野生の酵母から焼き上げる！究極のパン作りを追求する３人の男たちに密着｜大阪〈阪神百貨店コラボブースOPEN記念〉

野生の酵母から焼き上げる！究極のパン作りを追求する３人の男たちに密着｜大阪〈阪神百貨店コラボブースOPEN記念〉

Hyogo, Japan Since 2018 , gnome Owner Takaaki Akaishi (39) Ingredients to be used today Heading out to buy foodstuffs “greengrocer .” (Director) What are you purchasing today? (Chef Akashi) Nagasaki fresh onions and Carrots for carrot cake and These are sweet potatoes.
It’s called Silk Sweet. (Chef Akashi) Here (at the grocery store) She’s a princess. (Grocery store) Thank you very much~ (Director) Do you always buy your vegetables at that grocery store? (Chef Akashi) Yes, I do.
I always buy them at the grocery store. I’m buying from the farmer. I have a sense of stability or security. And also because you keep the price low. We can offer our customers the lowest possible price.
There is also the reason that (Chef Akashi) We will start preparing now Start preparing bagels. That’s a full day of preparation. (Chef Akashi)It will be completed tomorrow Homemade raisin yeast Homemade koji yeast Rye yeast (Chef Akashi) In the campagne. (Director) Do you make your own yeast? (Chef Akashi) Yes, I do.
We have been using raisin yeast since the first day we opened. So you’ve been with us for about 6 years Koji yeast started last year.
and started to make So you’ve only been with us for a year or two. Making bagel dough (Chef Akashi) This is the “whole wheat seed Yudane. overnight
by letting it soak I’m wondering if this also has the effect of eliminating the edginess of whole wheat flour. Yeast (Chef Akashi) Bagels are made with trace amounts of yeast and (Chef Akashi) I use a blend of yeast and koji yeast. You use raw sugar. Slightly brown sugar.
It has a deep sweetness. Whole-grain Yudane Homemade koji yeast Koji, rice, hot water, and seeds from the day before. inherit inherit
You’re doing it. (Tastes like) sweet sake.
A gentle sweet umami taste and… Like sake
It has a mixed flavor with the smell of sake (to be added to bagel dough)
Black sesame seeds, golden sesame seeds, fried onions, garlic Bagel dough (plain) Bagel dough (everything) I put them back in water a day ago.
Organic raisins. This is the miso for the miso bagels. This is also made with rice malt from Miura Brewery.
miso made with rice malted rice. Miso bagel dough I added miso first.
（I thought about what I could use to soften it. I added cream cheese.
It went surprisingly well with it. Shape the bagel dough and let it ferment Chef Akashi checks the thermometer and hygrometer. Calculating in my head (I’m making it) How many degrees is the room temperature today, and then how many degrees is the powder, I generally decide the temperature of the water myself. I do it every day, so That’s a repetition of that. It’s a mixture of hot and cold water.
We mix this in. This is malt. Malt solution (Chef Akashi) This is still very flavorful French fermented butter (Chef Akashi) When I was in France There were many kinds of dairy products.
The quality was high. I really wanted to use it.
I’m trying my best to use it now. Fermented butter.
I’m going to beat it for folding in croissants. Pounding, at room temperature, lol. It’s hard in the summer Bread dough is made with
Grass-fed butter” from New Zealand is used (Chef Akashi) Now the croissants and bagels are done! Now we’re going to start preparing the hard stuff.
I’ve also started folding in the croissants and… （I’ll be home (tonight) around 9:00-9:30.
I feel like… Yudane Malt solution Craftsman Mr.Kuwahara “Bagel dough.” The bagel dough prepared the day before
It’s fermenting nicely. Miso bagel dough Homemade custard
Filled generously Making melon bread Making bean-jam buns Making “Curry Bread” using homemade curry bread crumbs Bread dough Making damande
Butter and maple syrup Maple sugar Almond powder with skin Almond powder Flour Bagel molding The “damande” from earlier is now wrapped in the bagel dough. Making miso bagels
Cream cheese Making whole wheat Yudane Whole-grain flour (Mr. Kuwahara) It’s called “Yudaane” or rather “Yu Gel”. It’s heated to about 60 degrees Celsius. Above 70 degrees Celsius, the enzymes will die.
Be careful (keep and heat) Making custard
“milk.” “Tamba eggs.” Salt Raw sugar Wheat flour Milk on heat (Mr.Kuwahara) Stir quickly until glossy. While adjusting the heat
Stir thoroughly. Bread dough Sesame butter Sweet potato “silk sweet” Carefully selected at the grocery store.
Sweet potatoes are used Making olives. Forming hard dough Making campagne making chocolate chips Curry bread Melon bread Getting ready to boil bagels Malt Bagel “Everything” Bagel “Plain” Bagel “miso Black sesame cream bun Anpan (Director) What kind of bread is this?
(Mr. Akashi) This is “compre It’s a whole wheat bread Just water, yeast, flour, salt, and…
(simple bread). I’m so happy that it’s finally becoming popular.
I’m so happy! Bread baking Staff came to work Sweet potato salt bread Mistress has arrived at work campagne Cranberry Fig. Towards the open time
Last spurt. 9:00 Open (Director) What kind of bread?
(Child) Anpan (Mother) What bread do you like best? (Child) Curry bread (Director) When do you eat this? (Child) Today! I’ll eat it all today! Quite a lot of interesting customers. It’s face-to-face sales.
