北海道·特産品
Ebetsu Wheat
Wheat that bakers across the country long for is grown in Ebetsu. Its name is "Haruyutaka." In the past, domestic wheat varieties were mostly suited for udon and were not suitable for bread. Then came Haruyutaka, the first domestic variety with high protein content capable of baking bread. Cultivation is extremely difficult, earning it the nickname "phantom wheat," but local farmers have protected it through a technique called "early winter sowing," where seeds are sown before the snow falls. Ebetsu is a major producer of precious strong-type wheat flour. Bread baked with Haruyutaka features an exceptional chewy texture and rich flavor. Please come and experience the true power of Hokkaido wheat.
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