{"id":662117,"date":"2025-07-11T09:00:07","date_gmt":"2025-07-11T09:00:07","guid":{"rendered":"https:\/\/www.wacoca.com\/tour\/662117\/"},"modified":"2025-07-11T09:00:07","modified_gmt":"2025-07-11T09:00:07","slug":"%e3%80%90%e4%b8%b9%e6%b3%a2%e7%af%a0%e5%b1%b1%e3%80%91%e7%94%b0%e8%88%8e%e3%81%ab%e3%83%9d%e3%83%84%e3%83%b3%e3%81%a8%e4%bd%87%e3%82%80%e5%94%af%e4%b8%80%e7%84%a1%e4%ba%8c%e3%81%ae%e3%83%91%e3%83%b3","status":"publish","type":"post","link":"https:\/\/www.wacoca.com\/tour\/662117\/","title":{"rendered":"\u3010\u4e39\u6ce2\u7be0\u5c71\u3011\u7530\u820e\u306b\u30dd\u30c4\u30f3\u3068\u4f47\u3080\u552f\u4e00\u7121\u4e8c\u306e\u30d1\u30f3\u5c4b\uff01\u4eba\u91cc\u96e2\u308c\u305f\u8fb2\u6751\u3067\u5b8c\u5168\u7121\u6dfb\u52a0\u30d1\u30f3\u3092\u4f5c\u308b\u7406\u7531\u3068\u306f\uff1f \u7b2c90\u8a71\uff5c\u4e39\u6ce2\u7be0\u5c71\u5e02\u300cORGANIC \u306a\u308a\u3068\u3071\u3093\u300d"},"content":{"rendered":"<p><iframe loading=\"lazy\" title = \"\u3010\u4e39\u6ce2\u7be0\u5c71\u3011\u7530\u820e\u306b\u30dd\u30c4\u30f3\u3068\u4f47\u3080\u552f\u4e00\u7121\u4e8c\u306e\u30d1\u30f3\u5c4b\uff01\u4eba\u91cc\u96e2\u308c\u305f\u8fb2\u6751\u3067\u5b8c\u5168\u7121\u6dfb\u52a0\u30d1\u30f3\u3092\u4f5c\u308b\u7406\u7531\u3068\u306f\uff1f \u7b2c90\u8a71\uff5c\u4e39\u6ce2\u7be0\u5c71\u5e02\u300cORGANIC \u306a\u308a\u3068\u3071\u3093\u300d\"   width=\"580\" height=\"385\" src=\"https:\/\/www.youtube.com\/embed\/NiwpI-UOKZE\" frameborder=\"0\" allowfullscreen><\/iframe><br \/>\n<br \/>\n\u3010\u4e39\u6ce2\u7be0\u5c71\u3011\u7530\u820e\u306b\u30dd\u30c4\u30f3\u3068\u4f47\u3080\u552f\u4e00\u7121\u4e8c\u306e\u30d1\u30f3\u5c4b\uff01\u4eba\u91cc\u96e2\u308c\u305f\u8fb2\u6751\u3067\u5b8c\u5168\u7121\u6dfb\u52a0\u30d1\u30f3\u3092\u4f5c\u308b\u7406\u7531\u3068\u306f\uff1f \u7b2c90\u8a71\uff5c\u4e39\u6ce2\u7be0\u5c71\u5e02\u300cORGANIC \u306a\u308a\u3068\u3071\u3093\u300d<br \/>\n<br \/>\n\u201cORGANIC Narito Bread\u201d Bread made with a focus on all organic ingredients (Since it&#8217;s 100%) whole wheat, it\u2019s good for your body. You won\u2019t find bread like this anywhere else. Totally satisfied. (Couple) The two of us run this bakery together. My wife can\u2019t have dairy, and I can\u2019t eat eggs. (So) we make bread without dairy or eggs. Fukusumi, Tamba Sasayama City, Hyogo Prefecture \u201cORGANIC Narito Bread\u201d Owner of \u201cORGANIC Narito Bread\u201d \u2013 Narito Ise Wheat bran Narito Chef\uff09This is dough milled with a stone mill. Dough made from 100% whole wheat, ground with a stone mill (The bread of \u201cNarito Bread\u201d) is made without dairy or eggs. The reason is, my wife can\u2019t have dairy, and I can\u2019t 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 \u2014<br \/>\nwe call it \u201cIshi-usubiki\u201d (stone-milled). This egg- and dairy-free bread<br \/>\nis also a popular item for lunch. We kept thinking about \u201cbread that\u2019s kind to the body\u201d<br \/>\nand eventually arrived at this style. Every morning, Narito Chef prepares his black soybean coffee.   Narito Chef\uff09I\u2019m 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 \u2014<br \/>\nNarito Chef\u2019s 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 \u201cBisaiyaki\u201d 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  \u201cBisaiyaki\u201d Making the white sauce for  \u201cBisaiyaki\u201d<br \/>\nUsing organic domestic wheat flour   Jigen salt Organic blended spices   Organic coconut oil We don\u2019t 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\u00b0C   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<br \/>\nUsing 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\uff09Is this kind of like a pretzel?