It’s easier to have a conversation with customers. I think it’s easier to talk to the customers.　
I’ve had people come in to chat with me. It’s interesting, isn’t it? croissant Pain au chocolat Cinnamon roll making Focaccia Olive oil Sweet potato salt bread Olive bacon Cinnamon roll Focaccia For sandwiches
Making tartar sauce To the cream cheese
Add wine vinegar Shibazuke (Japanese pickled radish) New onion Eggs No mayonnaise is one of our specialties at Gnome! Tartar sauce Making egg sandwiches
“Salt.” Olive oil Only salt and olive oil are used for seasoning
Brings out the flavor of the egg with care. Butter Parsley “Tartar sandwich with shiso leaves and shibazuke pickles (Female guest) Good bye~ (Staff) Thank you (Director) What’s this?
(Chef Akashi) It’s a picture that the children (drew)! Our children draw a lot of pictures. My children’s handwriting has improved I’m looking at it thinking, “You’re getting better at drawing.” lol Making curry Curry spices are
The original formula. Onion sautee Wheat flour Yogurt Canned tomato Spices mentioned earlier Minced pork Butter (Stuff) Until almost all the water is gone. Making koji yeast Cooked rice Koji (malted rice) Raisin yeast stocking (Chef Akashi) I’m bored, let’s do a prototype lol We will make a prototype of the bread (Prototyping) This is actually the third time I’ve done it I couldn’t get the wife’s OK.
I’m on my third attempt. Salt Water (Chef Akashi) We are artisans.
(We think too much (about bread). (Compared to that) his wife is
She’s the one who can see the store. And the store in general.
I’m wondering if you’re the one who’s thinking about it. A good partner.
Both publicly and privately. Making peanut butter peanuts Butter Raw sugar Honey Salt Almond dice The day before, the butter was beaten and stretched.
Folded into croissant dough Making carrot cake I bought them at the grocery store.
I use a lot of carrots Raw sugar Olive oil nutmeg Nutmeg Cinnamon Almond powder Walnuts Raisins Dough is put into molds Carrot cake Shopping time Real food Egg sandwich Cream bun Curry bread Croissant Cranberry Bagel (miso) Complainois (Customer) I like the edges of the bread too So I like all of them lol You’re buying too much, aren’t you?
Do you want to see it? Like this! And now I’m going home and eating it for lunch. (All staff) Thank you very much! I also like the couple’s personalities. I hope you both are doing a great job.
Because I feel it While raising my children And yet…
I’m thinking of all kinds of bread. I do my best to buy bread lol He’s been watching me since the beginning. I’m sure you’re thinking about this more than you should. I feel like two people managed to turn it around at first Now we’ve got a lot of people helping us. I’ve been able to do it. (Photographer) What is the origin of gnome? (Chef Akashi) It is the name of the spirit of the earth I want to value the ingredients.
That’s the kind of baking I want to do. I’m looking for a name that goes with that. I came up with the name “gnome. (Photographer) There’s nothing ready-made at all. Well, it’s a lot of work. It’s the first thing I decided to do. I’m going to do my best for now.
I’m going to do my best. If it gets to the customer I think that’s good enough for me. I’ll do my best if my body can keep up. lol This shop, located in a back alley in Kobe, makes bread using techniques
passed down from the owner, who studied in France. Go to THE BAKE and buy bread
with the atmosphere that you can only feel eat a taste that can only be eaten in Kobe and that becomes a value and becomes a reason to go to Kobe again This is also the reason
I run this bakery We’ll be following “THE BAKE”, a bakery with bread and a space that can only be experienced here Kobe , Japan The shop is located down an alley off the main street Since 2019 , “THE BAKE” The manager and staff are already
at work THE BAKE owner
Kenta Sugiyama (35) Dividing the bread dough. Prepare to bake the buns for wholesale Beaten egg White sesame seeds The buns are done! Brioche dough buns Chef Sugiyama) We make hamburgers, but we use rice flour buns. instead of brioche Brioche-style bread preparation Use homemade sausage in our sausage brioche, which is one of our signature dishes Remove the air from the brioche
so that it doesn’t burst when it’s baked Gorgonzola cheese Butter Mixing the dough for the bread (mou, made with rice flour) The “mou” is a chewy dough
that is good for sandwiches Baguette dough “Mou” Shaping ciabatta Shaping bacon France Twist the dough with both hands and shape it. The sausage brioche is done. Sausage Brioche Brioche Bread “Traditional” Baguette
Mixing Flour After lightly mixing the dough,
let it rest (autolyse method) Chef Okuda) At this point,
I’ll raise the dough. Allowing the dough to rest for a while will improve its elasticity. Bake the ciabatta The ciabatta is done baking! Ciabatta Shaping the white bread Baking the sweet breads Beaten egg The cinnamon rolls
are done baking The dough for the dried fruit campagne
is divided Chef Sugiyama) Using the
dough for campagne “Dried fruit” and ”Cranberries” “Raisins“ and ‘Walnuts” and ’Fig” are also added. Preparing to bake the Croissant
“Beaten egg” Croissant Prepare the “Traditional” bucket for baking. The baker is making incisions
with a knife. Ms.Tao, a young new craftsman, has arrived at work. Ms.Tao, a young new craftsman, starts his day
by cleaning the shop. The baguette “Traditional” is baked. The baguette “Traditional” Shaping the dough for baguette “Mou” Shaping the dough for the “Dried fruit campagne” Baking the dried fruit pain campagne. Preparing the croissants Beat the butter with a rolling pin to make it thin. Beat and spread the butter in the same way over and over again. The butter that was
stretched out earlier is layered on top of the pie dough It is spread thinly using a machine The croissant dough is stored in the refrigerator The preparation is done at LE BOOZY This shop is
an affiliated store of THE BAKE. LE BOOZY chef
Junpei Horiguchi (27) Preparing the burger mince
“Onion” Sunflower oil Fry the chopped onions. Chef Horiguchi) We want to add a little sweetness to the onions, so we’ll add some salt too (and fry them). Fry it some more with the salt in. Director) At LE BOOZY
you don’t use (burger mince)? Chef Horiguchi) We don’t use burger mince. Director)Is the flavor of all the ingredients original? Chef Horiguchi) That’s right.
