{"id":681831,"date":"2025-06-17T09:22:38","date_gmt":"2025-06-17T09:22:38","guid":{"rendered":"https:\/\/www.wacoca.com\/tour\/681831\/"},"modified":"2025-06-17T09:22:38","modified_gmt":"2025-06-17T09:22:38","slug":"15-years-baking-exceptional-bread-in-rural-japan-loved-by-michelin-chefs-and-customers-nationwide","status":"publish","type":"post","link":"https:\/\/www.wacoca.com\/tour\/681831\/","title":{"rendered":"15 years baking exceptional bread in rural Japan \u2014 loved by Michelin chefs and customers nationwide."},"content":{"rendered":"<p><iframe loading=\"lazy\" title = \"15 years baking exceptional bread in rural Japan \u2014 loved by Michelin chefs and customers nationwide.\"   width=\"580\" height=\"385\" src=\"https:\/\/www.youtube.com\/embed\/6l4JM5lKuxE\" frameborder=\"0\" allowfullscreen><\/iframe><br \/>\n<br \/>\n15 years baking exceptional bread in rural Japan \u2014 loved by Michelin chefs and customers nationwide.<br \/>\n<br \/>\nA 150-year-old traditional Japanese house, now a bakery and cafe in the countryside. Their bread is chosen by top-rated restaurants. Franc-san, originally from Spain, has worked tirelessly here for 15 years. Using traditional methods, their bread ferments for over 24 hours\u2014orders now come in from across Japan. At the cafe, you can also enjoy authentic Spanish paella, pizza, and more. Enjoy watching how their day starts early in the morning. Just flour, salt, and water. When I came to Japan, I didn\u2019t have any plans at all. My wife and I were renting a field when the owner offered us this house to use as a cafe. We said, \u201cSure, let\u2019s rent it,\u201d but had no idea what to do next. We had no experience in food service, so we thought and thought&#8230; We decided to make lunch plates and try baking bread. At first, we used yeast to bake our bread. But at the same time, we planted wheat in our field. That was already 15 years ago. In about six months, our wheat started to grow. My wife said, \u201cI read somewhere that you can make bread with just flour and water.\u201d I said, \u201cNo way, that can\u2019t be true.\u201d But little by little, she showed me, and I researched more&#8230; and I got completely hooked. We switched from yeast bread to natural yeast. We now grow our own wheat and cultivate natural yeast from it to make our bread. We\u2019ve been baking with that original natural\u3000yeast for about 14 years now. Franc-san\u2019s day starts in the middle of the night. This is a warm place. Where the bread ferments. Fermentation finishes between 6 and 9 a.m. Natural yeast that has been used since the shop opened 14 years ago. With yeast, bread can be made in just 1 to 2 hours. But that just puffs the bread up; the dough hasn&#8217;t really fermented yet. Our bread ferments for more than 24 hours. Wheat naturally contains minerals and gluten. But if eaten as is, most of it passes through the body. When wheat ferments, the body can absorb the minerals and gluten. That\u2019s why fermented foods like miso and wine are important. Gluten in wheat is hard to digest, but long fermentation helps break it down into nutrients and flavor. Some people who usually feel unwell after eating bread say they can eat Franc-san\u2019s bread without issues. This \u201cPa de Pages\u201d is a traditional bread from Franc-san\u2019s hometown in Catalonia, Spain. All of them. Each loaf is fermented for 20 to 30 times longer than usual. Because it\u2019s simple, the ingredients matter even more. I truly felt his unwavering dedication to each and every ingredient. The bread is out of the oven. It smells absolutely wonderful. Franc-san now heads over to the cafe kitchen. It\u2019s about a five-minute drive from here. He prepares the stone oven for pizza. Since it\u2019s still warm, I can use yesterday\u2019s fire later. For the popular paella, the broth is prepared early in the morning. This is today\u2019s soup. Potatoes. This is the broth\u2014or juice?