 2020 Max Gandy

redpajama_set_name: RedPajamaCommonCrawl


Ben Ebbrell, an internet cooking star, hit author and former UCB student, has bigged up the benefits of reading whilst sharing his favourite page turners for World Book Day.
The 30-year-old, who founded whacky YouTube channel SORTEDfood with a group of mates and now has 1.8 million subscribers, said reading food-focused books was a passion.
"Cookbooks are one thing, very functional, but I also love reading food-related books that may have recipes in them, but are primarily to be enjoyed cover to cover," said Ben, who actively supports budding chefs, judging the 2018 UCB Young Chef of the Year alongside Michelin-starred chef Glyn Purnell and appearing as a guest speaker at UCB open days.
"Understanding where our food comes from, how we interact with it and how it's shaped us is a fascinating journey, and reading up on this in the engaging way that authors write rather than just using Wikipedia page references - which I also strongly believe have their place - draws you into the story-telling and you absorb and remember so much more of it.
"It might not be relevant now or immediately, but it helps shapes your own thoughts and opinions on food, cooking and similar convos in the months and years that follow.
Ben's food for thought follows the release of SORTEDfood's Desserts in Duvets cookbook, which, quite uniquely, was self-published thanks to a crowdfunding effort on Kickstarter. The book surpassed its £20,000 goal just four days into the month-long campaign and finally received a whopping £40,845, with the names of those pledging £5 or more listed in the club member's section at the back of the book.
"Desserts in Duvets was funded, shaped and created with and for our online community," said Ben, who was listed 4th as part of SORTEDfood in The Guardian's '30 Under 30: The Top Young People in Digital Media' in 2014.
SORTEDfood's first forays into writing and self-publishing cookbooks were A Recipe for Student Survival and A Rookies Guide to Crackin' Cooking, available in the UCB libraries.


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McDonald's manager to receive $110,000 for helping catch Tampa serial killer
Posted 9:36 pm, December 1, 2017, by CNN Wire
TAMPA, Fl. – A McDonald's manager who gave police a loaded gun that led to the arrest of a suspect in a series of killings in Tampa will receive a $110,000 reward.
Delonda Walker's tip led to Tuesday's arrest of a man who police said killed four seemingly unconnected people in October and November in the city's Seminole Heights neighborhood. The killings terrified residents, and police swarmed the area for weeks amid an intense search for the killer.
Police and victims' families have praised Walker, the manager of a McDonald's in Tampa's Ybor City neighborhood, but there were questions over what the size of her reward would be.
But those questions were put to rest Friday.
Walker has already received about half of the $110,000 reward, according to Christina Barker, an assistant to Tampa Mayor Bob Buckhorn.
Police said Howell Donaldson III, an employee at the same McDonald's, had put a firearm in a food bag and gave it to Walker for safekeeping on Tuesday. At about 2:40 p.m., Walker gave the firearm to a police officer in the fast-food restaurant, who then called for backup and detained Donaldson.
She also told police that Donaldson had expressed his intention to leave the state, according to a criminal affidavit.
That firearm was used in all four of the fatal shootings in Seminole Heights, according to the criminal affidavit. Donaldson admitted that the gun belonged to him, leading to his arrest, the affidavit said.
Donaldson is accused of killing Anthony Naiboa, Monica Hoffa, Benjamin Mitchell and Ronald Felton. He faces four counts of first-degree murder.
Tampa Police Chief Brian Dugan said the gun was a big break in the case that led to the arrest.
"We've had other guns, but we knew this was the one," he said Wednesday.
Dugan added that the employee who came forward did the right thing.
"The person who called us — I cannot thank them enough for standing up and doing the right thing and saying, 'This doesn't seem right, why does this person have a gun in a bag?' "
'She's a hero to all of us'
In a statement to CNN affiliate WFTS, Walker said she was "overwhelmed and surprised" by the events leading to Donaldson's arrest.
"At this time, I am speaking exclusively with police and am appreciative that they were nearby and quickly acted upon the information I discovered and shared with the police officer," she said. "I am also appreciative of the outpouring of support from the community. My thoughts are focused on the victims and their families and out of respect for them and the active investigation, please direct inquiries to the Tampa Police Department."
Monica Hoffa's family told WFTS that Walker was a hero for helping solve the case.
"She took all of that worry that was out there away, and she made us all whole again," said Kenny Hoffa, Monica's father.
"She's a hero to all of us and our family. She's part of our family now."
A number of groups had offered rewards for anyone who provided tips that led to the suspect's arrest.
The $110,000 reward comes from several of these organizations, including $50,000 from the FBI, $20,000 from the Bureau of Alcohol, Tobacco, Firearms and Explosives and $10,000 from the Florida Department of Law Enforcement.
Crime Stoppers of Tampa Bay initially said Walker was not eligible to receive its $5,000 reward money because she did not actually call the tip line, although the group later put out a statement saying the money would be paid out, according to WFTS.
However, local businessman Richard Gonzmart personally delivered a $9,000 check to her Thursday, making good on his promise to contribute to the reward.
Filed in: National & World, News
Crime National & World News
McDonald's worker says woman attacked him with stun gun over drive-thru wait
Man found dead outside east side home just 1 week after body of woman discovered nearby
Shooting leaves 2 dead outside club
Alabama police capture suspect who allegedly killed 1 officer, wounded 2 more
70-year-old Indy man identified after being found dead inside his Irvington home
Federal agents arrest man suspected in '90s California rape cases
Police use DNA evidence to solve slaying of Indiana State student from 1972
Man arrested after allegedly raping 4-year-old inside Oklahoma McDonald's
Family still hopeful after police release new evidence in Delphi murders
New tool could put power back in survivors' hands as thousands of sexual assault kits sit untested
Moms of homicide victims ask other moms to step up: 'The mothers know who they are'
City officials angered, frustrated after rash of child killings in St. Louis