We don’t use any pre-made products. We make everything by hand
and do it all myself. As for this burger mince, there is so much onion in it that it has the sweetness of vegetables. Beef mince We’ll keep stirring
until the meat is cooked through. Chef Horiguchi) This is a seasoning made by combining vinegar, ketchup and bay leaves. Vinegar, Ketchup, Bay leaf Let it simmer for about an hour. Pepper Chef Horiguchi) OK. Now we’ll let it sit overnight. Burger mince Making the cheeseburger This is a homemade sauce with pickles, cornichons, mayonnaise,
and butter. Put some of our own minced meat on top Cheddar cheese slices Cheeseburger
490 yen She heads to the bistro “LE BOOZY” next door. Here, they cut the ham
to be sandwiched in the bread Staff) We make (the ham)
here (at LE BOOZY) Homemade ham Finishing the jambon-beurre
“Butter” She sandwiches the ham she just cut into the bread. Icing Cinnamon rolls Custard cream pie
(French Parisian) Sausage Brioche Chef Sugiyama) Good morning
Chef Tao) Good morning Carrot cake Brioche toast Open at 10:00 Baguette “Mou” Baguette “Mou”
480 yen The first customer has already arrived. Chef Tao) Please be sure to re-bake this “day-before bread” before eating it. Male customer)I come here every day. I use THE BAKE bread at the restaurant I run nearby. French cuisine Director) You run a restaurant?
Male customer) Yes, that’s right. Director) What kind of bread do you order at this shop?
Male customer) “Traditional” and “Baguette” Male customer) It’s the same as the bread from the home country
Director) The bread from the home country? Director) Where are you from?
Male customer) France Director) Is this (THE BAKE bread)
(tastes like) France (the real thing)? Male customer) (The real thing from France)
tastes like See you later Divide the dough for the baguette “traditional” Chef Sugiyama) This is called “traditional”
It is used for“Baguette” and “Bacon france“ and ‘Chapatas’. We have two types of baguettes: the “traditional” one and the “Mou” one we were talking about earlier. “Traditional” is the so-called hard type. It’s been fermented for a long time in the refrigerator, so the baguette has a strong wheat flavor and taste. “Mou” is a French word
that means soft, so we make it soft for the Japanese. It results in a baguette with a fine crumb. Dividing the “Traditional” bucket dough Baguette dough
“Traditional” shaping The dried fruit campagne
is done baking! Dried fruit campagne Shape the campagne The leftover bread is collected
and reborn as new bread (re-baking) Chef Sugiyama) This is called “bread pudding”.
We collect all kinds of leftover bread and then bake it the next day. We also supply bread to restaurants, but they don’t use the ends, so we cut them into cubes and bake them with the batter. We have zero food waste. The baked bread pudding Chef Okuda) It’s soaked in well. It’ll fill you up. These rusks are also rebaked products. Chef Sugiyama) There is a sauce called “butterscotch”, so I combined that with butter, and then mixed it with dried rusks and baked it again. Bread is reborn in various ways
THE BAKE has zero food waste. Baking campagne. It’s making a crackling sound. Pain de campagne
1300 yen Brioche shaping Homemade sausage Chef Sugiyama) This is our most popular product, the “Sausage Brioche”. We also make our own sausages, and we adjust the size of the sausages to fit the mold. Cooking cinnamon rolls
“cinnamon paste” Raisins Chef Sugiyama) Thank you very much. Staff) Thank you very much.
Chef Sugiyama) Thank you very much. Stretching the croissant dough that has been resting Chef Tao) Warm it up?
Male customer 1) Please warm it up. The products you buy
can also be warmed up Chef Okuda) I try to say “Can I warm it up for you?”
as much as possible when I’m at the checkout counter. We know that it tastes better when it’s been warmed up, so we say that because we want you to eat it that way. Male customer 1) Japanese bread is unique! Male customer 1) Please come! Male customer 2) Please come! Male customer) Thank you very much!
Bye-bye! Goodbye! Divide the croissant dough into portions Chef Sugiyama)This is the second most popular item
after the “sausage brioche”. French croissants are huge and have a strong butter aroma This shop is also based on that it’s made quite large. But the price is 300 yen,
so it’s very reasonable. It also uses fermented butter, so the aroma of the butter is also really good and I recommend it! Shaping the croissant Twist the croissant dough
into a circle Granulated sugar The leftover scraps from the croissant shaping
are remade It is reborn as an orange croissant Cut the cinnamon rolls Chef Sugiyama) I’m originally from Aichi Prefecture, and I worked in the car industry
for about 10 years. I then worked in a restaurant while working in that restaurant I found out about LE BOOZY and THE BAKE. I started coming here as a customer several times, and then I thought I’d like to work here, so I came from Aichi Prefecture and started working here.
