This flour is produced by the fourth generation of the Orikasa farm, a family that has been studying natural cultivation from generation to generation. They earned the JAS (Japan Agricultural Standard) organic certification in 2011 for 28 hectares of their 95-hectare farm and started working on pesticide-free, fertilizer-free cultivation. They grow soybeans, adzuki beans, black Sengoku soybeans, potatoes, tomatoes, apples, and other crops without using any pesticides or fertilizers. Harukirari is a type of hard flour, which produces springy yet firm bread that is recognized for its good aroma. The aroma of blend of butter and flour is especially good and makes it optimal for baking baguettes, croissants, and sweet French brioches. It is also recommended for noodles, dumpling skins, and all other flour-processed items. With chemical sensitivity becoming a problem of late, this wheat flour, along with the stance of its producers, is deserving of wider appreciation.
Price:¥680 (excluding tax)
Manufacturer: Orikasa Farm Corp. in Makubetsu, Hokkaido (www.kimura-akinori.jp)
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