Abstract

How is bread made? A photo picture book about food education that teaches the importance of food, from wheat harvesting to eating. All-Hokkaido coverage.

◆Includes Hokkaido wheat fields, harvesting, and easy bread recipes.
◆Funnily teaches children up to 10 years old about local production and consumption and food education.
◆The pages are like science experiments to capture children's attention.

A photo picture book about local production and consumption and food education, taught by a popular bakery in Obihiro City, Hokkaido. This book follows the wheat fields of the Tokachi region, which boasts the No. 1 domestic wheat production volume, for a year, showing the process from harvested wheat to flour, making bread dough from flour, and baking. Chef Amagata of "Masuya Bakery Mugioto" teaches the "science wonders" unique to wheat and "bread recipes that can be made at home." Local children also appear in the pages, delivering a message about cherishing food.

Author’s Information

Opened in 2009 in Obihiro City, Hokkaido, as the flagship store of the long-established "Masuya Bakery (Masuya Shoten)." Like its other stores, it uses 100% Tokachi-grown wheat for its bread. It is also known as "Japan's largest bakery" and is a popular store that attracts more than 1 million visitors annually from both Japan and abroad.