\u2014that comes from roasting chicken for the paella. Ah, it\u2019s like a jelly. After roasting the chicken, the juices are separated into jelly and fat. The fat is used to sear the shrimp for the paella. Even the water served at the cafe is natural spring water. They use chicken from Akikawa Bokuen\u2014free from genetically modified feed. This chicken is used for paella and sandwiches. The culinary advisor for Oheso cafe is Franc-san\u2019s friend, Jorge Breton-san. He received Spain\u2019s Culinary R&#038;D Award in 2010 for his contributions to Spanish cuisine. The sun is starting to rise. This is the broth for the paella. The octopus is boiled in a bag. Now he\u2019s heading to the fish market to buy more octopus. Today\u2019s soup. Locally caught octopus. Use this jelly for chicken soup. He grills shrimp for the paella. The broth is stirred. Taste testing. Franc-san is on the phone with the fishmonger. This is my hobby. Alright, let\u2019s head out for some shopping. The fish market is open every day. So I go there every day, too. The sales data comes in at 6:30 p.m. That tells me what kinds of bread we\u2019ll need to bake for tomorrow. Since they send out bread all over Japan, the data is enormous. So his goal is to be in bed by 7:00 p.m. We&#8217;ve arrived at the fish shop. Good morning. &#8220;Marusou&#8221; is a beloved local spot that serves fresh seafood from the region. Do you have any clams? 1.5 kilograms. Franc-san, are you taking the octopus home alive? You&#8217;re bringing it back alive? Want me to kill it for you? I&#8217;ll kill it and cut it right away myself. I come here every day, around this time. Back at the cafe. There\u2019s a goat at the cafe. The octopus is cooked while it\u2019s still fresh. Octopuses are incredibly resilient. Next, he visits his in-laws to pick up rice for the paella. Watching Franc-san, I felt I could see the years he\u2019s spent building a life here. He has two children. We\u2019ve come to polish the rice. Franc-san polishes the rice one bag at a time, just before using it. Even in front of the rice polisher, his hands move with ease. Back at the cafe. He fires up the oven. This oven was shipped directly from Spain. The soup that simmered for about four hours is ready. Packed with seafood and vegetables. He saut\u00e9s the clams for the paella. Paella is served only on weekends, limited to 20 dishes a day. Let&#8217;s use maitake mushrooms today. Japanese maitake. It\u2019s still an hour and a half before opening, but guests have already arrived. Only during this season though, lol.  Once it snows and winter sets in, no one comes out here. The rice is set too. Around 10:15, I start warming the paella soup.   And around 10:45, I begin cooking the paella to match opening time. Guests are always lined up, so I start 15 minutes early to serve it right away. From then until the 1:30 last order, I make paella nonstop. Tapas, paella, Spanish-style pizza, sandwiches, sweets&#8230; The staff are starting to arrive too. The cafe garden is filled with rare wild herbs and plants. Inside the cafe. From the counter seats, you can see the hillside behind. Dessert. This is Franc-san\u2019s breakfast. Still too hot. Even 20 minutes before opening, quite a few guests have already arrived. Today\u2019s pizza dough and fresh bread have arrived. Today\u2019s pizza dough. Today\u2019s freshly baked bread has arrived. The paella preparation begins. Rice goes in&#8230; Paella broth. By opening time, the parking lot is already full. Around 20 guests were waiting in front of the cafe. Even the pizza dough is fermented for over 24 hours. This is a sheep\u2019s milk cheese from the La Mancha region of Spain. This sweet little guest kindly let me take video. Today\u2019s soup. Does it taste good? \ud83d\ude0a They asked for seconds. Time to try the paella. Delicious! It tastes like the sea. Ahh, so good. In the kitchen, more and more paellas are being prepared. Grilled chicken. Looks so good. Looks amazing. Mmm, delicious. So good. It\u2019s got a