It sounds good to say that I’m training, but that’s how I started working here. This is my third year in the bread-making business, so I’m still really
new to the job. Well, but
I studied a lot about bread and I read a book every day. It was quite difficult to learn something new after I turned 30. At the time, we opened quite early in the morning.
Now, our opening hours are a little later. Before, we used to open at 4:00. I didn’t have the habit of waking up at 4 so that was also difficult I had a lot to learn, too, so I had a really hard time. The seniors who taught me took me by the hand and taught me everything In that respect
I think I was blessed with good seniors Now that I’m a manager I think it would be good if I could
teach that to the younger staff. Chef Okuda) When I first came to THE BAKE, I thought it was already pretty cool. I thought I’d like to try making such cool bread, so I joined, and as I expected,it was really interesting and
I’ve become addicted! I’ve been addicted for a little over two years now Simple and delicious is really cool. I learned that classical is cool. I fell in love with the
big, impactful bread here It’s simple and cool, and it’s big I think it suits me (laughs) Chef Tao) I’ve always wanted to come to Kobe, and I came here for work. I work at THE BAKE because I think the bread and the atmosphere of the shop are great! I think I need to work even harder from now on. THE BAKE LE BOOZY Owner
Genki Kobayashi (36) Owner Kobayashi) He (Chef Sugiyama) is very serious and clumsy, but he excels at continuing to do one thing. and he’s cute too.
I always think that people like him have the potential to take on the future of the city and create it. ~Shopping Time~ Director) Please!
Staff) Thank you! Staff) Shall I heat up the cheeseburger?
Director) Please♪ Staff) “Sausage Brioche” will taste even better if you warm it up a little in a toaster or frying pan! I had the cheeseburger warmed up for me. Chef Tao) Thank you!
Director) Thank you! Cheeseburger The cheese has melted
slightly due to the heat. Sausage Brioche Baguette Jambon-beurre Croissant Dried Fruit Pain Campagne Nisoise Owner Kobayashi) When I started a restaurant next door, I made bread to go with the meals, and that was the start. The ‘campagne’ here is made for the restaurant I make it so that it goes well with
any kind of food. It’s not too strong in flavor, the sweetness of the wheat doesn’t come through too much if anything
there’s a yeast aroma or something The fact that the bread is made to match the meal is what made me start making bread at the restaurant. Kobe is a city that has a long history of baking, so when I thought about what would be a good way to differentiate our products from the others in this city, I decided to focus on the history and classics of the city. It’s a European culture, so the things I felt when I actually went to France, the size, the smell, were all completely different from Japanese things. Of course I like the culture of bread, which has evolved uniquely in Japan,
but if it suits us, it’s the French-style one. So, the reason I started this bakery was to make something more authentic, more genuine, more true to the original. Owner Kobayashi) Since bakers work long hours,
if things continue as they are, the younger generation won’t follow in their footsteps. How the younger generation can raise the quality of their work
in a condensed amount of time and provide it to customers with added value. and provide it to customers I think that this is the shape of the new bakery,
and the future, and that is also the reason why I run this bakery. So, of course, the fillings
have evolved a lot and are delicious, but they all end up tasting the same
so aren’t all the flavors the same? We make our own custard and make our own curries and other things. becomes our bread I think that’s the best thing about THE BAKE Go to THE BAKE you can feel the atmosphere that you can only get at THE BAKE buy some bread eat a flavor that can only be found in Kobe and that becomes a value and becomes a reason to go to Kobe again. This is also the reason
We run this bakery “ORGANIC Narito Bread” Bread made with a focus on all organic ingredients (Since it’s 100%) whole wheat, it’s good for your body. You won’t find bread like this anywhere else. Totally satisfied. (Couple) The two of us run this bakery together. My wife can’t have dairy, and I can’t eat eggs. (So) we make bread without dairy or eggs. Fukusumi, Tamba Sasayama City, Hyogo Prefecture “ORGANIC Narito Bread” Owner of “ORGANIC Narito Bread” – Narito Ise Wheat bran Narito Chef）This is dough milled with a stone mill. Dough made from 100% whole wheat, ground with a stone mill (The bread of “Narito Bread”) is made without dairy or eggs. The reason is, my wife can’t have dairy, and I can’t eat eggs. Because we developed allergies. At first, we were okay if it was just a little in the bread. But over time, even the smallest amount of egg in bread started causing a reaction in my body. So I thought, I want to make bread without eggs or dairy. After a lot of trial and error, it took five years to create it. Bread without eggs or dairy, developed over five years —
we call it “Ishi-usubiki” (stone-milled). This egg- and dairy-free bread
is also a popular item for lunch. We kept thinking about “bread that’s kind to the body”
and eventually arrived at this style. Every morning, Narito Chef prepares his black soybean coffee. Narito Chef）I’m about to brew and drink my morning coffee. Grinding Tamba black soybeans Black soybeans roasted by the chef himself Brewing black soybean coffee using his favorite siphon Lighting the alcohol lamp The black soybean coffee is being extracted One cup brewed by siphon —
Narito Chef’s morning ritual We get the venison frozen from a local hunter We season it with salt, pepper, and rosemary the night before We roast the venison used in our popular menu item “Bisaiyaki” Organic coconut oil Grilling the venison on a skillet coated with coconut oil Covering the pot to cook it thoroughly Checking for doneness Wrapping it in aluminum foil to finish cooking with residual heat The roasted venison is used in the lunch dish “Bisaiyaki” Making the white sauce for “Bisaiyaki”
Using organic domestic wheat flour Jigen salt Organic blended spices Organic coconut oil We don’t use butter in our bread So instead, we use coconut oil to bake the bread One characteristic of coconut oil is that when the temperature drops, it quickly turns white and solidifies Once it turns white, just place it near the oven If you leave it there a bit it softens and becomes easier to handle Mix organic soy milk with water Heat the blended ingredients over the stove When the room temperature drops below 23°C the coconut oil quickly turns white and solidifies So gently warm it in the oven while mixing slowly Once you understand the quirks of coconut oil you can use it for anything and make it delicious The white sauce is now complete Transfer to a pan and let it cool Making homemade sweet bean paste
Using organic Dainagon azuki beans from Tamba We use pesticide- and chemical-free Tamba Dainagon azuki Washing the azuki beans Simmering them in the oven Shaping the campagne bread. Next, shaping the pretzel-style bread. Shaping the long dough as if tying it into a knot. Director）Is this kind of like a pretzel?
