Tending the Fire, Baking Bread — Something We Were Losing | NOJI | Sourdough Bread in Japan

They left the city to begin again in the mountains.Tending the fire, they rediscover something they were losing. Subtitles are available for a better experience. 【NOJI | Gunma】 Nestled in the quiet mountain countryside of Gunma, NOJI is a small bakery where each loaf is made by hand and baked over a wood fire, in rhythm with nature. The owner, Aya Oshima, values her close relationship with local farmers, often visiting the fields and spending time where the wheat is grown. After leaving her career in publishing, she opened a bakery in the city. Six years later, she chose to close it, moving to this rural landscape to reconsider what it means to live and work. This film follows their daily life as they begin again. Types of Leaven 1. Sourdough ------------------------ Owner: Aya Oshima, Nobutaka Oshima Shop Name: NOJI Address: Kiryu City, Gunma Prefecture Instagram: Instagram: noji_______ Website : https://noji-hi-bi.com/ --------------- Production, Filming, and Editing: Reiya Watanabe Reiya Watanabe: Representative, Reiya Watanabe Film Production Born in 1988, currently residing in Okayama Prefecture. After graduating from International Christian University, he worked part-time jobs in the waste oil collection industry and at a fishing cooperative before beginning his career in video production. His directorial work, “My Place,” won the Runner-up Grand Prix and the Audience Award at the Tokyo Documentary Film Festival 2025. ------------------------- Related Videos ------------------------- If you like the video, please do [Like & Subscribe]! https://cutt.ly/pJMVuwv Please watch other videos! Why He Keeps Baking — The Last 2 Days of Japan’s Top-Rated Bakery | Ayumu Iwanaga of Le Sucré-Cœur Why He Keeps Baking — The Last 2 Days of J... Japan’s Finest Sourdough & Artisan Breads, Crafted by a Masterful Female Baker Japan’s Finest Sourdough & Artisan Breads,... What Is the Ideal Bread? — Between the Work Cultures of Japan and Germany | Sourdough Bread in Japan What Is the Ideal Bread? — Between the Wor... Wild Yeast in the Town of Wine — Bread making: A Passion Without End | Sourdough Bread in Japan Wild Yeast in the Town of Wine — Bread ma... Bread That Inspires a Village — A Family’s Journey from the City to the Mountains | Bread in Japan Bread That Inspires a Village — A Family’s... Can Organic Wheat Farming Save Japan’s Dying Villages? | Farmers Supporting Bread in Japan Can Organic Wheat Farming Save Japan’s Dyi... When Bread Making Becomes a Force for Good | Sourdough Bread in Japan When Bread Making Becomes a Force for Good... The one and only wheat grown, loved by bakers all over Japan - Part 1 | Japan's bread culture The one and only wheat grown, loved by bak... A pioneer in rye cultivation, he finally found his calling after much struggle | Bread in Japan A pioneer in rye cultivation, he finally f... Gentle Hands Make Gentle Bread | Sourdough Bread Making in Japan Gentle Hands Make Gentle Bread | Sourdough... Influential Baker Speaks About Many Techniques of Today's Japanese Breads | Sourdough Bread in Japan Influential Baker Speaks About Many Techni... Quiet Space, Wood-fired Oven, and Baking | The Moon and Clown | Japanese Craftsmanship Ancient Wood-Fired Methods Meet Japanese B... Solo baker, 25 kinds of bread, a wood-fired oven | Sourdough bread making in Japan | Documentary Solo baker, 25 kinds of bread, a wood-fire... #sourdough #bread #japan #artisanbread #woodfired #slowliving #documentary