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Nagano Local breadMilk BreadGet to know the charm of
A fluffy dough with plenty of creamMilk Bread。
「 Ginza NAGANO "It is also very popular Nagano This is the prefecture's local bread.
Learn how this bread was born, loved by people, and what characteristics it has, and what it has, and what it has to offer, andMilk BreadWhy not find "?
Vol.1 Milk BreadTracing the roots of
Vol.2 A specialist loved by the localsMilk Bread
vol.1 Milk BreadTracing the roots of
For many years, regardless of gender, Nagano Loved by the people of the prefectureMilk Bread. Many residents of the prefecture thought that it was "something that can be found anywhere in the country," but in fact, Nagano It was only recently that I realized it was local. Many bakeries in the prefecture offer original, carefully selected recipes.Milk BreadThey are made, and major bread makers can also be used. Nagano Targeted within the prefectureMilk BreadIt's probably because they were really familiar to us, such as manufacturing.
If you explore its roots, there are various theories, but it was born around 1955, shortly after the war. It is said to have originated from Wakamasu Bread, a bread shop located in Ina City. One day, someone came to buy bread early in the morning to work at the Miwa Dam, which was under construction at the time. However, it is said that the baker in the store started when they had not yet sold the bread before, cutting flat bread that had been baked for breadcrumbs the day before into squares and serving it with butter cream for sweets.
When the president saw this, he thought, "This will sell," and said,Milk BreadIt was commercialized by naming it as ". When food conditions were not yet good, milk seemed to have become popular because it was a delicious, nutritious, high-end product.
As the reputation grew, the store's president suggested, "It's a good product, so we should teach bread shops in the prefecture how to make it and spread it out." Nagano He was also the chairman of the prefectural bread association,Milk BreadA seminar was held. thusMilk BreadIt spread throughout the prefecture.
ThatMilk BreadThe illustration of a cute retro packaging with a boy painted in blue on a white background is synonymous with. In fact, this painting is not particularly official, but it is a mysterious being used in many bakeries in the prefecture, and is still in its present time and today.Milk BreadThis is one of the reasons why it is so popular.
The original illustration is Kanemaru Bread Shop in Fukushima, Kiso Town. It is a packaged picture of a mother sketching the current store owner's childhood. The image that "milk = supplements children's nutrition" seems to have been a catalyst for further spread.
So why do these illustrations differ slightly from store to store? One of the shops that continues to use traditional packaging today.Nagano City"Showa 24 (Showa 24)" was founded in Toyono in 1949.Kobayashi Seikaho"Current representative and second generation Kobayashi Kenji explained the reason.
"According to my previous father, we have been in the 1950s.Milk BreadHe apparently made it, and the trigger was the packaging for this boy. At that time, it was at various bakeries in the prefecture.Milk BreadWhen I was starting to make it, my shop, which was a Japanese confectionery store, also had a packaging company.Milk BreadI came to the sales of my bag, and now I'mMilk Bread"It's selling well," he said he thought up the manufacturing method through trial and error."
It is said that there were stores in various locations that adopted the same packaging due to the sales of contractors. However, around 2001, the design was discontinued. So,Kobayashi SeikahoWith permission from the manufacturer, we created our own edition, added a new store name and continued to use it.
"It seems that some of the stores that used this package also made their own versions. We had the exact same design, but I think each store added a little original element. So the pictures are slightly different depending on the store. It's interesting."
Kobayashi says this. The fact that similar packaging can still be seen at bakeries all over the prefecture is a remnant of the fact that each store has created an original version due to the discontinuation of the publisher.
From around 2018,Kobayashi SeikahoT-shirts with this design as motif are sold inside the store. It has gained popularity among young people who say that it's nostalgic and that it grew with this flavor, and has also sold bags, and now there are many people who come to the store looking for merchandise.
The design has been loved for a long time and remains the same today, and it also gives you a sense of attachment and security that has come from childhood.Milk BreadNot only is the taste of this, but the warm Showa-style packaging is also in the past,Milk BreadThis is probably one of the reasons why many people love it.
References: Mind published by the Nagano Foundation, a SME, Public Interest Incorporated FoundationShinshu' (vol.62/September 2019 issue) published in p.17-18 "I love you everyone!Milk BreadThe world ofhttp://www.mdnagano.or.jp/mind/62/vol62.pdf#page=18
*This article is information as of February 2023. Please note that the products we carry may have changed.