<br \/>\nNarito Chef\uff09Yes. It looks like it, but we just sprinkle salt and bake it as is. Director\uff09It feels like a pretzel?<br \/>\nNarito Chef\uff09Yeah, kind of pretzel-ish. But I don\u2019t think it\u2019s really a pretzel. Most of the bread names are actually thought up by Chika-chan. \u201cPretzel\u201d apparently comes from a meaning like \u201cto tie.\u201d So we use the old-style kanji for \u201cto tie.\u201d Director\uff09Do you run the store with your wife?<br \/>\nNarito Chef\uff09Yes, 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<br \/>\nmaybe it\u2019s 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\u2019s starting to get a little brighter. As time passes, the color changes, and the taste or scent of the air changes too. That\u2019s also really fun. In the nature-rich area of Tamba Sasayama,<br \/>\nNarito Chef carefully faces each loaf, feeling the air around him. Director\uff09Feels like morning has arrived.<br \/>\nNarito Chef\uff09Yeah. His wife, Mrs.Chikako, has arrived at the store. Mrs.Chikako\uff09This 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<br \/>\nare organically grown. The reason is simply because they taste good. They\u2019re delicious and gentle on the body. When I eat them, I genuinely feel healthier. But even if something is organic,<br \/>\nI won\u2019t eat it if it\u2019s not delicious. So I choose foods that make my body happy. After continuing to choose that way,<br \/>\nI\u2019ve come to recognize good ingredients. Like, \u201cOh, this looks tasty.\u201d This is a donabe (earthen pot). It\u2019s a donabe made by someone named Mr.Tadasaku. Even when roasting vegetables,<br \/>\nthey become delicious in a short time. Because they cook through well,<br \/>\nthe flavors become richer. Soup prep \u2014 \u201cOnion\u201d Peeling the skin of kohlrabi We\u2019re just roasting it, though. Jigen salt   Organic coconut oil Mrs.Chikako\uff09This is organic coconut oil. We heat the donabe with vegetables in the oven. Mrs.Chikako\uff09We 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\uff09Please have some tea.<br \/>\nDirector\uff09Thank 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.<br \/>\n137<br \/>\n00:16:03,595 &#8211;> 00:16:14,506<br \/>\nWe had rice balls made with fermented brown rice \ud83c\udf59 White rice is delicious on its own, but once you&#8217;re used to this, white rice feels unsatisfying. We only eat this nowadays. Mrs.Chikako\uff09We want everything we eat to have energy. We don\u2019t know exactly what it is,<br \/>\nbut it\u2019s something that lifts your face and body. That\u2019s what we call \u201cenergy.\u201d That\u2019s what we\u2019re 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\u2019s special soup is complete. When people say they can\u2019t 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<br \/>\nimprove people\u2019s blood circulation. And there are people who can feel that. That\u2019s something that really makes me happy lately. Magical soup Someone said I look like a witch<br \/>\nwhen I serve the soup, and I thought maybe so. If I&#8217;m a witch, I thought it\u2019s okay to call it \u201cmagic,\u201d<br \/>\nso I named it that. The bread has finished baking. Pretzel-style bread named \u201cYuu\u201d (\u201cto connect\u201d) Homugi \u2013 Country-Style Campagne Spread homemade sweet bean paste<br \/>\non bread soaked in soy milk, coconut sugar, and organic sugar. Homemade soy milk custard Homemade black bean paste Director\uff09Are you making two types?