Simple, delicious, and easy to make. A local bakery loved for many years

There's a small, beloved bakery on Miyakojima Island for many years.
It's owner Akamatsu Sora's favorite. "Sora Nekojisha," a combination of the names "Sora" and "Nekojisha" (artist), is known for its healthy bread made with simple ingredients and homemade natural yeast.

"We use as few secondary ingredients as possible, just flour, water, and salt. That's all it takes to make delicious bread. It's not a shop policy, but in the end, simple breads like these are the ones that remain. Since bread is a staple, I strive to make bread that people won't get tired of eating."

"I use yeast made from wheat flour. The reason is that, because it's made from the same wheat, it's less likely to have any inconsistencies in the softness and hardness that are important for bread texture. We make a lot of simple breads, so I strive for consistency. Wheat is the best in terms of consistency, allowing me to make the bread I want."

Sora says she finds the moment when the bread rises and becomes fluffy. While you might think she truly loves bread, it turns out she used to hate it.

"It smelled bad and was incredibly sweet. Maybe it was the times (laughs)."

But there was a life-changing moment.
"When I tried a certain French bread, I thought, 'Wow! It's so delicious!'" he recalled of that fateful encounter, describing it as "awesome." From there, he continued his training, learning bread making, and 19 years ago, opened Sora Neko Jujisha in his hometown of Miyakojima.

The rescape serves bread made with "sanpin tea" and "cane sugar" produced by Sora Neko Jujisha.

"Not only is it delicious, but they make bread that's also very Miyakojima-esque. They've made about six different types so far. The rescape changes its menu with the seasons, so Sora is always available to suggest breads that complement the dishes, which is really helpful."

So says Shinsuke Kawashima, executive chef of the rescape.

Sora also shared a message: "I hope everyone staying at the hotel enjoys their food."

When I asked Sora, the baker, how he recommended eating bread, he replied, "The key to deliciousness is how many air bubbles you can create. We say "eating the air bubbles." Baking large, fluffy loaves results in deliciously fluffy bread. Large loaves like sliced ​​bread actually taste better if you let them sit for a day."

"Rather than freshly baked?"
This would later turn out to be a rude question, but at the time I didn't realize it. Bread tastes best when it's freshly baked. I thought it was common knowledge.

"The flavor is good, but the dough is still a bit mushy. After a day, the moisture has evaporated to a certain extent and the various flavors have blended, and then you toast it warm and eat it. That's the best way to eat it," Sora strongly suggested.

The head chef then chimed in, saying, "Freshly baked is actually a misconception. It only looks delicious because of the steam rising from it. It certainly smells nice, though."

"That's right! The 'freshly baked bread belief' is deeply rooted. You cool the bread after baking and freeze it to stop the starch from changing. Then, toast it the next morning and eat it. This is the best way," Sora said, getting excited.

I see, that's how I'll eat my bread from now on. A professional chef and a professional bread maker say so.

"Nekojijisha," which gives the shop its name, is the author of Sora's favorite work, "A Small Tea Party." It's both Sora's starting point and his dream for the future.

"It's just a couple of cats drinking tea. But the tea looks delicious. That's what made me want to open a food store. I took a tea class, and from there I made connections with all kinds of people, and eventually I settled on bread."

"But I really want to do tea (laughs). I'll do bread here and tea somewhere. That's my dream, I guess."