nice chewy texture. This is the cafe\u2019s most popular pizza. The prosciutto is imported from Spain. The second wave of guests is arriving. Oh, madam suddenly took off running somewhere. The goats get overwhelmed by too many people. When too many guests touch them, they feel sick the next day. So, I moved them a little bit. Meeeh! Here&#8217;s the view around Oheso Cafe. By 12:30, only four servings of paella left. Yesterday, it sold out much faster. SB) Even now? It sold out quicker yesterday? Yeah, by this time, it was already gone yesterday. We had a special little visitor. This is Teo, their second son. He says he wants to be a YouTuber when he grows up. \u263a\ufe0f Madam moves back and forth between the cafe floor and the bakery. We decided to enjoy a meal ourselves, too. Iberico ham and Manchego cheese. Look at the size\u2014compared to the fork! You cut it with scissors before eating. Itadakimasu. The more you chew, the more the wheat flavor comes through. This is their Spanish-style club sandwich. The chewy fresh-baked bread and the filling are in perfect harmony. \ud83d\ude0b It was absolutely delicious. Here\u2019s the mountain and sea paella. Packed with all kinds of ingredients. Each bite is layered with deep umami flavors. We couldn\u2019t stop eating\u2014it was that good. Sera Pear Honey Soda Orange Macchiato An assortment of desserts Each one had such a gentle, comforting flavor. They were all delicious. Franc-san used to work as a graphic designer, and Kyoko-san worked for an auditing firm in Tokyo. They met during an agricultural experience program in Italy. For Franc-san, who had always been busy as a designer, the simple life there felt truly special. Kyoko-san said, \u201cMy hometown is about as rural as this place. How about going to Japan?\u201d So I came to Japan. I brought him back here as a souvenir. laughs We met in the Italian countryside, and life there was just so much fun. It made me think, &#8220;Wouldn&#8217;t it be lovely to live like that?&#8221;\u2014so we opened a little shop. We&#8217;re in the countryside, so I honestly didn\u2019t expect so many people to come. We just wanted to start a cafe that could last a long time, even if quietly and modestly. We began with the cafe, and at the same time, started baking bread as well. Then the pandemic happened, and now the bread side has really become the main focus. Now we&#8217;re able to deliver our bread to customers from far away, too. When people tell us it\u2019s delicious, those words really encourage us to keep going. We bake rather niche types of bread, but some people are looking for those\u2014<br \/>\nand we really want to be able to reach them. Since we started, it\u2019s grown more than I ever imagined. Year by year, it\u2019s already been 15 years. During that time, I\u2019ve done completely different work and lived a very different life. We also had children. Well, from now on, we want to keep going steadily, little by little. We\u2019ve never aimed to grow bigger, so we want to keep going just like this. Yeah, it\u2019s all good. (goat) There\u2019s a bakery near the cafe. You can buy bread here. Today, they\u2019ve received plenty of orders from all over Japan. In 2024, they were featured right at the beginning of the Mitsukoshi Isetan summer gift catalog \ud83d\ude33 And even in JAL\u2019s first-class in-flight magazine. You can also find them at Hiroshima Station\u2019s AVANCE and select supermarkets across Japan\u2014give them a try. Their baguettes and pain de campagne are served at top-tier restaurants, including those with three Gault &#038; Millau toques and two Michelin stars.<br \/>\n<br \/>\n#bakery #cafe #spanish<\/p>\n<p>* Subtitles can be controlled from the CC button in the video settings.<\/p>\n<p>\u2728Please subscribe to our channel and press the Good button!