When the spring breeze brings the scent of the trees and the colors of the flowers, people can often be seen having a lively meal in the Hosokawa family's garden. Plenty of seasonal vegetables and fruits are prepared, and bread from Yuka Takayama Atelier, made by Yuka Takayama, a friend of Ai Hosokawa, is the star of the meal. Each person puts their favorite vegetables and fruits on the bread, and the bread with a faint fruit aroma is made into an open-faced sandwich. The blessings of nature, delicious food, the smiles of loved ones...all of these teach us what happiness is.

Surrounded by the rich blessings of the earth and the scents of the season

Bread and sweets baked by Yuka Takayama. Bread made by raising yeast with seasonal fruits and flowers. These are extremely delicious sweets that are not unusual, but have been thoroughly thought out.

Before starting the bakery, Takayama had a completely different job, but Takayama encouraged him by saying that it would be a waste to limit it to just an extension of his hobby, and that more people should try this. That was Hosokawa. Hosokawa, who was strongly attracted to the flavors made in Takayama, requested that they sell bread and sweets at a market in taishoji, Kumamoto. “I was very happy and grateful,” Takayama said. The taste gained popularity, and Takayama traveled not only to taishoji but also to various places, telling many people about the deliciousness created by her hands.

Three years ago, he opened ``Yuka Takayama Atelier'' in Kumamoto City. Since most of the work is done by himself, the bread is sold only on limited days when the atelier is open and on-site sales within Kumamoto City, but those who live further afield can purchase it online.

``Yuka's bread has a yeasty taste up to the ears and a unique chewy texture.It tastes like a dream when you eat it freshly baked.The next day, you can cut it to your desired thickness. Wrap it in a baking sheet and steam it over high heat for about 5 minutes until it's piping hot to the core.The bread is fluffy and chewy, but has a firm structure, so it can be used as an open sandwich with lots of fillings. “It doesn’t get boring,” says Hosokawa.

By the way, March's bread was made with lemon yeast. I'm looking forward to seeing what kind of yeast will be available in April.

(Titles omitted)

Mimosa open sandwich (for 4 people)

4 slices of bread
Appropriate amount of grain mustard
40g cheddar cheese
Homemade mayonnaise 100g
40g herbs (parsley, coriander, dill)
2 small salad onions
8 small new potatoes
12 Brussels sprouts
2 small cucumbers
4 quail eggs
Herbs (parsley, coriander, dill) in moderation
salt

Finely chop the cheddar cheese in a food processor.
Add chopped herbs to homemade mayonnaise and blend until smooth with a mixer. (Or add very finely chopped herbs and mix)
Place each in a bowl and refrigerate.
Peel the salad onions and cut them in half lengthwise, and steam the new potatoes whole with their skins on.
Remove the salad onions and then the new potatoes when a skewer can easily pass through them.
Peel the potatoes while still hot and cut them in half lengthwise.
Peel the outer leaves of Brussels sprouts and soak in cold water.
Cut the round center part in half lengthwise.
To soak the boiled Brussels sprouts, fill a bowl with water and season with salt.
Boil water, add salt, and add the cut meat to the boil.
When it's almost cooked through, add the surrounding leaves and boil until it's a nice color and just the right amount of softness, then drain it into a colander and immediately soak it in salt water.
Boil the quail eggs in the same water.
Add quail eggs fresh from the refrigerator, mix well, boil for 2 minutes and 20 seconds over medium heat, then remove and immediately soak in water.
Pat lightly to make cracks all over, then peel off the shell from the top while lightly running it under running water.
Sprinkle the skin of the cucumber with salt, then cut in half lengthwise into bite-sized pieces.
Arrange the vegetables in large pieces in a bowl, top with quail eggs, top with Brussels sprout leaves, sprinkle with herb leaves, and sprinkle with coarse salt.
Place bread, spring vegetable salad, cheese mimosa, green mayonnaise, and grain mustard on the table.
Place a slice of bread on each person's plate, portion out the salad, sprinkle with green mayonnaise, cheese mimosa, and garnish with grain mustard.

*Homemade mayonnaise

Easy to make quantity
1 egg
Rice oil 150g
5g salt
15g vinegar

Let the eggs come to room temperature.
If using a whisk, crack the eggs into a bowl, add salt and whisk to combine.
Add oil drop by drop, stirring continuously with a whisk.
Once it becomes thick and whitish and completely emulsified, you can add the remaining oil all at once.
When the oil is completely absorbed, add the vinegar and mix.
If using a handheld blender, mix all ingredients together.
Pack into sterilized bottles and store in the refrigerator.

Fruit bagel (for 4 people)

bagel
Fruits of your choice (strawberries, kiwi, navel)
Appropriate amount of kizara (medium sugar, chuzarato)

Butter cream
50g unsalted butter
10g condensed milk
10g granulated sugar

Let the unsalted butter come to room temperature, and when it becomes soft, add condensed milk and granulated sugar and mix well.
Cut the fruit into easy-to-eat pieces, place on a plate, and sprinkle with shredded fruit.
Split the bagel in half, spread the buttercream evenly on the cut side, and top with the fruit.

This time's order