<br \/>\nNarito Chef\uff09Yes. Homemade sweet bean paste Generously using local Tamba-grown<br \/>\nadzuki 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\u2019s called &#8220;genmugi&#8221; (unpolished wheat) We put this genmugi into the millstone We grind organic unpolished wheat with a millstone This is how it comes out It\u2019s 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\u2019s 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\u2019s less taxing on the body Regular sugar tends to cool the body At least that\u2019s what I think This doesn\u2019t burden the body when eating We\u2019re 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\uff09This crown daisy is from a place called \u201cNakatsukasa Farm\u201d 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\u2019re 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 \u201cMagical Soup\u201d Organic soy milk To finish, pour coconut sauce on top and it&#8217;s done. Third dish: Magical Soup Fritters are prepared with organic coconut oil. Fourth dish: \u201cOrganic Vegetable Fritters\u201d A staff meal using plenty of organic ingredients is now ready. After all, being able to eat is probably the greatest joy for humans\u2014 \u2014and once I realized that, I started to value it deeply. That&#8217;s something I really cherish. Narito Chef and Mrs. Chikako enjoy fermented brown rice. Mrs. Chikako) This one&#8217;s mine, and this one&#8217;s for Seijin. (I) eat a lot. The couple) Let&#8217;s eat. Narito Chef) This is how the azuki beans from this morning turned out. (Tasting) Narito Chef) Nice flavor. I&#8217;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\u2019s 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&#8217;m preparing lunch now. Bisaiyaki and sandwiches It also comes with soup and a side dish\u2014like a set meal. Back in Osaka, I only made bread and didn\u2019t 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\u2014 \u2014I wanted them to enjoy the atmosphere of this space, even for a bit. That\u2019s why I decided to start it. Organic radishes The bread is done baking. Mrs. Chikako) It\u2019s finished. I do it every morning and before bed too. To get rid of evil spirits and bad things in the body\u2014 \u2014reading this seems to help clear those things out. It\u2019s a feeling of saying \u201cThank you\u201d 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 \u201cShokupan\u201d (plain bread), but it didn\u2019t sell at all. When we changed it to \u201cStone-Ground,\u201d 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\u2019t 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 \u201cStone-Ground,\u201d we decided we wanted to use all kanji for the names. This bread felt like a miracle of composition, so we named it \u201cKiseki (Miracle),\u201d 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\uff09They\u2019re all handwritten, right?<br \/>\nMrs. Chikako\uff09Yes, 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 \u201cYuu\u201d (\u201cto connect\u201d) 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 \u201cDainagon Azuki\u201d 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\uff09What is this?<br \/>\nAdult Chef\uff09It\u2019s called \u201cBisai-yaki.\u201d 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 &#038; Organic Veggie Open Sandwich Mrs. Chikako cleans the store in preparation for the opening. The first customers have just arrived. &#8220;Narito Bread Organic Bakery&#8221; is now open. The store is filled with their special touches. Customers arrive one after another. An order came in for the &#8220;Stone-Ground Toast&#8221;. Customer\uff09I searched with words like \u201cTamba\u201d and \u201cgourmet.