Vol.2 A specialist loved by the local communityMilk Bread
Limited CompanyKobayashi Seikaho Representative Kobayashi Kenji
Now, the retro packaging is also popular.Kobayashi SeikahoHowever, there are many fans of that taste, Nagano In the Northern Shin area of prefecture,Kobayashi Seikaho"When you say "Milk BreadMany people think of it as a place that is familiar to the local community. but,Milk BreadWhen he first started in the 1950s, he was a Japanese confectionery store, and since there were no butter cream like other Western confectionery stores, he apparently had a lot of trouble making cream. At first, it was simple, just adding sugar to the shortening and whipped it, but Kobayashi said, "At that time, there was a shortage of supplies, so anything as long as you could sell, as long as you're sweet."
Buttercream began to be used at Kobayashi's parents' home, who studied Japanese and Western confectionery at a confectionery school in Tokyo in 1979.Kobayashi SeikahoSince joining the company. We are now offering many Western sweets,Milk BreadThey also made buttercream. However, as the production of Western confectionery gradually increased, the supply of butter cream became unable to keep up, and for over 30 years, we have been using the current sweetened milk paste whipped cream.
On the other hand, the method of making the dough that does not use yeast food remains almost the same as it was originally. Kobayashi also stayed at a bakery shop from Saturday to Sunday to study bread making, butMilk BreadThe fabric of this product was taught and passed down from the previous generation. The only change in the recipe was that about 20 years ago, I began using liquid fats (※) instead of margarine. It has become more moist and has a better mouth feel.
(※) Liquids containing vegetable fat and milk fat
Around the same time, wholesale sales began. As the bread selection is expanding,Milk BreadKobayashi has seen a decline in sales.Milk BreadHe also said he had been worried about quitting manufacturing. However, he said he was confident in the taste and continued to manufacture it.
One day,Milk BreadWhen I was impressed by the deliciousness of the food, I received a request from the sales manager of a department store, saying, "I would like to sell it as a product starting tomorrow," and when I immediately started a wholesale business, it suddenly became popular. "They sold three times the amount of production, and I was surprised at how much they were doing," Kobayashi recalls. It has now been sold to local supermarkets where rumors have been heard, and is now so popular that it is shipped outside the prefecture.
It captivates many peopleKobayashi SeikahoofMilk Bread. I learned a little bit about how to make it.
[Fabric making]
Preparation begins every morning at around 4:30. Fermentation is carried out in two fermentation rooms, and in winter, it is cold and does not progress.TimesAdd it to ferment.
After the primary fermentation, thoroughly vent the gas by crushing it with both hands, split it and mold it. Let it ferment for the final fermentation.
【bake】
Place in a large kiln where up to 9 pieces (54 pieces) can be baked. Bake at 196°C for 11 minutes. It is said that in most cases, 80 pieces (480 pieces) can be baked.
【cool】
After the dough is baked, apply salad oil to the surface to prevent drying, and use a cooler in the winter.TimesPour it over and let it cool.
[Cut]
Once it's cool enough, cut the top and bottom in half with a long bladed bread knife. It is only possible to use hand to capture the center of the dough, which differs in their respective bulges and shapes, and cut them evenly.
[Apply cream]
After measuring the amount of cream, apply evenly with a spaterra and make a large pieceMilk BreadTo. Cut this into 6 equal parts. It is not a huge size that cannot be cutMilk BreadIt is also sold by reservation and is apparently popular at parties, dinners with friends, and family events.
[Sack in a bag]
Finally, carefully pack the edge of the bag to avoid adding cream, and seal it to finish. It will be in store around 10:30am.
[Sack in a bag]
The carefully crafted method that can only be achieved through handmade products is also an element that brings out the deliciousness.
"It's popular with customers of all ages, and our employees are happy to work there. That's what I'm grateful for."
Kobayashi's gratitude also came to the store's store.Milk BreadIt must be supporting the popularity of the company.
Limited CompanyKobayashi Seikaho
address:Nagano CityToyono 1083, Toyono Town
phone:026-257-2267
*This article is information as of February 2023. Please note that the products we carry may have changed.