Narito Chef）Yes. It looks like it, but we just sprinkle salt and bake it as is. Director）It feels like a pretzel?
Narito Chef）Yeah, kind of pretzel-ish. But I don’t think it’s really a pretzel. Most of the bread names are actually thought up by Chika-chan. “Pretzel” apparently comes from a meaning like “to tie.” So we use the old-style kanji for “to tie.” Director）Do you run the store with your wife?
Narito Chef）Yes, just the two of us. My wife handles all the customer service and soup-making. She also takes care of the store layout and everything. All I do is bake bread, and Chika-chan is the one steering the direction. Honestly, I only do the things I truly love. I also love the moment when it starts getting brighter from pitch black. In summer, if you leave the doors open, it feels amazing. After moving here to Tamba Sasayama, I felt like
maybe it’s thanks to this building, the yeast becomes incredibly lively. Maybe it absorbs the humidity well. Anyway, the yeast is really lively. The bread lasts much longer than when we were in Osaka. It stays fresh for longer. Yeah, I really do love this air. It’s starting to get a little brighter. As time passes, the color changes, and the taste or scent of the air changes too. That’s also really fun. In the nature-rich area of Tamba Sasayama,
Narito Chef carefully faces each loaf, feeling the air around him. Director）Feels like morning has arrived.
Narito Chef）Yeah. His wife, Mrs.Chikako, has arrived at the store. Mrs.Chikako）This is what I made yesterday. I look in the fridge at what vegetables we have and decide what to make before starting each day. All vegetables used in the soup
are organically grown. The reason is simply because they taste good. They’re delicious and gentle on the body. When I eat them, I genuinely feel healthier. But even if something is organic,
I won’t eat it if it’s not delicious. So I choose foods that make my body happy. After continuing to choose that way,
I’ve come to recognize good ingredients. Like, “Oh, this looks tasty.” This is a donabe (earthen pot). It’s a donabe made by someone named Mr.Tadasaku. Even when roasting vegetables,
they become delicious in a short time. Because they cook through well,
the flavors become richer. Soup prep — “Onion” Peeling the skin of kohlrabi We’re just roasting it, though. Jigen salt Organic coconut oil Mrs.Chikako）This is organic coconut oil. We heat the donabe with vegetables in the oven. Mrs.Chikako）We will heat it for about an hour from here. Spray water on the dough with a mist sprayer. Jigen Salt Poke holes to let the gas escape. Score the dough with a knife. Place the dough into the oven to bake. Narito Chef takes a teapot out of the oven. Organic roasted green tea Narito Chef）Please have some tea.
Director）Thank you. We had some roasted green tea. Mrs.Chikako focuses her mind while drinking the roasted tea. Cook brown rice. Dainagon adzuki beans from Tamba Jigen Salt Cook brown rice in a rice cooker. Fermented brown rice, fermented in a warmer. We had rice balls made with fermented brown rice 🍙 White rice is delicious on its own, but once you’re used to this, white rice feels unsatisfying. We only eat this nowadays. Mrs.Chikako）We want everything we eat to have energy. We don’t know exactly what it is,
but it’s something that lifts your face and body. That’s what we call “energy.” That’s what we’re talking about. The vegetables for the soup are roasted. Put the vegetables into a pot. Blend with a blender. Narito Chef checks the taste of the soup. Mrs.Chikako’s special soup is complete. When people say they can’t eat because of poor health, but they could eat only this soup, it makes me feel glad I made it. I make this soup with the hope that it will
improve people’s blood circulation. And there are people who can feel that. That’s something that really makes me happy lately. Magical soup Someone said I look like a witch
when I serve the soup, and I thought maybe so. If I’m a witch, I thought it’s okay to call it “magic,”
so I named it that. The bread has finished baking. Pretzel-style bread named “Yuu” (“to connect”) Homugi – Country-Style Campagne Spread homemade sweet bean paste
on bread soaked in soy milk, coconut sugar, and organic sugar. Homemade soy milk custard Homemade black bean paste Director）Are you making two types?
