Content of this issue:

Cover story “Sensing & Creating”

Bread with Home-Cultured Yeast as a Movement

Text: Toshiya Muraoka
Photos: Taro Hirano

Back in the 1980s, bread made with home-cultured yeast was a rarity in Japan. In the forty years since, it has come to be known as “natural yeast bread” and has gradually grown in popularity. Mikio Koda, owner of Levain, a bakery in Tomigaya, Tokyo, has watched this evolution over the years. Satoshi Shiomi was enamored by Levain’s bread and started working at the bakery too. Now, Shiomi runs his own bakery in south Shinjuku, Pan-ya Shiomi, where he uses Japanese whole wheat flour and home-cultured yeast to bake bread in a wood-fired oven. This pair’s stories—one of carrying on this long-lived practice and the other being influenced by it to start something new—are fascinating windows into the history of home-cultured yeast bread in Japan.

Subsequence Magazine vol.8
“A Sense of Something” Issue

The theme for this issue is “A Sense of Something.”  In society today we are constantly expected and being asked to achieve our goals in a “quick, easy, and cheap” way.  We wanted to take the opportunity to reconsider the things that can perhaps be discovered through a more daily or regulated routine, something that can only be felt from a gradual accumulation, to think about the meaning of taking your time to approach your intended destination without taking any shortcuts.  This issue was put together with these sorts of thoughts in mind.

Please visit the “Magazine” page for further details about the upcoming contents.