The Challenge of Lee Utsumi, an American Female Bread Baker in Japan

The Challenge of Lee Utsumi, an American Female Bread Baker in Japan | Bread making in Japan

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Жыл бұрын

Lee Utsumi was born in the United States and came to Japan when she was eight years old (early 1970's). She was surprised by the deliciousness of Japanese bread. After graduating from university in Japan, she worked in various occupations before meeting Chad Robertson, the founder of ”Tartine Bakery” in San Francisco, U.S.A., which inspired her to start baking bread.
At first, she made them at home and sold them at Street market and other events, but in 2017, she renovated an old private house in Oiso, a small town by the sea,and opened her own shop.
She bakes about 20 types of bread, including Country Bread made with domestic flour and babka, which originated in New York.
Baker: Lee Utsumi, Jun Utsumi
Bakery`s name: Lee's Bread
Location: 1156-10 Oiso, Oiso-machi, Naka-gun, Kanagawa
Instagram :
/ leesbread
Bread Type
・Sourdough
・Industrial yeast
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#sourdough
#tartine
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#howtomakebread
#breadmaking

Пікірлер: 11

@kirby7379 11 ай бұрын

She’s an inspiration. Gorgeous 🥖

@aimunlimited Жыл бұрын

I’m a fan of Lee’s bread. Good to see her on this channel 🎉

@gustavoignacioaranguiz2516 Жыл бұрын

彼女はパン屋さんとしてで生きていくて、すごくパッションが溢れれて、食べに行きたくなた作られてる感情のパン❤

@ultimatom805 Жыл бұрын

Video yarım kaldı devamı varmı

@patriciaoreilly8907 Жыл бұрын

Soudough bread is lovely & healthy 😊 Polish bread also is delicious 😊

@RebDanielB Жыл бұрын

Babka didn't originate in New York, it originated from Jews in Eastern Europe/Poland

@yarnexpress Жыл бұрын

So at 8 yrs. old she knew what kind of breads were available in the USA? How many bakeries, not supermarkets, had she shopped at? I've been watching these videos on Japanese bread bakers. I noticed something. 95% of the bread is nothing but white flour bread--shaping it differently doesn't mean it's a different bread. Where's the whole wheat? Or rye? Or other grains? Or even rice bread? It's disgusting to see anyone at any time trying to boost themselves up by putting others down!

@lupitam.4929 Жыл бұрын

Cuánto hate. Que grosero eres

@1misago Жыл бұрын

I can't speak for the US, but here in England until the rise of artisan bakeries in recent years, it was hard to find decent bread - and believe me, I tried. The rise of cheap mass-produced, rapid fermentation supermarket bread had driven traditional bakeries out of business. Happily the situation has now changed for the better meaning that shoppers can choose both supermarket and artisan bread. You're right that a lot of the bread in Japan is made from white flour. Reiya Watanabe has introduced us to a number of great bakers, both in Japan and around the world. Lee's Bread, featured here, looks great. The dough being shaped looks light and puffy, like a pillow. Last year, I had the opportunity to visit one of the Japanese bakeries featured on this channel - Obst where a talented baker makes natural leaven organic breads with a variety of flours in a wood-fired oven.

@yarnexpress Жыл бұрын

@@1misago My main issue was the apparent need to disparage others. That being said & returning to bread. Looking back over 50 years & know that this is anecdotal. Unless one lives in a metropolitan area it's difficult to buy artisan style bread in the US. Yet, even smaller towns (population 16k) can & do support specialty bakeries--example is a Danish bakery owned & operated by a Danish pastry baker. I believe this is due to a long tradition here in the USA of home baked bread. From the time of the original settlers every home was equipped with an oven, which, from what I've gleaned was not the case in Europe. Standard practice in colonial times was that Saturday was baking day. Starting out with pies, followed by the week's supply of bread then ending with an overnight bake of beans. As time went on, all bread was not baked at home but I think it was part of our culture that good bread was baked at home. I believe this was re-enforced with immigrants--my Polish grandmother baked bread every couple of weeks. Growing up the description of it's "bakers' bread" meant not good. I think, in part, this is the reason that sourdough went viral during the lock downs. In more recent times (for an old woman) the bread machine found fertile ground. I remember some co-workers singing its praises. My response was but bread is so easy to make. I was silenced by the reply of when was the last time you made bread? Bought my 1st machine in 1987 & haven't bought more than 1 loaf a year since then. Along came no-knead artisan bread. So yes, buying good bread in the USA is not easy but eating good bread is very common.

@aznthy 7 ай бұрын

"Ok" Get off your soap box. @@yarnexpress