Narito Chef）Yes. Homemade sweet bean paste Generously using local Tamba-grown
adzuki and black beans. Homemade black bean paste Homemade soy milk custard Organic coconut oil French toast made without any eggs or dairy Wrap the dough around the cherry bean paste Homemade cherry bean paste made with white azuki beans from local Tamba Homemade salted cherry blossoms This is what’s called “genmugi” (unpolished wheat) We put this genmugi into the millstone We grind organic unpolished wheat with a millstone This is how it comes out It’s still too coarse like this So we sift this whole wheat flour Sometimes we sift it five or six times We sift the whole wheat flour we ground earlier Sifting separates it into bran and white flour This is the bran that came out after sifting, stewed We evaporate the moisture until it’s somewhat dry Then we dry it further After 8 hours of simmering, we dry-roast it for another 13 hours And this is how it ends up We dry-roast it to bring out the aroma and flavor It takes about 30 hours just for the bran Adding bran makes the bread aromatic and rich in nutrients Mrs. Chikako, the wife, prepares breakfast for the staff Organic Chinese cabbage Jigen Salt Organic coconut sugar Organic coconut sugar has a sweetness like brown sugar I think it’s less taxing on the body Regular sugar tends to cool the body At least that’s what I think This doesn’t burden the body when eating We’re already elderly, you know, haha So we try to eat things that are easy on the body We try to choose such things as much as possible This soy sauce is from Shodoshima A home-style dish using organic Chinese cabbage is now ready Dish 1: Stir-fried organic Chinese cabbage and deep-fried tofu Now for dish 2: Firefly squid Organic crown daisy (shungiku) Mrs. Chikako）This crown daisy is from a place called “Nakatsukasa Farm” in Hyogo We also buy flour from them They grow organic vegetables There are really many farmers around us And they are all extremely particular To be honest, I think they’re a little bit of a fanatic They are people who are passionate about producing quality ingredients. But I really like people like that, and we work with them Jigen Salt Dish 2: Stir-fried organic crown daisy and firefly squid “Magical Soup” Organic soy milk To finish, pour coconut sauce on top and it’s done. Third dish: Magical Soup Fritters are prepared with organic coconut oil. Fourth dish: “Organic Vegetable Fritters” A staff meal using plenty of organic ingredients is now ready. After all, being able to eat is probably the greatest joy for humans— —and once I realized that, I started to value it deeply. That’s something I really cherish. Narito Chef and Mrs. Chikako enjoy fermented brown rice. Mrs. Chikako) This one’s mine, and this one’s for Seijin. (I) eat a lot. The couple) Let’s eat. Narito Chef) This is how the azuki beans from this morning turned out. (Tasting) Narito Chef) Nice flavor. I’ll leave it like this for now and cook it at the end. Homemade sweet red bean paste Stone-ground homemade whole wheat dough Bread soaked in a syrup of organic soy milk and organic coconut sugar Carefully peeling the thin skin of amanatsu oranges Spread with homemade custard cream Place amanatsu orange slices between pancakes Layer another piece of bread on top More custard cream Wrap in parchment paper Place a tray on top and bake in the oven The amanatsu pancake is now baked Slice it Amanatsu Pancake They take their dog out for a short walk Mrs. Chikako’s homemade meal Narito Chef) This is fennel. It has a really nice aroma. I really like this scent. Organic red leaf lettuce Narito Chef) I’m preparing lunch now. Bisaiyaki and sandwiches It also comes with soup and a side dish—like a set meal. Back in Osaka, I only made bread and didn’t serve lunch. But I started doing it after coming here. The reason is really because this building is just wonderful. Rather than customers buying bread and leaving right away— —I wanted them to enjoy the atmosphere of this space, even for a bit. That’s why I decided to start it. Organic radishes The bread is done baking. Mrs. Chikako) It’s finished. I do it every morning and before bed too. To get rid of evil spirits and bad things in the body— —reading this seems to help clear those things out. It’s a feeling of saying “Thank you” to the gods. The whole wheat bread has finished baking. Mrs. Chikako arranges the loaves on the shelf. Stone-Ground Whole Wheat Bread We used to call it “Shokupan” (plain bread), but it didn’t sell at all. When we changed it to “Stone-Ground,” it started selling. It made me realize how much power words can hold. The adult chef cleans the shop in preparation for opening. He wipes the floor of the store carefully with a wet cloth. The freshly baked bread is packed into bags. Soy Milk French Toast-Style with Sweet Red Bean Paste Crescent Moon Sakura Anpan (Cherry Blossom Bean Paste Bread) This one, the Sakura Anpan, has salted sakura blossoms on top. Even the dough inside contains salted sakura. The sakura bean paste inside is made from white soybeans from Hyogo. These white soybeans are not commonly found on the market. When my husband cooked them, they turned out incredibly delicious. I usually don’t like bean paste at all, but this sakura bean paste is something I eat almost every day. Anpan with Sakura Bean Paste We asked about how they name their products. When we chose the name “Stone-Ground,” we decided we wanted to use all kanji for the names. This bread felt like a miracle of composition, so we named it “Kiseki (Miracle),” but using the old kanji for it. We looked up the old form and used that character. It felt right, so we went with it. Something like that. Director）They’re all handwritten, right?
Mrs. Chikako）Yes, handwritten. We met a traditional ink painting teacher. He wrote them with feeling, yet casually. I thought that kind of approach was wonderful. Pretzel-style bread named “Yuu” (“to connect”) Special Campagne Fruit-Filled Rustic Bread Organic Black Soybean Anpan Anpan with Organic Sweet Red Bean Paste Loaves with carefully selected names line the shelves. Homemade bean paste using organic sugar. Coconut sugar We add the coconut sugar and organic sugar to the oven-cooked “Dainagon Azuki” beans. If the mixture stays on the spatula without falling off, you keep mixing until it reaches that point. The bean paste is complete. Director）What is this?
