Naturally grown Dinkel (Spelt) wheat by Mr. Tanimoto

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.

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.

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Naturally grown rye flour by Mr. Tanimoto