Naturally grown Dinkel (Spelt) wheat by Mr. Tanimoto
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- Best before date is 8/16, so SALE! -
This is Dinkel (spelt) wheat grown without fertilizer or pesticides thanks to the rich bounty of Hiruzen.
The Dinkel wheat grown by Masatoshi Tanimoto of Maa Farm has a nutty, fragrant aroma and rich flavor that spreads with just one bite, and the more you chew it, the rich flavor of the wheat itself deepens. It is used by bakeries and hotels both in and outside the prefecture, and has earned the trust of food professionals.
Its chewy texture can be used for bread and pizza, as well as for baked goods that you want to make fluffy, such as pound cakes, muffins, and donuts. When added to scones and cookies, it creates a crispy, melt-in-your-mouth finish. Its mellow sweetness, similar to that of cane sugar, goes well with raisins and cinnamon.
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ー 配送料金 ー
| 通常商品 | 中型商品 | 大型商品 | |
| 北海道 | 1,445 | 1,910 | 2,370 〜 |
| 東北・沖縄 | 1,130 | 1,610 | 1,900 〜 |
| 関東〜九州 | 880 | 1,320 | 1,610 〜 |
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Wheat grown with the blessings of Hiruzen
The mountainous area of Sekigane, Kurayoshi City, Tottori Prefecture, near Hiruzen.
Mr. Tanimoto of Maa Farm takes advantage of the climate, with its extreme temperature differences between day and night, and the cold water from the mountains to grow his crops using the power of nature, without the use of pesticides or fertilizers.
Dinkel wheat is not easily affected by climate, soil, or fertilizer, and is therefore perfectly suited to the harsh climate of Sekikin. Blessed with abundant water and rich soil, it grows into a delicious wheat.
DINKEL WHEAT
- Dinkel wheat -
It is an ancient grain that is close to the original species of currently mainstream bread wheat, and is called Dinkel in German, Spelt in English, and Farro in Italian.
As the name spelt suggests, its hard, thick husk protects it from pests, and it can grow well without fertilizer even in areas with drastic changes in weather and environment.
Its history is very old, and some say it is mentioned in the Old Testament and Greek mythology. It spread from Egypt to Europe over 9,000 years ago, and was widely cultivated as an important wheat until the modern 18th century.
The drawbacks were that the thick husk made it difficult to thresh and that only a small amount could be harvested at one time. Over time, improvements were made to varieties, and modern bread wheat, which is easier to thresh and has a high yield, became widespread.
Although it was forgotten for a time, in recent years, as interest in lifestyles that are considerate not only of health but also of the environment has increased, it is attracting attention again due to its ease of natural cultivation and high nutritional value.
Modern wheat varieties have been bred to contain many nutrients in their outer husks, and most of these nutrients are lost during the milling process, but Dinkel wheat stores nutrients inside the husks, so the nutrients remain intact even after milling.
In particular, it is rich in minerals, with six times the iron and nine times the magnesium compared to refined wheat bread. Thanks to its excellent nutrients that regulate the intestinal environment, some people say that it improves bowel movements.
Dinkel's high-quality protein is easy to digest and has a low GI, which means blood sugar levels do not rise easily after eating. It also leaves a light feeling after eating. It is recommended for people who find regular wheat bread too heavy, people with weak stomachs, and children.
Dinkel wheat is said to be less likely to cause wheat allergies. It is also good for people who are not allergic but are avoiding regular wheat bread for health reasons.
⚫︎For those who want to avoid wheat bread, click here!
Maa Farm
Masatoshi Tanimoto grows mainly reduced-pesticide rice in Sekigane, Kurayoshi City, Tottori Prefecture.
Located close to Hiruzen, which straddles the border between Okayama and Tottori prefectures, the large temperature difference between day and night and the cold water help grow strong, delicious rice and wheat.
What is important to Tanimoto is to "watch over them without interfering too much."
The whole family is involved in farming with the goal of "growing food that will make people healthy when they eat it."
