• SHARE

We’re all now analysts of how countries and communities have reacted to the complexities of a partitioned world. Like many, I have been surprised by two recurring words: New Zealand. Never before have I been so proud, or so homesick, and this sends me into the kitchen.

An unforeseen boom (and boon) has been pandemic baking. In some countries (including Japan), this led to flour and yeast shortages as home gourmets perfected artisanal boules. Sourdough skirts this issue entirely. I live only 20 kilometers from the epicenter of the 2018 Atsuma earthquake in Hokkaido, and even without electricity we had fresh, naturally leavened treats hot from a pan.

Unable to view this article?

This could be due to a conflict with your ad-blocking or security software.

Please add japantimes.co.jp and piano.io to your list of allowed sites.

If this does not resolve the issue or you are unable to add the domains to your allowlist, please see out this support page.

We humbly apologize for the inconvenience.

In a time of both misinformation and too much information, quality journalism is more crucial than ever.
By subscribing, you can help us get the story right.

SUBSCRIBE NOW

PHOTO GALLERY (CLICK TO ENLARGE)