About
In 2002, we opened a bakery class in Shibuya Ward where you can learn bread making from scratch using Shirakami Kodama yeast and Hokkaido flour. It has been very popular as the only bread class where you can learn Sara Akita Shirakami's bread recipes, which are familiar with this logo and are sold at co-ops in Tokyo, major natural food stores, and famous supermarkets.
This is a bread class with a homely atmosphere that even complete beginners who have never made bread can take with peace of mind. Bread making can be made "fun, delicious, and easy" with just a few tips. Why don't you take this opportunity to make safe, secure, and delicious bread for your family?
In the Sarapan class, we use only carefully selected ingredients based on safe domestic ingredients such as Shirakami Kodama yeast found in the Shirakami Mountains, a World Natural Heritage Site, wheat flour from Hokkaido, cane sugar from the Amami Islands, and recrystallized salt cooked in seawater from Okinawa.
In the Sarapan class, we practice a unique method called "subtraction bread making" that uses minimal ingredients without using any additives and brings out the original deliciousness of the ingredients. Not only in the recipe, but also in the bread making process, we do not use anything unnecessary.
Once you have fun making bread, try to expand your repertoire. You will be able to make that bread and this bread you long for. And before you know it, you will be growing from the teaching side to the teaching side. Not only the teachers of the bakery class, but also the dream of becoming a bakery.
The Sarapan Classroom does not provide any special machinery or equipment.
This is because it is intended to be made at home. Also, bread that is not baked well has a chance to grow rather than bread that is baked well. Why did this happen? We are promoting learning while thinking about it together.
In the Sarapan class, we hope that through bread making, you will find a dream that you have never imagined before.
The desire to "see the happy faces of my family and loved ones" changes to "I want more people to know the deliciousness of bread and the joy of making it." We aim to be a classroom where you can meet new dreams, such as "I want to try a classroom" or "Let's try a bakery with my family someday."
In the Sarapan class, we do our best to strengthen hygiene in the facility.
We are putting everyone's health and safety first by thoroughly taking measures such as wearing masks, temperature monitoring, and hand disinfection by staff wearing masks, temperature control, hand disinfection, etc., and taking infection prevention measures as much as possible.
Please note that we will ask all participants to take their temperature, fill out a questionnaire, wear a mask, wash their hands frequently, and disinfect with alcohol.
Shirakami Kodama yeast was discovered in the Shirakami Mountains, which straddle the border between Akita and Aomori prefectures. In December 1993, the Shirakami Mountains were registered as a World Natural Heritage Site for the first time in Japan along with Yakushima. The vast mountainous area of 130,000 hectares is one of the rare heavy snowfall areas in the world, so it has been protected from human invasion and has continued to protect the pristine ecosystem for about 10,000 years.
Centered on one of the world's largest primeval beech forests, it is a valuable asset of the world where animals, plants, and trillions of microorganisms have continued to live in the pure water with its deep mystery.
From the humus collected in the World Natural Heritage area, yeast suitable for baking was discovered through joint research by Dr. Kenkichi Kodama and the Akita Prefectural Food Research Center.
From about 500 plants isolated from mulch
Finally, only one plant remained. That is Shirakami Kodama yeast.
It can be said that it is truly a gift from Mother Nature.
Shirakami Kodama Yeast is owned by Akita Prefecture (registration number 4420102).