\u201d It was introduced with a phrase like \u201cone and only,\u201d 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\uff09The one that says \u201cStone-Ground Toast 200 yen\u201d on Mrs. Chikako\u2019s back is referring to this item. Coconut oil is kind of expensive, so people don\u2019t usually buy it, right? But if they find it tasty after trying it, I think they\u2019ll want to buy it. So we let them try the toast So I thought it&#8217;d be nice if customers<br \/>\nbought the bread  if they toasted it with coconut oil and enjoyed it. \u201cStone-milled Coconut Oil Toast\u201d<br \/>\nis now ready. It\u2019s served hot. Customer\uff09I\u2019ll eat it on the way.<br \/>\nDirector\uff09Please enjoy it while it\u2019s hot. Toasting Stone-Ground Whole Wheat Bread A local farmer came to deliver pasture-raised eggs. Director\uff09What are these?<br \/>\nNarito Chef\uff09These are pasture-raised eggs lovingly raised by Ryo-san. He\u2019s very particular even about the feed and raises them with great care. They\u2019re gentle on the body and easy to digest. I really want to eat them, but I\u2019m allergic, so I have to hold back for now. We use ingredients directly sourced from trusted local farmers. Farmer\uff09I\u2019m 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\u2019m nearby, I always drop by. Farmer\uff09I really love Narito Bread\u2019s ingredients, and I often buy their bread too. In this information-saturated world, it\u2019s really hard to find what\u2019s 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\u2019s no odd smell. I think that\u2019s thanks to Mr. Narito\u2019s research. It\u2019s honestly amazing. If you compare it to other whole wheat breads, you\u2019ll clearly see the difference. I hope everyone will try it and see for themselves. I believe Narito Bread is the real deal,<br \/>\nso please come and visit. Director\uff09Is the bread good?<br \/>\nChild\uff09Delicious. As lunch service began,<br \/>\nmany customers arrived. They fry it using &#8220;organic coconut oil.&#8221; Pumpkin. King oyster mushroom. The pumpkin and king oyster mushroom<br \/>\nare served on \u201cHomugi\u201d chips. Homemade mayonnaise. Time to make dessert. They spread homemade custard cream<br \/>\non \u201cKiseki\u201d chips. Then sandwich sweet summer orange to finish. Next, salad is served in a bowl. Organic coconut oil. Homemade mayonnaise. Finishing up the Bisaiyaki<br \/>\nwith &#8220;roasted venison.&#8221; Homemade sauce. Soup is served into the bowl. Customer\uff09They use various local ingredients<br \/>\nand vegetables\u2014 That\u2019s what I like most. The soup is delicious. It\u2019s incredibly delicious. It\u2019s the best. Customer\uff09It\u2019s really tasty. I thought it would taste like game meat,<br \/>\nbut it didn&#8217;t at all. It had a nice chew to it<br \/>\nand was really delicious. The toast underneath<br \/>\nwas really crispy. The cream was smooth and sweet. It was a texture I\u2019d never experienced before. Visually enjoyable and a new taste too\u2014 Very satisfying. Special Lunch Set: \u201cBisaiyaki Gozen\u201d Customer\uff09I always eat this stone-milled toast. It looks hard\u2014 But it&#8217;s crisp and melts softly and quickly in your mouth. Customer\uff09But the bread here<br \/>\nreally tastes different. If it was a little hard,<br \/>\nI\u2019d usually leave the crust. But I can eat all of the crust<br \/>\nof this bread. Truly, this kind of bread is found nowhere else. The restaurant is bustling with customers enjoying lunch. Customer\uff09I love bread, so I ask them to slice it thin, and eat it at home with olive oil. It\u2019s whole wheat, so it\u2019s good for the body. The more you chew, the more flavor you get. The soup is very rich and delicious too. When I\u2019m 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?