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NAMAKE MONOCO PAN CHOKUNI - WITH KIMURA SAN - HIRAO - YAMAGUCHI - JAPAN

NAMAKE MONOCO PAN CHOKUNI - WITH KIMURA SAN - HIRAO - YAMAGUCHI - JAPAN

"Namake monoko pan chokuni" means " Lazy baker" and just how i felt when the alarm clock set off that morning at 4 am as I wanted to experiment the making of"An Pan" a favorite Japanese brioche, with our local bread master, Ottosan Kimura, Akemi's father in the Hiraho's peaceful countryside.

LA RECETTE DU BOULANGER
oysters shoyu (+2 L/spoon)
flour (1.2 kg)
olive oil (+1 L/spoon)
eggs (8)
brown cane sugar (110g)
baking powder (30g)
butter or margarine (30g)
salt (15g)
milk (+60cl - warm)
softly mix all ingredients by hand
put in bread knead machine for 3 minutes or if strong do it yourself
once done, take the dough and bang on table 100 times
then roll to form a large ball until dough does not stick to fingers
roll 2 balls and let them raise for one hour in a warm cupboard.
then roll 2 logs and cut small pieces of 40g each to form small baguette of plain dough, the rest of the dough is shaped in small balls stuffed with "red bean past" Anko - you can buy it or make it yourself (see recipe here - http://www.justonecookbook.com/how_to/how-to-make-anko-red-bean-paste - http://www.cuisineenbandouliere.com/lanko-une-pate-a-tartiner-a-base-de-legumineuses/)
prepare several oiled trays and placed 6 to 8 buns per tray and raise again for 2 hours in your warm cupboard. 
If using a traditional oven, prepare the fire and let it warm for 2 hours - remove all wood fire's hot coal before baking the An Pan for 10 mn in the hot oven.
with practice, your An Pan will improve in shapes and looks, just a question of practice and very early starts !

LE SEL DE L'ILE - MAKING SALT ON USHIMA ISLAND - YAMAGUCHI

LE SEL DE L'ILE - MAKING SALT ON USHIMA ISLAND - YAMAGUCHI

NORIKO SHIRATORI, A HIDDEN CHEF ON OSHIMA ISLAND - JAPAN

NORIKO SHIRATORI, A HIDDEN CHEF ON OSHIMA ISLAND - JAPAN