Spelt pumpkin (Oheso)

Gently sweet bread kneaded with Japanese pumpkin and organic raisins. Dough brewed with "sour" yeast, which is fermented only with wheat and water. Slow fermentation takes about 20 to 30 times longer than ordinary (dry yeast) bread dough. The wheat itself is broken down by the power of natural plant lactic acid bacteria, resulting in a chunky dough filled with natural flavor and nutrients, such as amino acids and vitamins. Abandoned farmland is reclaimed and wheat is grown without the use of pesticides. Sour seeds made from this brown wheat and water have been passed on for the past 12 years since the establishment of the company. Organic ancient wheat (spelt), organic wheat, and domestic wheat (grown in Hiroshima) are used. Australian natural harvest salt (sun-dried salt), which is believed to have been formed from seawater about 5 million years ago, is used. Freshly baked and flash frozen at minus 35 degrees Celsius. The starch passes through the aging temperature range and coagulates at once, so you can enjoy the freshly baked glutinous texture simply by defrosting naturally. Sliced and packaged in 13mm slices, so you can take out and defrost just the portion you want to eat.