<br \/>\nNarito Chef) The one I\u2019m making now is raisin yeast. What I&#8217;m considering now is, Fermenting wheat to make a liquid starter<br \/>\nand then creating yeast from that. If that works out well,<br \/>\nI 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&#8217;s better to be prepared to use anything. So I&#8217;m thinking of fermenting wheat To develop a flavor I personally like. Now I&#8217;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\u2019t 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&#8217;t stretch. So we mix the bran in thoroughly at the end. Bran doesn&#8217;t contain gluten, So it tends to interfere with rising. It&#8217;s not really \u201cinterfering,\u201d but that\u2019s 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,<br \/>\n\u201cWhy do you do that?\u201d Or say, \u201cWhy do you bother with that?\u201d I just do it because I love it. It just feels good, you know? I just thought, &#8220;this feels right.&#8221; 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\u2019s 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 \u201cYuu\u201d (\u201cto connect\u201d) 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, \u201cThis isn\u2019t natural yeast bread.\u201d The criticism was pretty harsh. Narito Chef) Even with natural yeast, the texture was fluffier. So people would question, \u201cWhat even is natural yeast?\u201d 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\u2019ve 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\u2019d go to the nearby department store to buy food. Narito Chef) We ended up eating out a lot.<br \/>\nMrs. Chikako) Yeah, eating out. We\u2019d 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\u2019s 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,<br \/>\nand this time it probably took five years. But I think that\u2019s just how my husband creates things. And I really love that. So I support him<br \/>\nand cherish what he does. I think we\u2019re conscious of being gentle to the body. Narito Chef\uff09But more than that,<br \/>\nwhat matters most is that we find it delicious. And as we kept choosing only delicious things,<br \/>\nthis is where we ended up. Whether something is healthy or not<br \/>\ndepends on each person, I think. Rather than adding good things,<br \/>\ncutting out bad things makes you healthier. That&#8217;s how I think about it. When I cook with the thought<br \/>\nthat it becomes someone\u2019s blood, bones, and flesh, I just don\u2019t want to use things<br \/>\nthat aren\u2019t good for the body. I try to only use good ingredients<br \/>\nand focus on cooking that way. But I\u2019m not doing it with the belief<br \/>\nthat eating this will keep you from getting sick or make you healthy. We asked about the change in mindset<br \/>\nafter moving to Fukusumi, Tamba Sasayama. It\u2019s 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,<br \/>\nmade me feel that way. Even tiny little things\u2014 I can now feel great joy and happiness in them, and being able to do that<br \/>\nnow at this age really makes me happy. I think it would be wonderful<br \/>\nif 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<br \/>\nand living slowly is really important too. If we can provide such a space,<br \/>\nI think this shop will truly come alive. I want this to be a place<br \/>\nwhere people can relax and take their time. Director\uff09Do you want more people to know about it?