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Eating out / Takamatsu bakery serves unique quiche flavors, including udon

The Yomiuri Shimbun

206 Tsumamu’s quiche lorraine with asparagus, right, and quiche with udon noodles and locally produced pork

By Takanori Ito / Yomiuri Shimibun Staff WriterTAKAMATSU — With a savory smell wafting from its entrance, 206 Tsumamu bakery in Takamatsu specializes in quiche, a dish originally from the Alsace-Lorraine region in France, made with local ingredients. The bakery is located in Kitahama Alley, a shopping area in a former warehouse district near Takamatsu Port.

The store’s most popular item is quiche lorraine, which includes bacon as well as asparagus and onion grown locally in Kagawa Prefecture. The store sells more than 20 varieties of quiche, some of which include chirimen jako (dried young sardines) caught near Ibukijima island in the city of Kanonji in the prefecture.

The salty bacon and sweet flavor of the vegetables in the quiche lorraine complement each other well, making for a pleasant flavor. Another type of quiche with udon noodles is also popular with locals and tourists for its flavor of dashi stock made from iriko dried small sardines, as well as for the noodles’ springy texture.

All products are circular and about 10 centimeters in diameter. The size and shape of the pies reflect the desire of shop owner Kazuo Yaju, 36, for people to casually eat with their hands, an action called tsumamu in Japanese. The shop’s name also reflects this style of eating.

The quiche are all filling, with the ingredients’ presence strongly felt in each pie. I previously thought of quiche as a fashionable light snack, but my impressions have evolved. When I mentioned this to Yaju, he replied, “That’s exactly the aim of my shop.”

To make quiche, first prepare appaleil, a soft batter made of eggs and other ingredients. Pour this onto tart dough. Then, add the main ingredients and cheese before baking.

According to Yaju, the people of Alsace-Lorraine originally cooked quiche at home, sometimes using leftovers from dinner the previous night so as to not waste food.

His shop’s quiches each cost ¥580. The shop also sells dessert quiches, which are made using slightly sweeter appaleil and seasonal fruits. They also cost ¥580.

Yaju also sells other baked goods. Gateau basque, a French regional dessert made with cookie dough containing homemade jam and other fillings, is one of the most popular products, with cookies also on offer. Both treats cost ¥350.

The shop contains a dining area where shop-roasted coffee is also served.

Yaju, a Takamatsu native, opened the shop in 2014 after traveling to Europe and marrying his wife Maki, 36, who is also from the city and had studied how to make desserts in the Lorraine region.

“After learning the basic recipe for appaleil and tart dough, you can make your own original creations with whatever main ingredients you like,” Yaju said, emphasizing the core principle for making quiches. “That’s why quiches are so interesting and attractive.”

206 Tsumamu

Open: From when quiches are baked until they sell out, or typically from around 11 a.m. to 5 p.m.

Closed irregularly

Address: 4-14 Kitahamacho, Takamatsu

Phone: (087) 811-5212 (in Japanese)

https://www.206quiche.com (in Japanese)

To find out more about Japan’s attractions, visit http://the-japan-news.com/news/d&d

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