\ud83d\udc2c<br \/>\nhttps:\/\/www.youtube.com\/@setouchibox<\/p>\n<p>In the satoyama of Sera, Hiroshima, we met Franc-san \u2014 a hardworking baker from Spain \u2014 and his truly exceptional bread. Made only with flour, water, and salt, his bread is fermented 20 to 30 times longer than usual, using wild yeast nurtured on-site. It\u2019s served in top restaurants, including Michelin 2-star and Gault &#038; Millau 3 Toques establishments in Japan.<br \/>\nHe begins baking before dawn, and by 5 a.m., he\u2019s already preparing paella at the cafe. Watching him quietly and steadily work\u2026 it was deeply moving. We hope you enjoy this story.<\/p>\n<p>\ud83d\udd37Shop Information<br \/>\nName: Oheso Cafe &#038; Bakery | \u304a\u3078\u305d\u30ab\u30d5\u30a7\uff06\u30d9\u30fc\u30ab\u30ea\u30fc<br \/>\nAddress: 1155 Utsudo, Sera-cho, Sera-gun, Hiroshima Prefecture, JAPAN<br \/>\nOnline store: https:\/\/ohesocafe.shop-pro.jp\/<br \/>\nInstagram: https:\/\/www.instagram.com\/ohesocafe\/<\/p>\n<p>[Cafe &#038; Bakery]<br \/>\nWebsite: https:\/\/www.ohesocafe.com\/<br \/>\nMAP: https:\/\/maps.app.goo.gl\/Tjp4qUSsqfWY2J2S7<\/p>\n<p>[Bakery]<br \/>\nWebsite: https:\/\/www.ohesopan.com\/<br \/>\nMAP: https:\/\/maps.app.goo.gl\/geEiJkazdcrWVZM89<\/p>\n<p>*The video is filmed with the permission of the restaurant.<\/p>\n<p>\ud83d\udd37Chapter<br \/>\n00:00 Digest<br \/>\n00:52 About bread<br \/>\n00:53 Cafe opening story<br \/>\n06:16 Preparing for the cafe<br \/>\n21:35 Cafe opening<br \/>\n31:54 Eating<br \/>\n33:12 Future goals or dreams<\/p>\n<p>\ud83d\udd37Food related videos<br \/>\nA Day at SAKO \u2014 The Legendary BLT Sandwich Shop near Iwakuni US Base, Japan. | \u30b5\u30b3 \u5c71\u53e3\u770c\u5ca9\u56fd\u5e02<br \/>\n<iframe loading=\"lazy\" title=\"A Day at SAKO \u2014 The Legendary BLT Sandwich Shop near Iwakuni US Base, Japan. | \u30b5\u30b3 \u5c71\u53e3\u770c\u5ca9\u56fd\u5e02\" width=\"770\" height=\"433\" src=\"https:\/\/www.youtube.com\/embed\/vww9LOQV8Ns?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>Ex-Royal Danish Chef Stuns Japan with Ultimate Smoked Delicacies. \u201cThis is Real Smoked Food!\u201d \/ \u71fb\u88fd<br \/>\n<iframe loading=\"lazy\" title=\"Ex-Royal Danish Chef Stuns Japan with Ultimate Smoked Delicacies. \u201cThis is Real Smoked Food!\u201d \/ \u71fb\u88fd\" width=\"770\" height=\"433\" src=\"https:\/\/www.youtube.com\/embed\/jBHJwrtXBVM?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>Iconic BLT Sandwich Shop Near Iwakuni US Base: Loved by Locals and Military for 62 Years! &#8220;SAKO&#8221;<br \/>\n<iframe loading=\"lazy\" title=\"Iconic BLT Sandwich Shop Near Iwakuni US Base: Loved by Locals and Military for 62 Years! &quot;SAKO&quot;\" width=\"770\" height=\"433\" src=\"https:\/\/www.youtube.com\/embed\/0cqz9dQBb1o?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>Freshest Oyster Takoyaki in Japan?! 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Japanese food |  \u6d77\u9bae\u5c45\u9152\u5c4b \u3050\u3063\u3064\u308a\u5eb5<br \/>\n<iframe loading=\"lazy\" title=\"Japan&#039;s finest seafood cuisine.\ud83e\udd24 Seafood restaurant owned by fishermen. Japanese food |  \u6d77\u9bae\u5c45\u9152\u5c4b \u3050\u3063\u3064\u308a\u5eb5\" width=\"770\" height=\"433\" src=\"https:\/\/www.youtube.com\/embed\/6tM1cEVdEZY?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>\u2728Instagram<br \/>\nhttps:\/\/www.instagram.com\/setouchibox\/<br \/>\n\u2728X (Twitter)<br \/>\n<a class=\"twitter-timeline\" data-width=\"770\" data-height=\"1000\" data-dnt=\"true\" href=\"https:\/\/twitter.com\/setouchibox?ref_src=twsrc%5Etfw\" rel=\"nofollow noopener\" target=\"_blank\">Tweets by setouchibox<\/a><script async src=\"https:\/\/platform.twitter.com\/widgets.js\" charset=\"utf-8\"><\/script><\/p>\n<p>* Please note that all information regarding the video is based on personal vague memories and may not necessarily be accurate.<br \/>\n* Title, summary, and subtitle translations are automatic and may contain errors.