<br \/>\nMrs. Chikako\uff09Yes, I do want people to know. I want them to try my husband\u2019s bread. That\u2019s something I truly wish for. It\u2019s enough<br \/>\nif they just find it delicious. I believe that deliciousness itself<br \/>\nbrings happiness. If someone can genuinely feel something is delicious when they eat\u2014 then that\u2019s enough, really. Of course, it differs from person to person, but I believe that appreciation<br \/>\nwill always be there. And in that kind of future\u2014 Mrs. Chikako\uff09It would definitely be wonderful.<br \/>\nNarito Chef\uff09It will be a good future. Please come and try our food. We look forward to welcoming you.<br \/>\n<br \/>\n\u3010ORGANIC\u3000\u306a\u308a\u3068\u3071\u3093\u3011<br \/>\n\u4eca\u56de\u306f\u3001\u4e39\u6ce2\u7be0\u5c71\u306e\u53e4\u6c11\u5bb6\u30d9\u30fc\u30ab\u30ea\u30fc\u300cORGANIC \u306a\u308a\u3068\u3071\u3093\u300d\u306b\u5bc6\u7740\u3057\u307e\u3059\ud83c\udfa5<br \/>\n\uff15\u5e74\u304b\u3051\u3066\u751f\u307f\u51fa\u3057\u305f &#8220;\u5b8c\u5168\u7121\u6dfb\u52a0\u3001\u5375\u30fb\u4e73\u88fd\u54c1\u4e0d\u4f7f\u7528&#8221; \u306e\u77f3\u81fc\u633d\u304d\u30d1\u30f3\u306f\u6ecb\u5473\u6df1\u3044\u5473\u308f\u3044\ud83c\udf5e\u2728<br \/>\n\u3059\u3079\u3066\u30aa\u30fc\u30ac\u30cb\u30c3\u30af\u306e\u8eab\u4f53\u306b\u512a\u3057\u3044\u30d1\u30f3\u4f5c\u308a\u306b\u306f\u3001\u30d1\u30f3\u8077\u4eba\u592b\u5a66\u306e\u7948\u308a\u304c\u5bbf\u3063\u3066\u3044\u307e\u3057\u305f\ud83d\ude0c\ud83d\ude4f<\/p>\n<p>\ud83d\udcee\u3054\u611f\u60f3\u3092\u304a\u5bc4\u305b\u3044\u305f\u3060\u3051\u308b\u3068\u5b09\u3057\u3044\u3067\u3059<br \/>\nhttps:\/\/forms.gle\/1AuDagF8XrrEDA9e9<\/p>\n<p>\u8a73\u7d30\u306a\u60c5\u5831\u306f\u5b57\u5e55\u6a5f\u80fd\u3092ON\u306b\u3057\u3066\u304f\u3060\u3055\u3044\u3002<\/p>\n<p>\u301c\u30d1\u30f3\u3082\u306e\u304c\u305f\u308a Bread Story \u301c<br \/>\n\u3059\u3079\u3066\u306e\u30d1\u30f3\u306b\u306f\u3082\u306e\u304c\u305f\u308a\u304c\u3042\u308b\u3002<br \/>\n\u30d1\u30f3\u306b\u643a\u308f\u308b\u4eba\u3005\u306e\u88cf\u5074\u306b\u5bc6\u7740\u3057\u3001\u30d1\u30f3\u306b\u5bfe\u3059\u308b\u60f3\u3044\u3084\u6b74\u53f2\u3001<br \/>\n\u80cc\u666f\u306e\u3082\u306e\u304c\u305f\u308a\u3092\u5168\u4e16\u754c\u3078\u5c4a\u3051\u308b\u30d7\u30ed\u30b8\u30a7\u30af\u30c8\u3002<br \/>\n\u30d1\u30f3\u3082\u306e\u304c\u305f\u308a\u306f\u4e16\u754c\u3092\u3064\u306a\u3050\u3002\u00a9\u30d1\u30f3\u3082\u306e\u304c\u305f\u308a https:\/\/www.youtube.com\/channel\/UCAVWa1Bbft6hGUrfKe9FENw <\/p>\n<p>\u79c1\u305f\u3061\u304c\u53d6\u6750\u3057\u305f\u304a\u5e97\u304c\u4e0b\u8a18\u306eURL\u304b\u3089\u78ba\u8a8d\u3067\u304d\u307e\u3059\u3002<br \/>\nhttps:\/\/goo.gl\/maps\/D35kXS1RsHzvJihW6 <\/p>\n<p>\u3010\u5e97\u8217\u60c5\u5831\u3011<br \/>\n\u5e97\u540d: ORGANIC \u306a\u308a\u3068\u3071\u3093<br \/>\n\u4f4f\u6240: \u5175\u5eab\u770c\u4e39\u6ce2\u7be0\u5c71\u5e02\u798f\u4f4f\uff13\uff15\uff13<br \/>\n\u5730\u56f3: https:\/\/maps.app.goo.gl\/zKb1UwXoGBzNZsnn6<br \/>\nInstagram: https:\/\/www.instagram.com\/naritopan_fukusumi\/<\/p>\n<p>\u3010\u30c1\u30e3\u30d7\u30bf\u30fc\u3011<br \/>\n0:00 \u30c0\u30a4\u30b8\u30a7\u30b9\u30c8<br \/>\n0:40 \u672c\u7de8<br \/>\n1:56 \u5375\u30fb\u4e73\u88fd\u54c1\u4e0d\u4f7f\u7528\u306e\u30d1\u30f3\u4f5c\u308a<br \/>\n4:23 \u9e7f\u8089\u306e\u30ed\u30fc\u30b9\u30c8<br \/>\n7:47 \u81ea\u5bb6\u88fd\u3042\u3093\u3053\u4f5c\u308a<br \/>\n11:54 \u5965\u69d8\u30fb\u5343\u4f73\u5b50\u3055\u3093 \u51fa\u52e4<br \/>\n18:33 \u30d1\u30f3\u306e\u713c\u304d\u4e0a\u304c\u308a<br \/>\n20:46 \u77f3\u81fc\u3067\u633d\u304f\u201d\u5168\u7c92\u7c89\u201d<br \/>\n22:45 \u307e\u304b\u306a\u3044\u671d\u3054\u306f\u3093\u4f5c\u308a<br \/>\n26:04 \u671d\u3054\u306f\u3093\u3092\u98df\u3079\u308b\u4f0a\u52e2\u592b\u5a66<br \/>\n27:52 \u98df\u30d1\u30f3\u4f5c\u308a<br \/>\n32:19 \u795d\u8a5e\u3092\u3088\u3080<br \/>\n39:25 \u958b\u5e97<br \/>\n42:25 \u5730\u5143\u8fb2\u5bb6\u3055\u3093\u30a4\u30f3\u30bf\u30d3\u30e5\u30fc<br \/>\n44:32 \u6709\u6a5f\u98df\u6750\u3092\u4f7f\u3063\u305f\u30e9\u30f3\u30c1\u4f5c\u308a<br \/>\n47:07 \u30e9\u30f3\u30c1\u300c\u7f8e\u83dc\u5fa1\u81b3\u300d\u5b9f\u98df<br \/>\n50:46 \u751f\u5730\u306e\u4ed5\u8fbc\u307f<br \/>\n54:24 \uff15\u5e74\u304b\u3051\u3066\u751f\u307f\u51fa\u3057\u305f\u5375\u30fb\u4e73\u88fd\u54c1\u3092\u4f7f\u308f\u306a\u3044\u30d1\u30f3<br \/>\n55:39 \u30d1\u30f3\u5b9f\u98df<br \/>\n57:28 \u5e97\u4e3b\u30a4\u30f3\u30bf\u30d3\u30e5\u30fc<\/p>\n<p>\u3010\u95a2\u9023\u52d5\u753b\u3011<br \/>\n\u3010\u59eb\u8def\u3011\uff13\uff10\u6b73\u304b\u3089\u59cb\u3081\u305f\u9045\u54b2\u304d\u30d1\u30f3\u8077\u4eba\uff01\u77f3\u7aaf\u3067\u713c\u304d\u4e0a\u3052\u308b\u672c\u683c\u30d9\u30fc\u30ab\u30ea\u30fc\u306e1\u65e5 \u7b2c89\u8a71\uff5c\u59eb\u8def\u5e02\u300c\u85aa\u306e\u9999\u300d<br \/>\n<iframe loading=\"lazy\" title=\"\u3010\u59eb\u8def\u3011\uff13\uff10\u6b73\u304b\u3089\u59cb\u3081\u305f\u9045\u54b2\u304d\u30d1\u30f3\u8077\u4eba\uff01\u77f3\u7aaf\u3067\u713c\u304d\u4e0a\u3052\u308b\u672c\u683c\u30d9\u30fc\u30ab\u30ea\u30fc\u306e1\u65e5 \u7b2c89\u8a71\uff5c\u59eb\u8def\u5e02\u300c\u85aa\u306e\u9999\u300d\" width=\"770\" height=\"433\" src=\"https:\/\/www.youtube.com\/embed\/xFsmZ18mUG0?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p>\u3010\u6c96\u7e04\u3011\u305f\u3060\u306e\u30d1\u30f3\u5c4b\u3058\u3083\u306a\u304b\u3063\u305f\u2026\u82e5\u304d\u30d1\u30f3\u8077\u4eba\u306e\u60c5\u71b1\u306b\u5fc3\u63fa\u3055\u3076\u3089\u308c\u308b\uff11\u65e5 \u7b2c88\u8a71\uff5c\u5b9c\u91ce\u6e7e\u5e02\u300cBOULANGERIE DAI\u300d<br \/>\n<iframe loading=\"lazy\" title=\"\u3010\u6c96\u7e04\u3011\u305f\u3060\u306e\u30d1\u30f3\u5c4b\u3058\u3083\u306a\u304b\u3063\u305f\u2026\u82e5\u304d\u30d1\u30f3\u8077\u4eba\u306e\u60c5\u71b1\u306b\u5fc3\u63fa\u3055\u3076\u3089\u308c\u308b\uff11\u65e5 \u7b2c88\u8a71\uff5c\u5b9c\u91ce\u6e7e\u5e02\u300cBOULANGERIE DAI\u300d\" width=\"770\" height=\"433\" src=\"https:\/\/www.youtube.com\/embed\/QOYym8CzWFo?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p>\u3010\u5927\u962a\u3011\u30d1\u30f3\u30aa\u30bf\u30af\u6b74\uff12\uff10\u5e74\u3002\u5965\u69d8\u3082\u56f0\u3089\u305b\u308b\u30d1\u30f3\u8077\u4eba\u592b\u306e\u3053\u3060\u308f\u308a\u304c\u7570\u5e38\u3059\u304e\u305f \u7b2c87\u8a71\uff5c\u5bdd\u5c4b\u5ddd\u5e02\u300c\u3071\u3093\u5c4b \u91cd\u77f3\u300d<br \/>\n<iframe loading=\"lazy\" title=\"\u3010\u5927\u962a\u3011\u30d1\u30f3\u30aa\u30bf\u30af\u6b74\uff12\uff10\u5e74\u3002\u5965\u69d8\u3082\u56f0\u3089\u305b\u308b\u30d1\u30f3\u8077\u4eba\u592b\u306e\u3053\u3060\u308f\u308a\u304c\u7570\u5e38\u3059\u304e\u305f \u7b2c87\u8a71\uff5c\u5bdd\u5c4b\u5ddd\u5e02\u300c\u3071\u3093\u5c4b \u91cd\u77f3\u300d\" width=\"770\" height=\"433\" src=\"https:\/\/www.youtube.com\/embed\/2FvveGhKFe0?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p>\ud83d\udce9 \u64ae\u5f71\u306e\u304a\u554f\u3044\u5408\u308f\u305b<br \/>\n\u5730\u57df\u306b\u6839\u3056\u3057\u305f\u304a\u5e97\u306e\u55b6\u307f\u3068\u3001\u4eba\u3005\u304c\u7d21\u3050\u201c\u3082\u306e\u304c\u305f\u308a\u201d\u3092\u3001FOOD MEDIA JAPAN\u304c\u6620\u50cf\u3067\u767a\u4fe1\u3057\u3066\u3044\u307e\u3059\u3002<br \/>\n\u6620\u50cf\u3067\u304a\u5e97\u306e\u9b45\u529b\u3092\u4f1d\u3048\u3001\u65b0\u305f\u306a\u51fa\u4f1a\u3044\u3084\u5730\u57df\u306e\u3064\u306a\u304c\u308a\u3082\u5e83\u3052\u3066\u3044\u304d\u307e\u3059\u3002<br \/>\n\u304a\u4ed5\u4e8b\u4f9d\u983c\u306f\u3001HP\u304a\u554f\u3044\u5408\u308f\u305b\u6b04\u307e\u305f\u306f\u5404\u30c1\u30e3\u30f3\u30cd\u30eb\u306e\u30a4\u30f3\u30b9\u30bfDM\u304b\u3089\u304a\u6c17\u8efd\u306b\u3054\u76f8\u8ac7\u304f\u3060\u3055\u3044\u3002<br \/>\nhttps:\/\/fmjapan.co.jp\/<\/p>\n<p>\u3010\u8457\u4f5c\u3011<br \/>\n\u682a\u5f0f\u4f1a\u793eFOOD MEDIA JAPAN<br \/>\n\u30d1\u30f3\u3082\u306e\u64ae\u5f71\uff1a\u677e\u7530\u8056\u77e2\u3001\u677e\u7530\u7d17\u548c\u4e43\u3001\u6fa4\u7530\u4f91\u7950<br \/>\n\u30d1\u30f3\u3082\u306e\u7de8\u96c6\uff1a\u69ae\u962a\u521d\u97f3\u3001\u98ef\u4f0f\u8a69\u685c\u3001\u767d\u4e95\u7950\u7f8e<\/p>\n<p>#\u3082\u306e\u304c\u305f\u308a\u30c9\u30ad\u30e5\u30e1\u30f3\u30bf\u30ea\u30fc #\u5175\u5eab\u30d1\u30f3 #\u30d1\u30f3\u5c4b #baking #breadrecipe #breadfactory #asmr #bluezones<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u3010\u4e39\u6ce2\u7be0\u5c71\u3011\u7530\u820e\u306b\u30dd\u30c4\u30f3\u3068\u4f47\u3080\u552f\u4e00\u7121\u4e8c\u306e\u30d1\u30f3\u5c4b\uff01\u4eba\u91cc\u96e2\u308c\u305f\u8fb2\u6751\u3067\u5b8c\u5168\u7121\u6dfb\u52a0\u30d1\u30f3\u3092\u4f5c\u308b\u7406\u7531\u3068\u306f\uff1f \u7b2c90\u8a71\uff5c\u4e39\u6ce2\u7be0\u5c71\u5e02\u300cORGANIC \u306a\u308a\u3068\u3071\u3093\u300d \u201cORGANIC Narito Bread\u201d Bread made wi<\/p>\n","protected":false},"author":2,"featured_media":662118,"comment_status":"open","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[144731],"tags":[78105,304273,6959,2139,71998,72004,71996,72002,72000,151301,151306,71999,151296,5811,151298,72003,377788,71997,72001,151307,72006,1170,2458,377787,2967,151292,151295,151305,151304,18974,151303,151297,72005,71813,4314,88937,194780,98353,133787,368395,513,144969,151294,151302,218,144523,101237,2855,377789,537,78240,71204,377792,377790,82236,151293,377793,150273,377791,151299,25923,1922,151300],"class_list":{"0":"post-662117","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-hyogo","8":"tag-78105","9":"tag-304273","10":"tag-6959","11":"tag-asmr","12":"tag-bakery","13":"tag-boulangerie","14":"tag-bread","15":"tag-brood","16":"tag-brot","17":"tag-brod","18":"tag-foodstar","19":"tag-japanese-bakery","20":"tag-japanese-bread-recipe","21":"tag-japanese-food","22":"tag-japanesebakery","23":"tag-leipaa","24":"tag-organic-","25":"tag-pain","26":"tag-pane","27":"tag-reiya-watanabe","28":"tag-the-bakery","29":"tag-ytccon","30":"tag-2458","31":"tag-377787","32":"tag-2967","33":"tag-151292","34":"tag-151295","35":"tag-151305","36":"tag-151304","37":"tag-18974","38":"tag-151303","39":"tag-151297","40":"tag-72005","41":"tag-71813","42":"tag-4314","43":"tag-88937","44":"tag-194780","45":"tag-98353","46":"tag-133787","47":"tag-368395","48":"tag-513","49":"tag-144969","50":"tag-151294","51":"tag-151302","52":"tag-218","53":"tag-144523","54":"tag-101237","55":"tag-2855","56":"tag-377789","57":"tag-537","58":"tag-78240","59":"tag-71204","60":"tag-377792","61":"tag-377790","62":"tag-82236","63":"tag-151293","64":"tag-377793","65":"tag-150273","66":"tag-377791","67":"tag-151299","68":"tag-25923","69":"tag-1922","70":"tag-151300"},"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/posts\/662117","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/comments?post=662117"}],"version-history":[{"count":0,"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/posts\/662117\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/media\/662118"}],"wp:attachment":[{"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/media?parent=662117"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/categories?post=662117"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/tags?post=662117"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}