薪窯パン｜Wood-Fired Kiln Bread｜2021/06/02

代々木にあるパン屋塩見は都内でも珍しい薪窯でパンを焼く。ボクは特に食パンが好きだ。パリパリした表面だけど、中はしっとり。他ではなかなか食べたことがない。お昼過ぎにはパンが焼き上がるのだが、その窯の余熱を近所の人に開放している。鍋を持ち込むと2−３時間預かってくれ、窯に入れておいてくれるのだ。先日初めて肉と野菜を赤ワインで浸した鍋を持ち込んだ。お肉は柔らかく、ほくほく野菜が美味しい。熱が芯までじっくりと入っている。しかも薪窯のパンとの相性はバッチリ！こういう我が家の食卓を支えてくれるご近所パン屋さんっていいなぁ。（絵と文：サカキテツ朗）
Shiomi, a bakery in Yoyogi, bakes bread in a wood-fired kiln, which is rare in Tokyo. I especially like bread. The surface is crispy, but the inside is moist. I haven't eaten anywhere else. Bread is baked in the afternoon, but the residual heat of the kiln is open to the neighbors. If I bring in a pot, they keep in the kiln for 2-3 hours. The other day, I brought in a pot of meat and vegetables soaked in red wine for the first time. The meat was tender and the vegetables were delicious. The heat was slowly absorbed into the core. Moreover, it perfectly matches with the bread from the wood-fired kiln! It would be nice to have a bakery in the neighborhood that supports our dining table at home. -Text and illustration by Ted Sakaki