Pan Stock's Chef Hiyama Hosts Kumamoto Support Bread-Making Workshop
On September 8, 2026, Kumamoto Seifun Co., Ltd. promoted the appeal of domestic wheat and held the "Kumamoto Support Bread-Making Workshop" aimed at supporting Kumamoto's recovery. The workshop was led by Pan Stock's Chef Tetsuo Hiyama, who introduced breads made with Mochi wheat "Mochiharuka", "Mochiharuko TOMO" using Hokkaido and Kyushu wheat, domestic wheat flour "Yumemusubi", and the new rice flour product "Kometowa", among others. Six distinctive doughs were demonstrated into 14 types of bread, and participants expressed interest in baguettes, men-tai French, and Kumamoto flour brioche.