Adult Chef）It’s called “Bisai-yaki.” It has the white sauce we made this morning underneath. To prevent burning, we layer baking trays on top when baking it. The Bisai-yaki has finished baking. Finish it off with a drizzle of organic coconut oil. Venison & Organic Veggie Open Sandwich Mrs. Chikako cleans the store in preparation for the opening. The first customers have just arrived. “Narito Bread Organic Bakery” is now open. The store is filled with their special touches. Customers arrive one after another. An order came in for the “Stone-Ground Toast”. Customer）I searched with words like “Tamba” and “gourmet.” It was introduced with a phrase like “one and only,” so I decided to visit today after seeing that. They slice the stone-ground bread using a slicer. Then spread organic coconut oil on it. Narito Chef）The one that says “Stone-Ground Toast 200 yen” on Mrs. Chikako’s back is referring to this item. Coconut oil is kind of expensive, so people don’t usually buy it, right? But if they find it tasty after trying it, I think they’ll want to buy it. So we let them try the toast So I thought it’d be nice if customers
bought the bread if they toasted it with coconut oil and enjoyed it. “Stone-milled Coconut Oil Toast”
is now ready. It’s served hot. Customer）I’ll eat it on the way.
Director）Please enjoy it while it’s hot. Toasting Stone-Ground Whole Wheat Bread A local farmer came to deliver pasture-raised eggs. Director）What are these?
Narito Chef）These are pasture-raised eggs lovingly raised by Ryo-san. He’s very particular even about the feed and raises them with great care. They’re gentle on the body and easy to digest. I really want to eat them, but I’m allergic, so I have to hold back for now. We use ingredients directly sourced from trusted local farmers. Farmer）I’m from Ichijima in Tamba City, Hyogo Prefecture. We provide eggs and vegetables we grow ourselves. We also supply glutinous rice and other items. I think Narito Bread is a restaurant worth visiting. The portions may not be huge, but the meals they provide are fulfilling. So when I’m nearby, I always drop by. Farmer）I really love Narito Bread’s ingredients, and I often buy their bread too. In this information-saturated world, it’s really hard to find what’s truly real. Among all that, I genuinely feel Narito Bread is the real deal, even from my perspective as someone practicing natural farming. They use wheat bran and other ingredients in their bread, yet there’s no odd smell. I think that’s thanks to Mr. Narito’s research. It’s honestly amazing. If you compare it to other whole wheat breads, you’ll clearly see the difference. I hope everyone will try it and see for themselves. I believe Narito Bread is the real deal,
so please come and visit. Director）Is the bread good?
Child）Delicious. As lunch service began,
many customers arrived. They fry it using “organic coconut oil.” Pumpkin. King oyster mushroom. The pumpkin and king oyster mushroom
are served on “Homugi” chips. Homemade mayonnaise. Time to make dessert. They spread homemade custard cream
on “Kiseki” chips. Then sandwich sweet summer orange to finish. Next, salad is served in a bowl. Organic coconut oil. Homemade mayonnaise. Finishing up the Bisaiyaki
with “roasted venison.” Homemade sauce. Soup is served into the bowl. Customer）They use various local ingredients
and vegetables— That’s what I like most. The soup is delicious. It’s incredibly delicious. It’s the best. Customer）It’s really tasty. I thought it would taste like game meat,
but it didn’t at all. It had a nice chew to it
and was really delicious. The toast underneath
was really crispy. The cream was smooth and sweet. It was a texture I’d never experienced before. Visually enjoyable and a new taste too— Very satisfying. Special Lunch Set: “Bisaiyaki Gozen” Customer）I always eat this stone-milled toast. It looks hard— But it’s crisp and melts softly and quickly in your mouth. Customer）But the bread here
really tastes different. If it was a little hard,
I’d usually leave the crust. But I can eat all of the crust
of this bread. Truly, this kind of bread is found nowhere else. The restaurant is bustling with customers enjoying lunch. Customer）I love bread, so I ask them to slice it thin, and eat it at home with olive oil. It’s whole wheat, so it’s good for the body. The more you chew, the more flavor you get. The soup is very rich and delicious too. When I’m not feeling well, I feel like I want to eat something healthy. Customers begin to leave. Please come again. Thank you very much. 16:00 Closing time After lunch service, Narito Chef takes a break with his own bread. Mrs. Chikako) He looks so happy eating his own bread. Narito Chef) I love it. I really love my own bread. The bread I make myself is my favorite. We asked him about his homemade yeast. Director) What kind of yeast is it?
