【丹波篠山】田舎にポツンと佇む唯一無二のパン屋！人里離れた農村で完全無添加パンを作る理由とは？ 第90話｜丹波篠山市「ORGANIC なりとぱん」

【丹波篠山】田舎にポツンと佇む唯一無二のパン屋！人里離れた農村で完全無添加パンを作る理由とは？ 第90話｜丹波篠山市「ORGANIC なりとぱん」

“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.
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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.

【ORGANIC　なりとぱん】
今回は、丹波篠山の古民家ベーカリー「ORGANIC なりとぱん」に密着します🎥
５年かけて生み出した “完全無添加、卵・乳製品不使用” の石臼挽きパンは滋味深い味わい🍞✨
すべてオーガニックの身体に優しいパン作りには、パン職人夫婦の祈りが宿っていました😌🙏

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【店舗情報】
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】
0:00 ダイジェスト
0:40 本編
1:56 卵・乳製品不使用のパン作り
4:23 鹿肉のロースト
7:47 自家製あんこ作り
11:54 奥様・千佳子さん 出勤
18:33 パンの焼き上がり
20:46 石臼で挽く”全粒粉”
22:45 まかない朝ごはん作り
26:04 朝ごはんを食べる伊勢夫婦
27:52 食パン作り
32:19 祝詞をよむ
39:25 開店
42:25 地元農家さんインタビュー
44:32 有機食材を使ったランチ作り
47:07 ランチ「美菜御膳」実食
50:46 生地の仕込み
54:24 ５年かけて生み出した卵・乳製品を使わないパン
55:39 パン実食
57:28 店主インタビュー

【関連動画】
【姫路】３０歳から始めた遅咲きパン職人！石窯で焼き上げる本格ベーカリーの1日 第89話｜姫路市「薪の香」

【沖縄】ただのパン屋じゃなかった…若きパン職人の情熱に心揺さぶられる１日 第88話｜宜野湾市「BOULANGERIE DAI」

【大阪】パンオタク歴２０年。奥様も困らせるパン職人夫のこだわりが異常すぎた 第87話｜寝屋川市「ぱん屋 重石」

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【著作】
株式会社FOOD MEDIA JAPAN
パンもの撮影：松田聖矢、松田紗和乃、澤田侑祐
パンもの編集：榮阪初音、飯伏詩桜、白井祐美

#ものがたりドキュメンタリー #兵庫パン #パン屋 #baking #breadrecipe #breadfactory #asmr #bluezones