| 無料メルマガ配信中 |
西野椰季子☆本日の簡単
マクロビオティックレシピ！ |
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| Principles, commitment
and us |
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About 15,000 years ago, the last ice age ended and wild grains started
to appear. It is said that wheat first appeared in Western Asia and the
Orient. Humans knew how to make fire and they probably crushed wheat, kneaded
with water and cooked it in the fire.It was the first bread that humans
made. Then they experimented with various ways ofcreating better tastes
and found that dough could be left for a while before baking.der Akkord's
breads are made in the same way as this. The dough is naturally fermented-one
of nature's mysteries. In Europe, this natural method is stillused today
for bread making.At der Akkord, all bread is made from 100% organic flour
and pure mineral water, with natural seasonings, fruits, vegetables and
nuts. Each product is hand made with care, leaving plenty of time for rising
and baking. Although this method requires much time and energy, we believe
that it is the ultimate way to create safe, quality bread. All of our produce
is created with the same principles and care. Safe, tasty and appealing-these
arethe keywords to which we give our unflinching commitment.
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100％
Organic |
In the
quest for the best taste, safety, and appearance of what we eat,
we believe that organic food is the ultimate solution. Only 100%
organic and GMO-free ingredients are used in our homemade bread
& foodstuffs. All the produce we sell at der Akkord is carefully
selected or made for our customers. Each item is an example of
the very best of organic foods. As examples of howmuch we care
about our food, we use Japanese alpine mineral water and sun-dried
natural sea salts from France-Guerande and Fleur d'Aquasel-in
all of ourproduce. From time to time, when we cannot obtain 100%
organic ingredients, we will always stop baking certain products,
rather than substitute non-organic items. der Akkord will always
vigorously pursue the safety of what we eat. |
Vegan |
All of
our produce is based on macrobiotic concepts. The following ingredients
are NEVER used: sugar, meat, fish, eggs, dairy products, animal
products,yeast, baking soda, baking powder, and all chemical
additives. A macrobioticdiet expresses the old eastern philosophy
of yin and yang. It was first introduced by Mr. Nyoichi Sakurazawa
and developed by Mr. Hideo Omori. It is now known world-wide
and probably recognised more outside Japan than in it. Manycelebrities,
such as Carl Lewis, Dave Scott, Edwin Moses and John Lennon,
toname but a few, have practiced this vegan diet. |
Water |
Bread
is made from water and flour. But did you know that a loaf of
bread contains water equivalent to more than one third the weight
of the flour? We use Japanese alpine pure mineral water from
Yamanashi in all of our bread and food, because we consider water
to be one of the most important ingredients. It is mild and smooth
water, with a hardness of 26.6 and a pH of 7.1. Slightly alkaline
water is ideal for bread making. In our kitchen, we employ a
water purifier for other usages, such as washing vegetables. |
Sea
Salt |
Salt
is crucial. It contains more than 60 minerals essential for the
human body. Salt is also one of the elements determining taste,
so is very important in der Akkord's produce. We use the salts
of Guerande for our main cooking, and those of Fleur d'Aquasel
for the finish, the latter being famous for its fineness and
quality. Both of these salts are produced in France, using traditional
methods more than a thousand years old. Sea water is drawn into
the salt field, where the sun and wind produce salt crystals.
The purity of the salt is low, which means that it contains many
different minerals, and it almost has a hint of sweetness. This
type of salt will draw out the flavour of other ingredients during
cooking. Salt is also essential for bread making as a preservative,
to strengthen gluten, to modulate fermentation, and so on. |
Sourdough |
Our natural sourdough (leaven) has been cultured for years with only naturalmineral
water, natural sea salts and stone-ground organic flour. We use either
whole-wheat flour or whole-rye flour, depending on the type of bread. Natural
sourdough encourages the rich flavour and aroma of wheat, but this simple
living dough needs special care when handling. For example, it has to be
cultured permanently, otherwise the leaven will die. That means we cannot
run out of good organic flour. It takes several hours to ferment and is
very sensitive to environmental changes, such as temperature and humidity.
Ultimately, bread making is also dependent on our knowledge, experience
and intuition. |
Wheat |
For bread,
we mainly use Haruyutaka flour from Kitaichi Organic Farm in
Hokkaido. For other baking, we use Hokushin, Taisetsu and Kitakami
flours. We may also use flours such as Nanbu depending on availability.
Our whole wheat,Norin 61, is grown at an organic farm in Gunma,
where only vegetable-based fertilisers have been used for the
last 20 years. Whole wheat is ground with a stone grinder at
our premises, so that any oxidation is reduced and its nutty
flavour is kept fresh. We use organic rye from Grain Works, Canada,
credited by QAI in the U.S. Japanese organic flour is rarer and
more expensive compared to imported flours. Also overseas organic
flour becomes expensive relative to its home-country price when
it is imported to Japan. It is not very easy to obtain high-quality
and relatively inexpensive 100% organic flourin Japan. We always
endeavour to maintain a constant supply of our bread, but there
may be times when a lack of appropriate flour prevents us from
baking some of our bread. |
Natural
Sweets |
Organic ingredients have their own natural sweetness. Our desserts, pies
andcakes do not contain sugar, honey or maple syrup. However, we may add
a little rice syrup to some of our produce. Enjoy the subtle natural sweetness
of our organic cakes and desserts with all five senses. |
Equipment |
We use a French electric bread oven with thick stone shelves, to provide
good reflected heat. Our pans are made from stainless steel by Fissler,
a German company. Our wheat grinder is made from French stone. Natural
wood is usedfor the peel, a tool to remove bread from our baking moulds.
Our moulds and baking trays are of a traditional iron construction. We
do not use materials such as aluminium, Teflon coating, silicon, fluorine
etc. We never use a microwave oven. |
The
Environment |
Our shop
is decorated with environmentally friendly materials. Materials
used for the interior, such as the floor, ceiling, paint, glues,
etc., do not release environmental hormones and will naturally
degenerate. We have chosen wooden materials from sustainable
forest resources and do not use chemical preservatives. We use
recyclable materials as much as we can for our packages, which
do not produce dioxins. We also use recycled paper and soya ink.
If you bring your own containers, we offer a small discount. |
| DESIGN |
Visual
materials are very effective tools to give you a clear idea of
what we are aiming for Masanobu Nishimura of Design Synapse,
and his wife Masami,a comic writer, both of whom share our thoughts,
designed all of our packages and leaflets using our theme colour
of Indigo. |
| der Akkord |
Akkord
means "musical chord" in German. We named our shop
in the hope that we can bring you a harmony of natural flavours-a
symphony for your taste buds. |
| ・・・How to eat our bread・・・ |
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Slice thinly (1cm), spray with water and toast lightly. Pita bread may
need a good spray of water and to be toasted until only the surface becomes
dry (without a toasted brown colour). But it should be hot when you touch
it. You can try sesame paste or peanut paste with a pinch of salt. We recommend
our bread for sandwiches, too. Even just a piece of lettuce will enhance
the taste of the bread. Japanese fillings, such as burdock and carrot cooked
in soy sauce, or millet burger, go very well with our bread. You will be
surprised to find out how delicious they are!
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| ・・・How to store our bread・・・ |
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To avoid drying out, please keep our bread in plastic bags or in equivalent
containers. Always store them in the fridge. The bread will become mouldy
if you leave it in warm places, even in winter. You can keep our bread
for two week in the fridge or for two months in the freezer. Slice before
freezing and remove only the amount you need each time from the freezer.
It is said that rye bread tastes best three days after baking. Store well
and enjoy our bread!
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