What Is the Ideal Bread? — Between the Work Cultures of Japan and Germany | Sourdough Bread in Japan

【Hitotowa Bakery | Kisarazu, Japan】
Takafumi Shimano of “Hitotowa” uses organic ingredients for everything, including flour. He focuses on whole grain breads, hoping those who eat his bread will become healthier.
At age 20, Shimano went to Germany and spent a total of five years earning his German national qualification, the Meister in baking. This highly demanding certification requires not only mastery of baking techniques but also passing exams in German covering subjects like laws and personnel management.
After returning to Japan, Shimano opened “Hitotowa” in 2017.
This video closely follows Shimano's bread-making process from early morning. While carefully documenting the steps involved in bread-making, it also features interviews discussing differences between Japanese and German baking practices and issues surrounding working conditions.

Types of Sourdough Starter
1. Sourdough
2. Rye Sourdough

Owner: Shimano Takafumi
Shop Name: Hitotowa
Address: 1-10-32 Shinden, Kisarazu City, Chiba Prefecture
https://maps.app.goo.gl/hb1q7sm36akgZ...
Instagram:   / hitotowa_  

Production, Filming & Editing: Reiya Watanabe

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Timestamps
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0:00
Making dough
1:33
About he Use of Sourdough in German Bakeries
3:26
Preparing Chestnut Bread
12:25
The Reality of German Bread and Bakers
16:05
The High Level of Japanese Bread Culture and Its Negative Aspects
28:56
After gaining experience in two countries, the answer he arrived at
38:18
Customer Feedback

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