Not just noodles!A new charm of buckwheat, a galette shopkeeper from Iwata at home, a cooking class to expand consumption | Your Shizuoka Shimbun

Shimada Branch Yutaro Ikeda

　Yukio Tamagoshi (41) from Iwata -shi, who runs a specialty store for the buckwheat dish "Galette" in Brittany, France, tags with buckwheat producers nationwide and used galette and local ingredients.We started developing the classroom.The first classroom was held in Fujieda City in early January.Handmade soba is the mainstream domestic country, expanding the possibilities of buckwheat food, increasing home consumption, and being keen to overcome the corona with the producers.

　Tamakoshi runs a specialty store, Fleur de Sarazan, which offers a galette made of domestic buckwheat flour in Asakusa and an apple wine liquor cider. About 20 years ago, she met Galette in Tokyo and was fascinated by the new way of enjoying buckwheat. At the age of 22, he quit his office worker and entered a cooking and confectionery school. After graduating, she trained in Garettes in Tokyo and home France, and opened a Galette specialty store in 2019. However, the year after the store opened, new colon virus infections spread nationwide. She thought that many restaurants were closed and buckwheat lost their place, and that they could be ahead as a chef who handles buckwheat. The sprouting was "I want to increase the consumption of buckwheat and lead to the support of producers." She came up with a cooking class that I thought that it would be possible to increase consumption by communicating a buckwheat cuisine recipe that can be easily cooked at home. In the cooking class in Fujieda City, Mr. Kaminaka, a farmer (53), a farmer in Kawane -Machi, who provides buckwheat nuts to Tamakoshi's specialty store, also has fresh fresh vegetables cultivated in a cooler environment compared to flatlands. I participated. Participants cooked galette and buckwheat real potage soups, fresh vegetable salads, etc. At present, buckwheat nuts and buckwheat flour are commercially available on the market. "I want to connect consumers and producers in a cooking class and create a distribution route," said Tamagoshi. In the future, we will look at the national development of cooking classes. She said, "I want to send buckwheat in various ways of enjoying buckwheat with the producers of the land, and eventually want to bloom buckwheat flowers on the increasing number of idle farmland nationwide. A local dish in the northwestern part of Brittany, northwest of France, where galette buckwheat flour, water and salt are mixed thinly and baked with eggs, hams, cheese, etc. Similar foods have "crepe", but generally use flour.