Narito Chef) The one I’m making now is raisin yeast. What I’m considering now is, Fermenting wheat to make a liquid starter
and then creating yeast from that. If that works out well,
I think I can use domestic wheat alone for the raisin yeast too. I believe I can make it work with just Japanese wheat. Imported ingredients are becoming harder to obtain, So while raisins are convenient and useful, I think it’s better to be prepared to use anything. So I’m thinking of fermenting wheat To develop a flavor I personally like. Now I’m going to mix the stone-milled dough with a mixer. Organic sugar from Brazil Organic coconut sugar Salt from Jigen This is bran. The bran prepared first thing in the morning Lightly mix it together. Organic coconut oil Mix well to avoid clumps. If you mix it thoroughly here, the coconut oil won’t solidify easily and blends nicely into the dough. This is flour ground with a stone mill. Stone-milled wheat flour This includes the bran as well. Director) Is this a different yeast from earlier? Narito Chef) This is the one I crushed with a blender. Raisin yeast Add the homemade raisin yeast. Add all ingredients into the mixer. If you want bread to rise, You need to build up some gluten strength first, or it won’t stretch. So we mix the bran in thoroughly at the end. Bran doesn’t contain gluten, So it tends to interfere with rising. It’s not really “interfering,” but that’s its nature. Add the bran afterward. It feels really good. The stone-milled bread dough is now complete. You know, this is great, right? I really like it. When I scoop it up, I always make it round like this. People often ask me,
“Why do you do that?” Or say, “Why do you bother with that?” I just do it because I love it. It just feels good, you know? I just thought, “this feels right.” Director) Did you start making stone-ground bread when you came to Tanba Sasayama? Narito Chef) I did start making it, but it was all failures. Whole wheat flour is originally hard to make rise. So I used dairy products like eggs and butter to make bread. But then I developed an egg allergy, and my wife’s dairy allergy worsened. So we decided to stop using eggs and dairy products. Until about four and a half years ago, we were making stone-ground bread with dairy and eggs. Then we switched to making it without them. It took five full years, but we finally perfected it last June. Mrs. Chikako) Thank you very much. Stone-Ground Whole Wheat Bread Pretzel-style bread named “Yuu” (“to connect”) Fruit-Filled Rustic Bread Anpan with Organic Sweet Red Bean Paste When we were making bread in Osaka, we used natural yeast and domestic wheat. Mrs. Chikako) For the first three years, we barely had any customers. Back then, bread made with natural yeast was rock hard. But the bread my husband made was soft, even with natural yeast. Customers would say, “This isn’t natural yeast bread.” The criticism was pretty harsh. Narito Chef) Even with natural yeast, the texture was fluffier. So people would question, “What even is natural yeast?” We lived like that for three years, but then we were featured in a magazine. People finally realized it really was natural yeast. Director) Was there a big response after the article? Narito Chef) Oh yes, it really took off. Mrs. Chikako) But when I think back, when the two of us started working together, we might’ve gone overboard. We barely had time to sleep. We made tons of bread and sold tons. We were exhausted and unfulfilled. We had young kids too. Our youngest was still in kindergarten. After work, we’d go to the nearby department store to buy food. Narito Chef) We ended up eating out a lot.
Mrs. Chikako) Yeah, eating out. We’d even grab meals from the convenience store. (Mr.Narito) was also smoking back then. We were earning money, but something felt off. So after moving here (Tanba Sasayama), we decided to do what we truly wanted. That’s why we came here. Even now, though they focus on organic ingredients, there was a time they lived unhealthily. Since my husband makes things that are not common, it always takes time for customers to understand them. It took three years before,
and this time it probably took five years. But I think that’s just how my husband creates things. And I really love that. So I support him
and cherish what he does. I think we’re conscious of being gentle to the body. Narito Chef）But more than that,
what matters most is that we find it delicious. And as we kept choosing only delicious things,
this is where we ended up. Whether something is healthy or not
depends on each person, I think. Rather than adding good things,
cutting out bad things makes you healthier. That’s how I think about it. When I cook with the thought
that it becomes someone’s blood, bones, and flesh, I just don’t want to use things
that aren’t good for the body. I try to only use good ingredients
and focus on cooking that way. But I’m not doing it with the belief
that eating this will keep you from getting sick or make you healthy. We asked about the change in mindset
after moving to Fukusumi, Tamba Sasayama. It’s something I never felt at all in the city, but maybe nature makes me feel that way. I truly feel happy when eating. This land, Tamba Sasayama,
made me feel that way. Even tiny little things— I can now feel great joy and happiness in them, and being able to do that
now at this age really makes me happy. I think it would be wonderful
if this shop could be a healing place like that. Please take your time here. Many people live such hectic lives these days, especially in cities. But I believe that taking time
and living slowly is really important too. If we can provide such a space,
I think this shop will truly come alive. I want this to be a place
where people can relax and take their time. Director）Do you want more people to know about it?
Mrs. Chikako）Yes, I do want people to know. I want them to try my husband’s bread. That’s something I truly wish for. It’s enough
if they just find it delicious. I believe that deliciousness itself
brings happiness. If someone can genuinely feel something is delicious when they eat— then that’s enough, really. Of course, it differs from person to person, but I believe that appreciation
will always be there. And in that kind of future— Mrs. Chikako）It would definitely be wonderful.
Narito Chef）It will be a good future. Please come and try our food. We look forward to welcoming you.

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【店舗情報】
店名　gnome ノーム
住所　兵庫県西宮市門戸東町8-25
地図　https://maps.app.goo.gl/B39gC8Es1NG1YCdK8

店名　THE BAKE
住所　兵庫県神戸市中央区加納町２丁目３−１２
地図　https://maps.app.goo.gl/ky6fkhmvpejZ3tJv5

店名　ORGANIC なりとぱん
住所　兵庫県丹波篠山市福住３５３
地図　https://maps.app.goo.gl/zKb1UwXoGBzNZsnn6
Instagram　https://www.instagram.com/naritopan_fukusumi/

【チャプター】
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