<\/p>\n<p>#baker #bread #pizza #paella #spain #japanesefood #japanfood #hiroshima #cuisine #soulfood #streetfood #foodtour #japan #japantrip #japantravel #hiroshimatrip #hiroshimatravel #hiroshimafood #setouchi #inlandsea #foreign #foreigner #sera #satoyama #kominka #ikigai<br \/>\n&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;<br \/>\n#\u5916\u56fd\u4eba\u30b7\u30a7\u30d5 #\u30d1\u30f3\u8077\u4eba #\u304a\u3078\u305d\u30d1\u30f3 #\u30d1\u30f3\u5c4b #\u30d1\u30f3 #\u3071\u3093 #\u304a\u3078\u305d\u30ab\u30d5\u30a7 #\u304a\u3078\u305d\u3071\u3093 #\u304a\u3078\u305d #\u30b9\u30da\u30a4\u30f3\u4eba #\u30b9\u30c8\u30ea\u30fc\u30c8\u30d5\u30fc\u30c9  #\u5e83\u5cf6\u30b0\u30eb\u30e1 #\u5e83\u5cf6 #\u5e83\u5cf6\u540d\u5e97 #\u5e83\u5cf6\u65c5\u884c #\u702c\u6238\u5185 #\u702c\u6238\u5185\u6d77 #\u5916\u56fd\u4eba #\u5916\u56fd\u4eba\u89b3\u5149\u5ba2 #\u5916\u56fd\u4eba\u65c5\u884c\u8005 #\u751f\u304d\u304c\u3044 #\u4e16\u7f85 #\u91cc\u5c71 #\u53e4\u6c11\u5bb6\u30ab\u30d5\u30a7 #\u30ab\u30d5\u30a7 #\u53e4\u6c11\u5bb6 #\u30d4\u30b6 #\u30d1\u30a8\u30ea\u30a2 #\u30b7\u30a7\u30d5<\/p>\n<p>\u767a\u9175\u6642\u9593\u306f\u901a\u5e38\u306e30\u500d\uff01\u30b9\u30da\u30a4\u30f3\u4eba\u30d1\u30f3\u8077\u4eba\u304c\u713c\u304f\u3001\u672c\u7269\u306e\u30d1\u30f3\u3068\u30d1\u30a8\u30ea\u30a2\u3002\u591c2\u6642\u304b\u3089\u59cb\u307e\u308b1\u65e5\u306b\u5bc6\u7740\uff01\uff01\u304a\u3078\u305d\u30ab\u30d5\u30a7\uff06\u30d9\u30fc\u30ab\u30ea\u30fc | \u5e83\u5cf6\u770c\u4e16\u7f85\u753a<\/p>\n<p>\u5e83\u5cf6\u30fb\u4e16\u7f85\u306e\u91cc\u5c71\u3067\u51fa\u4f1a\u3063\u305f\u3001\u30b9\u30da\u30a4\u30f3\u51fa\u8eab\u306e\u50cd\u304d\u8005\u30fb\u30d5\u30e9\u30f3\u30af\u3055\u3093\u3068\u201c\u672c\u7269\u306e\u30d1\u30f3\u201d\u3002\u5c0f\u9ea6\u30fb\u6c34\u30fb\u5869\u3060\u3051\u3067\u4ed5\u8fbc\u307f\u3001\u901a\u5e38\u306e20\u301c30\u500d\u306e\u6642\u9593\u3092\u304b\u3051\u3066\u4e01\u5be7\u306b\u767a\u9175\u3055\u308c\u305f\u30d1\u30f3\u306f\u3001\u5168\u56fd\u306e\u30cf\u30fc\u30c9\u7cfb\u306e\u30d1\u30f3\u597d\u304d\u306f\u3082\u3061\u308d\u3093\u3001\u30b4\u30fb\u30a8\u30fb\u30df\u30e83\u30c8\u30c3\u30af\u3084\u30df\u30b7\u30e5\u30e9\u30f32\u3064\u661f\u306e\u540d\u5e97\u3067\u3082\u63a1\u7528\u3055\u308c\u3066\u3044\u308b\u305d\u3046\u3002\u671d2\u6642\u304b\u3089\u30d1\u30f3\u3092\u4ed5\u8fbc\u307f\u30015\u6642\u306b\u306f\u30ab\u30d5\u30a7\u3067\u30d1\u30a8\u30ea\u30a2\u3092\u4ed5\u8fbc\u3080\u65e5\u3005\u3002\u9ed9\u3005\u3068\u624b\u3092\u52d5\u304b\u3059\u59ff\u3068\u3001\u3042\u305f\u305f\u304b\u306a\u304a\u4eba\u67c4\u306b\u5fc3\u3092\u3064\u304b\u307e\u308c\u307e\u3057\u305f\u3002\u305c\u3072\u6700\u5f8c\u307e\u3067\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/p>\n","protected":false},"excerpt":{"rendered":"<p>15 years baking exceptional bread in rural Japan \u2014 loved by Michelin chefs and customers nationwide. A 150-yea<\/p>\n","protected":false},"author":2,"featured_media":681832,"comment_status":"open","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[144743],"tags":[78105,72011,71998,7855,296138,110227,67446,1170,386648,2967,18974,146715,2738,145017,20141,144531,145016,2739],"class_list":{"0":"post-681831","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-hiroshima","8":"tag-78105","9":"tag-baker","10":"tag-bakery","11":"tag-cafe","12":"tag-oheso","13":"tag-spain","14":"tag-spanish","15":"tag-ytccon","16":"tag-386648","17":"tag-2967","18":"tag-18974","19":"tag-146715","20":"tag-2738","21":"tag-145017","22":"tag-20141","23":"tag-144531","24":"tag-145016","25":"tag-2739"},"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/posts\/681831","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=681831"}],"version-history":[{"count":0,"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/posts\/681831\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/media\/681832"}],"wp:attachment":[{"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/media?parent=681831"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/categories?post=681831"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/tags?post=681831"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}