The "Shinmugi Party", an event to enjoy bread made from freshly caught "Shinmugi", was held on October 17th in Daikanyama Log Road, Tokyo. In addition to the main event space, there are two bread sales spaces, for a total of three venues.

In the event space, a team of wheat producers and baker from eight regions nationwide will talk about their thoughts on bread while serving "new wheat" bread. Participants can enjoy bread at the same time as listening to the producers. Also, the bread served on this day is made with a recipe only for this day.



In addition, new wheat bread collected from about 20 bakeries nationwide is lined up in the sales space. People who usually wanted bread, which was difficult to obtain, were constantly in line.




I would like to introduce the bread that I was interested in because I bought it at the En-eating editorial department.

◆ "Olive and tomato" Lumiere de Bey (Kanagawa) 280 yen

Bread with herbs such as basil and rosemary in addition to olives and tomatoes. 100% new wheat from the wheat variety "Haruyutaka" is used.



Every time you chew, the flesh of the olives has a mellow saltiness and umami, and the dough overflows with the flavors of tomatoes and herbs. In addition to the chewy and moist texture of the dough, the flesh of the olives that has been stuffed into it gives it a juicy taste.


◆ "Fruy" Cicoute Bakery (Tokyo) 420 yen

A baton-shaped bread filled with dried fruits and nuts. Uses rye and whole grains.


The crunchy nut texture, the sweetness of the dried fruits, and the aroma and sourness of the dough randomly attack each bite. They gradually come together in one deep taste. Although the ingredients are plentiful, the taste of the dough is not hazy, and the balance between the taste of wheat and the ingredients is well thought out.


◆ "Rye bread" Sokesh bread (Hokkaido) 330 yen

Rye bread with a solid record. Contains 40% fresh wheat.



It has a fragrant flavor and a chewy texture. Each time you chew, the acidity and umami deepen. Still, it melts in your mouth and is delicate, as if it melts into your body as it is.


◆ "Baguette in the morning and noon" TOLO PAN TOKYO (Tokyo) 250 yen

A mini-sized baguette made from 100% fresh wheat.



The crispy and fragrant skin is thick, and the dough is clogged and has a satisfying taste. Every time you chew, the scent of wheat rises from each of the fine textures, and the slight sweetness of wheat spreads.


◆ Participation "Tera Tail" 250 yen (Aichi)

The uniquely shaped bread that imitates the number "3" contains bitter chocolate and chestnuts. Contains 40% fresh wheat.


Even if it is thin, the contents are soft and soft. The contrast with the crispy skin is vivid. The presence of chocolate is not too strong, and it is well-balanced with the chewy texture of chestnuts, the rich sweetness, and the sweetness of wheat that exudes from the dough.


All of them have a clear taste and sweetness of wheat. The simple ones are delicious as they are, and the ones with ingredients have a good balance with the dough.

◆ Where did you come up with the idea for the new barley party?

"New rice" and "new soba" are familiar, but when it comes to new wheat bread, you can't hear it. I wonder why? I asked Mr. Ikeda, the organizer, along with the reason for the event.

En-eating: If you have any reasons or reasons for holding the new barley party, please tell us.

Mr. Ikeda: "There are two main types. One is to let people know that new wheat bread is delicious. The other is to bring together wheat producers (farmers) and consumers who usually do not have the opportunity to meet each other. That's why I thought it would motivate producers to make more delicious and safe wheat and give consumers peace of mind. "


En-eating: Why is new wheat bread not widespread in the world?

Mr. Ikeda: "The quality of freshly caught wheat is not stable and it is difficult to make bread. Therefore, it was common sense to ripen and then grind to make bread. For example, you can make delicious bread with a strong flavor. It's the same as the delicious new buckwheat made from freshly ground buckwheat flour. "

Eat: I see. If delicious food spreads in this way, the number of shops that make new wheat bread may increase. Thank you for talking.


Bread that has taken root as a food culture in Japan, with a focus on breakfast. However, especially for us consumers, there are still some aspects that we do not know. By knowing bread and getting to know the maker, more delicious bread will be born. It was a new barley party, an event that creates such a wonderful cycle.