The book collected all 264 kinds of bread made by 158 bakeries or bread makers across Japan. The origin and ingredients of each bread, the characteristics of the taste, consumer reactions, the history and personality of each bakery, and the main menu were clearly and tactfully introduced.
In the first part, "Soul Bread," which can only be tasted in certain regions, will be presented. It includes Nagano's milk bread, Kochi's hat bread, Ishikawa's white sand, and Kanagawa's potato chip bread. In the second part, there are breads that can be found anywhere in the country, but they have completely different tastes and shapes depending on the region. For example, in Niigata, castella sand of Nakagawa Bakery is famous, and in Iwate, triangular castella of Orion Bakery is the representative.
Local bakeries loved all over Japan will be highlighted in Part 3. In the last 4th part, the representative breads of Japan were collected. It introduces the same name and type of bread from all over the country, including red bean bread, yakisoba bread, curry bread, and jam bread.
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Author: 다쓰미출판 편집부, 수키
Publisher: 클 Book KL (2023)
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