Thank you. Whatever the result of tomorrow's referendum, the last months have been really tough on EU citizens who, like me, decided to settle in the UK long ago and have found our legitimacy as members of this society under question, and under fire, and without any say in the matter. This has been difficult, but my many friends who have come out as staunch supporters of the role people like me play in this country have made it so much easier. I still believe, in spite of this dreadful referendum campaign, that the UK is one of the most open, tolerant, and advanced countries in the world. Whatever happens tomorrow, I do not regret the choices I've made: to raise my child as a Briton with dual nationality; to become a member and advocate of the UK scientific and academic community; or to let the love for this wonderful country seep in until it became part of who I am. But without my friends I wouldn't be in such a good place. THANK YOU.
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Added in small quantities to polyester resins to speed up cure times. Can also be applied directly to wood prior to applying resin to improve bonding. This is a 1.0% solution of cobalt soap dissolved in styrene. Recommended addition levels are between 0.5% and 2.0%.


July 5 - AirCargoGroup (ACG) has become a vendor sponsor of the Global Project Logistics Network (GPLN).
ACG is an association of neutral airfreight wholesalers. ACG operates on a global basis and allows for freight forwarders to access special consolidated freight rates and block space agreements.
GPLN is a non-exclusive project logistics network specialising in international project movements and specialised lifts.


There are 145 tourist attractions found in Toronto, ON. This is 8% of all tourist attractions listed in Ontario. The major types of tourist attractions listed here are museums and landmarks. Then there is also nature attractions listed in Toronto. You may find a list of all categories of Toronto attractions on this page. Click on a category to find all attractions of Toronto of that type.
With a population of more than 2.4 million, the provincial capital of Toronto is considered to be the most populous city in Canada. It is a global city that has become the center of finance and business and arts and culture. Aside from that, Toronto is also well known for its music and theater industries and is home to major national broadcast networks and media outlets in the country.
The city of Toronto attracts millions of local and international visitors annually. Among its most visited destinations are the Royal Ontario Museum, Toronto Zoo, Art Gallery of Ontario, Gardiner Museum, Toronto Island Park, Ripley's Aquarium of Canada, Toronto Public Library, Distillery Historic District, Casa Loma, Edwards Gardens and several others. It also hosts the Canadian National Exhibition which draws in around 1.25 million participants every year. The Eaton Center, the most popular of all attractions, takes in more than 52 million visitors annually.
Find tourist attractions in Toronto and nearby locations using the following map.
Visit the top tourist attractions in Toronto. Click on a tourist attraction bellow to find the detailed information.
All tourist places and attractions in Toronto are grouped in the following categories. Click on a category bellow to find all the attractions of that type.
The following articles will provide you with interesting information, useful tips and insights about tourist attractions in Toronto.
We have listed tourist places of Toronto in the following categories. Please click on one of them to find all Toronto attractions of that type.
Is there an interesting tourist attraction missing in Toronto? Please spare a minute to inform us the details of this attraction.


