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Show Japan Adopts Bread 4000 Years After It Is First Made in Chim The story of how oread, which originated in nearby China two thousand years before the Christian Chris-tian era, has come into use in Japan only since the beginning ot the present century, was told in Atlantic City the other day by Masajiro Mizutani of Osaka, Japan. Mr. Mizutani is the pioneer Iiroad baker ot Japan. He came to Atlantic. City all the way from Japan to attend the international conference ot the bakins industry." arranged by the American Bakers Association. It is ratner surprising to learn that Mr. Mizutani was the first to introduce bread into the Japanese Empire. Still in the prime, ot life he looks forward to many years ot activity in educating Japanese taste to an appreciation of bread goo! American bread as lie puts it when lie told the story of his life activity. Thus it is that the wheel of time has again turned full circle. True, it has taken four thousand years to complete the circle, but that is -as nothing to the Oriental mind, impervious im-pervious to the passage of time. The origin ot the art ot making bread from wheat is attributed to Ching-Noung, i.i China, in 1!. C. The process travelled westward through 13ib- lands to Ancient Rome; thei-c to Europe and eventually even-tually to American in Colonial days. And now from America back to the Ori.mt. "America is our model," said Mr. Mizutani, in tailing his story. "We make American bread with American Ameri-can machinery in our bakery at Osaka. And vc use the American system cf. distribution, "The increase in the demand for bread in Japan is constant," he con-1 i tinned. "This increase has been four-fold in the last ten years. At 'the present time I should judge that about 20 percent of the population of Osaka cat bree.d. With this number, num-ber, taste seems to be about equally divided between loaC bread and rolls. In the rural districts the population is more reticent in adopting the new food but gradually gradu-ally they, too, are coming to appreciate appre-ciate the vast amount of energy which can be supplied through S-.V.. . '.:r:;:?--i-;,-;(.:.i:;-S-V;:.:.:.. ' UA ; I: . -... St'l'asajiro fizutani l -, bread. We have no native !r,(, equal to bread as an Rll-aroun 1 form of RUKtt-a.infe." Mr. Mizutani first organize.: hi: bakery in Osaka about the close ; the P.usso-Japanese War. lU'p.ir uing in a small way he is r.i-.v proj;rietor of the largest !j;;ki;i'.-est:iblis!in;ent !j;;ki;i'.-est:iblis!in;ent in the Par K-;r. Thoroughgoing i n 1 i.-i !iitthci',., he has U.unched upon a piuje. t ; -,' , prow his own wheat. Wlicat-iuitd;. is subject to some hazards in Japs i because of the comparatively sm&:i amount of arable land and the gre.-.; adaptability of rice to liie .iiilciui agriculture which the Japar.esj practice. Mr. Mizutani explained that only $20 worth of wheat can be grown from the average Japauoio phiu capable of producing $90 worth of rice. But the northern island . Hokkaido, in the Japanes-i A.chi-pelago, A.chi-pelago, is- suited to wheat rai.-ii;-. On this island alone, Mr. Mizrtant owns 2,500 acres ot land. Pour hundred acres are already devote-.1, to wheat-raising and Mr. Mizutani plans to increase iiis wheat covia-age covia-age every year. |
