Published in 2018 "Fudebako"

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Fudebako
A book that considers the culture of tools.

I can do what I couldn't do
Tools have this power
Fast, easy, easy
Tools have this power
Impress, entertain and soothe
Tools have this power
Only when you can use it, when you use it
Whether the tool is a tool
It's up to you

that is
Your life and way of life
I'm sure it will change

Paper-cutting: Ayumi Shimoda

Fudebako No. 38 Special Feature "70 Years of Takaki Bakery" (Published October 25, 2018)

table of contents
    • ■ Special feature "70 years of Takaki Bakery"
    • Corporate Philosophy and History
    • Daily recipes and treat bread menus learned from professionals
    • Takaki Bakery in Hong Kong
    • About the bubble structure of bread
    • Until the stone oven bread is made
    • As a pioneer of frozen bread
    • From birth to the age of needing care-Healthcare initiatives
    • Takaki Bakery in Indonesia
    • Model country Denmark 1959-2018
    • Andersen Geikita 100 Years Farm and Andersen Farm

    • ■ "Kanpan" has a history! --That emergency food factory tour that everyone knows / Yuka Sano

    • ■ Hands and their surroundings: Broom / Kozaburo Sakamoto

    • ■ Japanese culture "Fudebako Archives" that is handed down with beautiful photographs and both Japanese and English translations. The 18th is "Fu". At Kagafu Miyata, he taught us how to make car fu and crafted fu that are handed down in Kanazawa, and how to cook delicious fu using them.

  • Popular serialization
  • ■ Plums are scents, cherry blossoms are flowers, people are hearts "/ Noh actor Shiro Nomura
  • ■ Digging here Nyan Nyan / Kai Mitori
  • ■ Kappa box / Mieko Uematsu
  • ■ Dreams come true / Yuuo Hashimoto
  • ■ News from Churashima / Galactic Road

　Bread is mainly made from wheat flour, water, yeast, and salt, but it has various tastes and textures depending on the type of bread, such as chewy, plump, and moist. It is said that the number of bubbles that can be formed in bread, the thickness of the film that makes the bubbles, and the taste and texture of bread are determined by the bubbles. Also, the biggest thing about its deliciousness is that it is freshly baked. And to enjoy the richness of the table with bread. How to deliver freshly baked bread nationwide on the premise that it is delicious bread. Alternatively, we propose a table with bread and provide related products. Takaki Bakery is a bakery that thinks that these series of cycles are the business, not just selling bread. So to speak, it is a bakery that has led the Japanese bread culture after the war, and in order to raise the awareness of frozen bread, we will disclose its patented technology, and for delicious bread, we will spare no cost and time, let alone add it. In the current industrialized food industry, the attitude of not using things as much as possible is the "state of food" in Japan in the future. The gratitude and enjoyment of meals, the smiles and conversations that arise from them. Bread will tell you that.

"Fudebako" can be purchased at a bookstore near you. You can also place an order on this shopping page. Please take a look by all means.

Fudebako No. 38 Special Feature "70 Years of Takaki Bakery"

price:1,800Yen + tax

Buy from here

The payment method for this item is [Cash on Delivery "other than"]. If you purchase only each Fudebako issue, it will be posted to the mailbox by Kuroneko DM mail, so you cannot specify the delivery date. note that.

Fudebako No. 37 Special Feature "Soy Sauce" (issued May 30, 2018)

table of contents
    • ■ Special feature "Soy sauce"
    • Ingredients for soy sauce and how to make it
    • Characteristics and regional characteristics of 5 types of soy sauce
    • Low-salt soy sauce and raw soy sauce

    • Shinichiro Azumi's soy sauce label collection

    • Visit the brewer
    • Yamaroku Shoyu, Shodoshima, Kagawa Prefecture
    • Minamigura Yaemon Aoki, Taketoyo Town, Aichi Prefecture
    • Yamashin Brewery, Hekinan City, Aichi Prefecture
    • Higashimaru Shoyu, Tatsuno City, Hyogo Prefecture

    • The taste of soy sauce is the decisive factor
    • Dark soy sauce x Kabayaki / Dark soy sauce x Soba / Tamari soy sauce x Splendid alfonsino boiled / Tamari soy sauce x Ise udon
    • White soy sauce x crab soy sauce / light soy sauce x Kyoto cuisine / sweet soy sauce x horse sashimi

    • History of soy sauce-it started with salted food "Okara"

    • Until the soy sauce seen in today's factory is made

    • Knowing the mechanism of fermentation-the science of soy sauce

    • Modernization and internationalization of soy sauce, Kikkoman's 100 years

    • ■ Soy sauce is always on the table-everyone knows that 60 years of soy sauce bottle / Yuka Sano
    • ■ Hands and their surroundings: Soft sealed bottle / Kozaburo Sakamoto
    • ■ Japanese culture "Fudebako Archives" that is handed down with beautiful photographs and both Japanese and English translations. The 17th is "Kuraseki Kombu". We pursued the power of kelp that supports Japanese dashi culture and the charm of aged kelp that has been handed down to Tsuruga's kelp dealer Okui Kaiseidou.
    • ■ New serialization: Plums are scents, cherry blossoms are flowers, people are hearts "/ Noh actor Shiro Nomura

  • Popular serialization
  • ■ Seiyu / Onishi Seiwemon
  • ■ Digging here Nyan Nyan / Kai Mitori
  • ■ Kappa box / Mieko Uematsu
  • ■ Dreams come true / Yuuo Hashimoto
  • ■ Kyoto Aesthetics: Japanese Mind / From the Chiso Collection Yuriko Kato
  • ■ News from Churashima / Galactic Road

　"Soy sauce" has become the taste of the world from the taste of Japan. However, I didn't know what it was, perhaps because it was too obvious. No, I didn't even know. However, when I learned about soy sauce, I was able to understand once again that each region has its own flavor, even if it is combined with Japanese food. Soy sauce also has the characteristics of each region so that the seasons can be enjoyed not only by the climate but also by the fish and vegetables that can be caught in the area. The so-called "Ofukuro no Taste" has been created by these. Even if you look at the popularity of soy sauce in various places today, it seems that the taste is still inherited. However, what is soy sauce that is accepted worldwide on a global scale, with a completely different climate and ingredients? It's not that the taste tastes good or bad, but that everyone thinks it's soy sauce. That is the great power of soy sauce. Soy sauce, which is a fermented seasoning. The umami and aroma contained in it is just one of its powers, and as a result, there was something called soy sauce that transcended taste. The research and development for that purpose, and above all, the hard work to disseminate it, we have created the products that are recognized and required by the world. Please know the taste of the world and "soy sauce" as a versatile seasoning.

"Fudebako" can be purchased at a bookstore near you. You can also place an order on this shopping page. Please take a look by all means.

Fudebako No. 37 Special Feature "Soy Sauce"

price:1,800Yen + tax

Buy from here

The payment method for this item is [Cash on Delivery "other than"]. If you purchase only each Fudebako issue, it will be posted to the mailbox by Kuroneko DM mail, so you cannot specify the delivery date. note that.

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