During next 19, 20, 21 & 22, June 2007, will take place the II Jornadas Internacionales de Innovación Educativa de la Escuela Politécnica Superior de Zamora [II International Conference on Educational Innovation at the Engineering School of Zamora, Spain].
On Wednesday 20th morning I'll be presenting my paper Capacitación digital en la UOC: la alfabetización tecnológica vs. la competencia informacional y funcional [Digital capacity building at UOC: technological literacy vs. informational and functional literacy].
The same day, during the afternoon, my colleague Teresa Sancho will also be presenting a paper of hers about teaching Maths and Physics in Engineering degrees.
Here follows the abstract to my communication. The full text can be downloaded in Spanish and Catalan only.
If the goal of competences training in the new European Higher Education Area (EHEA) is adapting to new times, it is evident that a correct digital literacy is an essential basis to work in the informational society. There is, nevertheless, a sort of bias in the definition of the term "digital literacy", a bias that tends to shift towards the most technological side of the concept. Notwithstanding, beyond the knowledge of technology, there is a new world to discover concerning its use, what it is usually called informational literacy – the efficient and effective use of Information and Communication Technologies – and that, along with technology, requires a functional digital capacitation in the use of ICTs.
Peña-López, I. (2007) "II Conference on educational innovation: digital literacy" In ICTlogy, #45, June 2007. Barcelona: ICTlogy.


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Q: Building a cross compile of binutils on OS X Yosemite I'm trying to build binutils for generating MIPS code on Mac OS X.
I found this site (http://www.theairportwiki.com/index.php/Building_a_cross_compile_of_GCC_for_MIPS_on_OS_X) from How to build GCC 4.8.x on Mac OS X host for MIPS target, and followed the instructions.
I install the gcc-4.8 from brew, and installed source code of binutils and gcc. This is the compilation option setup.
$ export CC=/usr/local/bin/gcc-4.8
$ export CXX=/usr/local/bin/g++-4.8
$ export CPP=/usr/local/bin/cpp-4.8
$ export LD=/usr/local/bin/gcc-4.8
$ export PREFIX=/opt/cross/gcc-mips
$ export CFLAGS=-Wno-error=deprecated-declarations

Then I configure, and make the bintuils.
The issue is that after building static libraries I have an error message that archive is not built for x86_64, and then I have a bunch of undefined symbol error.
ignoring file ./../intl/libintl.a, file was built for archive which is not the architecture being linked (x86_64): ./../intl/libintl.a

Undefined symbols for architecture x86_64:
  "__bfd_abort", referenced from:
      _fix_new_internal in write.o
      _size_seg in write.o

Googling to find that I need to setup AR (archive) variable also from https://github.com/tpoechtrager/osxcross/issues/11. I added export AR=/usr/local/bin/gcc-ar-4.8, but I have another error message because gcc-ar-4.8 doesn't work.
/usr/local/bin/gcc-ar-4.8
/usr/local/bin/gcc-ar-4.8: Cannot find plugin 'liblto_plugin.so'

Googling again to find that gcc-ar doesn't work with Mac OS X (https://gcc.gnu.org/bugzilla/show_bug.cgi?id=56893).
gcc-ar is for use with newer GNU binutils only as that is the only ar which supports plugins.
Apple's ar does not support plugins (though it could be made to; it will be a different plugin interface than the GNU BFD
plugin interface which GCC supports right now).

I just created a dumb 'liblto_plugin.so' file in /usr/local/Cellar/gcc48/4.8.4/libexec/gcc/x86_64-apple-darwin14.3.0/4.8.4 directory to suppress the error message, but in this case it looks like that /usr/ar is invoked when I use /usr/bin/gcc-ar-4.8 to get the same architecture and undefined symbols error.
How to solve these issues? How to build cross compiler tools (gcc and binutils) on Mac OS X?

A: The static library generator for Mac OS X is not ar, but libtool -static. There is another SO post about this - Static library link issue with Mac OS X: symbol(s) not found for architecture x86_64.
The binutils has multiple libraries that are linked statically. So I replaced all the ar rc command with libtool -static -o to get the static libraries that do not cause errors.
In doing so, I had to make two modifications also.

*

*Some library generate libtool script to conflict the Mac OS X's libtool, I had to rename the script.

*Some object files do not contain symbols, I had to remove the objects.

Then I could get the binaries without any issue.

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