知る人ぞ知る！京都の山奥にある唯一無二のパン屋！薪窯で焼かれる素朴で最高のパン！
FOOD☆STAR フードスター・2 minutes read
Yasakagama in Kyotango City, Kyoto Prefecture, produces high-quality bread using homemade fermented seeds, jersey milk, sea salt, and local ingredients, offering a variety of unique bread types like Campagne Bio and Brioche Paysanne. The bread baking process at Yasakagama involves milling construction waste firewood, hand kneading, fermenting butter, and baking different varieties like Segur et li and Grand éportre, with baking times ranging from 30-40 minutes, and reservations can be made for their special limited-time bread made with local Yasaka wheat and dill seeds.
Insights
- Yasakagama in Kyotango City, Kyoto Prefecture, utilizes locally sourced ingredients like homemade fermented seeds, jersey milk, and Kyotango sea salt to create a diverse range of bread types, emphasizing a commitment to quality and sustainability in their production process.
- The bread baking at Yasakagama involves unique techniques such as milling construction waste firewood, hand kneading, and fermenting butter, resulting in distinct flavors for bread varieties like Segur et li and Grand éportre, with an exclusive limited-time offering made from local Yasaka wheat and dill seeds, showcasing a blend of traditional methods and innovative recipes.
Get key ideas from YouTube videos. It’s free
Recent questions
What types of bread does Yasakagama produce?
Yasakagama produces bread like Campagne Bio and Brioche Paysanne.
Related videos
Paolo fromTOKYO
Must-Try Japanese Street Food Hidden Gems in Kyoto Arashiyama
Paolo fromTOKYO
Japanese Street Food Tour Top 10 in Kyoto Japan | Nishiki Market Food Guide
Business Insider
Only The Wealthy Could Eat This Intricate Japanese Sweet. Now It's A National Delicacy
YumYum얌얌
진심을 다한 친환경 유기농식품? 압도적, 위생적인 자연드림 생산현장 몰아보기 | Mass Production of Eco-Friendly Food | Korean Food
Insider Food
29 Types Of Bread Around The World | Around The World | Food Insider
Summary
00:00
Yasakagama: Artisan Bread in Kyoto Prefecture
- Yasakagama in Kyotango City, Kyoto Prefecture, produces various bread types like Campagne Bio and Brioche Paysanne using homemade fermented seeds, jersey milk, sea salt from Kyotango, and semi-dry yeast.
- The bread baking process involves milling construction waste firewood, hand kneading, and fermenting butter, with baking times ranging from 30-40 minutes for different bread varieties like Segur et li, Grand éportre, and the limited-time special bread made with local Yasaka wheat and dill seeds. Reservations can be made at Yasakagama Farmhouse Bread.
