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Sailor Moon stamp. So intricate!! (Stamp made with eraser material - keshigomu hanko) twitter.com/kitori_fujiwar…

recently on twitter - 11 hours 13 min ago
Sailor Moon stamp. So intricate!! (Stamp made with eraser material - keshigomu hanko) twitter.com/kitori_fujiwar…

Not an English one I’m afraid (not saying there aren’t any good recipes in English, I just haven’t tried any)

recently on twitter - 18 hours 57 min ago
Not an English one I’m afraid (not saying there aren’t any good recipes in English, I just haven’t tried any)

Uchiki pan’s shokupan, and part of their bread shelves. (It’s one of my favorite bakeries in Japan.) pic.twitter.com/weg1806GtZ

recently on twitter - 18 hours 57 min ago
Uchiki pan’s shokupan, and part of their bread shelves. (It’s one of my favorite bakeries in Japan.)

European style bread has a longer history in Japan than a lot of people think. This is Uchikipan, a bakery in the Motomachi district of Yokohama. As their window says, est. 1888. pic.twitter.com/5gSbCmvcMp

recently on twitter - 18 hours 57 min ago
European style bread has a longer history in Japan than a lot of people think. This is Uchikipan, a bakery in the Motomachi district of Yokohama. As their window says, est. 1888.

Correction: the domestic bread flour with the highest % of protein has 11.5% (Haruyutaka) tomiz.com/item/00008802

recently on twitter - 18 hours 57 min ago
Correction: the domestic bread flour with the highest % of protein has 11.5% (Haruyutaka) tomiz.com/item/00008802

Yeah because US (and Canadian) bread flour is very high in protein

recently on twitter - 18 hours 57 min ago
Yeah because US (and Canadian) bread flour is very high in protein

(To make it easy, Japan and China did not resume diplomatic relations until 1972.)

recently on twitter - 19 hours 57 min ago
(To make it easy, Japan and China did not resume diplomatic relations until 1972.)

And why would a staple bread in Japan that got established in the 1960s be using a Chinese base? Do some basic historical research ffs.

recently on twitter - 19 hours 57 min ago
And why would a staple bread in Japan that got established in the 1960s be using a Chinese base? Do some basic historical research ffs.

Yudane was already in widespread use in the late 1960s in Japan. The commercial baker PASCO tried to patent the process but failed because of precedent.

recently on twitter - 19 hours 57 min ago
Yudane was already in widespread use in the late 1960s in Japan. The commercial baker PASCO tried to patent the process but failed because of precedent.

Kyoto consumes the most bread per capita in Japan (according to 2016 data) - which may surprise ppl who think of it as very “traditional”. todo-ran.com/ts/kiji/11802

recently on twitter - 19 hours 57 min ago
Kyoto consumes the most bread per capita in Japan (according to 2016 data) - which may surprise ppl who think of it as very “traditional”. todo-ran.com/ts/kiji/11802

I suspect some writer started it and it’s spread, like these things do. FWIW the cities most associated historically with bread baking in Japan are Kobe and Yokohama.

recently on twitter - 19 hours 57 min ago
I suspect some writer started it and it’s spread, like these things do. FWIW the cities most associated historically with bread baking in Japan are Kobe and Yokohama.

11.3% protein that is (protein content indicates gluten level since gluten is basically protein)

recently on twitter - 19 hours 57 min ago
11.3% protein that is (protein content indicates gluten level since gluten is basically protein)

Adding that domestic Japanese bread flour is still fairly low gluten. The maximum gluten flour is around 11.3%. Which is why yudane is still popular. You don’t absolutely have to use yudane for successful shokupan though if you use a high gluten flour.

recently on twitter - 19 hours 57 min ago
Adding that domestic Japanese bread flour is still fairly low gluten. The maximum gluten flour is around 11.3%. Which is why yudane is still popular. You don’t absolutely have to use yudane for successful shokupan though if you use a high gluten flour.

【採用情報】VOGUE JAPAN Digital Editor 募集 「環境問題、性の多様性、フェミニズム」など社会問題にまつわる知識と興味があるデジタル・エディターを募集します。 bit.ly/2ObAMhm pic.twitter.com/R247fBLI3E

recently on twitter - Thu, 2019-11-21 23:00
【採用情報】VOGUE JAPAN Digital Editor 募集 「環境問題、性の多様性、フェミニズム」など社会問題にまつわる知識と興味があるデジタル・エディターを募集します。 bit.ly/2ObAMhm

荒磯親方いいねー シウマイサイテー

recently on twitter - Thu, 2019-11-21 17:00
荒磯親方いいねー シウマイサイテー

Yu Darvish recommends frozen yaki onigiri as the only carb he can tolerate without feeling weird. He says it’s because freezing increases resistant starch and lowers the GI of the onigiri. youtu.be/UBzFqORSJtI

recently on twitter - Wed, 2019-11-20 21:00
Yu Darvish recommends frozen yaki onigiri as the only carb he can tolerate without feeling weird. He says it’s because freezing increases resistant starch and lowers the GI of the onigiri. youtu.be/UBzFqORSJtI

The yaki onigiri he’s holding is Nissui Yaki Onigiri. He got it at Mitsuwa. pic.twitter.com/d5JZoqEpVi

recently on twitter - Wed, 2019-11-20 21:00
The yaki onigiri he’s holding is Nissui Yaki Onigiri. He got it at Mitsuwa.