Masaaki Kusayanagi
Every Sunday morning I religiously pickup a couple of loaves of ﾒForest Breadﾓ at Kusayanagiﾕs country house-style bakery in Itoshima. Itﾕs a dark heavy bread made with rye flour, wheat flour and loaded with carroway seeds. Itﾕs just one of the many European old-style breads he bakes using all-natural ingredients. He even cultivates his own yeast. Knowing such care and energy goes into making of these breads, I was shocked to hear that he doesnﾕt even like bread, nor does he claim his is the tastiest. For Kusayanagi, itﾕs the process thatﾕs most important. Fortunately for us ﾐ the result just happens to be so lovely.
Nick Szasz/Editor-in-Chief
NOTE: Encounter is Fukuoka Now’s interview page. Each month an inspiring individual from the Fukuoka community is introduced. The interview is conducted and printed in Japanese. For the convenience of non-Japanese, phonetic kana characters appear above the kanji (Chinese characters) Unfortunately, this can not be replicated on our site. Click on the word ” Japanese” of the small Japanese flag to read the text in Japanese.
