Located in Shima, in the northern part of the Itoshima Peninsula, Spoonful THE BAGEL is a house tucked along a road in the forest. Despite its seemingly inconspicuous location, it's a popular bagel specialty shop that's constantly packed with customers. The shop is run by the Fukuda couple, who moved here from Miyakojima in 2010. The couple's commitment is to making bagels that are completely handmade, free of eggs and fats, and safe for children to eat. The shop's display case is lined with slightly larger, plump round bagels, bagels on sticks, and scones. In addition to classic flavors like plain, walnut, organic sesame, cheese, cranberry, and chocolate round bagels, Japanese bagels (matcha and amanatto), and caramel bagels on sticks, the shop also offers raisin, chocolate walnut (on sticks), and salt and pepper flavors. The dough is made with a blend of organic natural yeast and yeast, Canadian wheat, Itoshima-grown "Mataichi no Salt," and brown sugar. Because it takes time to carefully shape each bagel, the number of bagels made per day is limited. They're so popular, they sometimes sell out within 30 minutes of opening, even on weekdays. These painstakingly crafted bagels have a smooth surface and a chewy texture when you break them open. While toppings are typically sprinkled on top, Spoonful the Bagel incorporates them into the dough, enhancing the rich flavor. Located right next to the shop is Sakurai Shrine, which is linked to Ise Grand Shrine, and a 10-minute walk away is Futamigaura Beach, where you can enjoy beautiful sunsets, and the Meoto Iwa Rocks. Surrounded by nature, including the sea and mountains, the clean water and pure air are said to be the reason these delicious bagels are made.

For those who can't make it to the store, they also sell online.




◇Fermented glasses by Hiraku Ogura

There are many different types of bread, and bagels are one of them. They are chewy, doughnut-shaped breads that have recently become common in Japan. They were originally eaten by Jewish communities in Eastern Europe, but in the 20th century, Eastern European immigrants brought them to America, where they became a trend and have only recently made their way to Japan.

Bagels are characterized by their chewy texture and a simple flavor that directly conveys the taste of flour and yeast. Flour is dissolved in lukewarm water, sugar and salt are added, and the dough is shaped into a ring and left to ferment. After fermenting for 30 minutes to an hour, it is boiled in hot water. This boiling process softens the starch in the flour, creating the bagel's distinctive chewy texture.

Compared to regular bread,

- The fermentation time is short, so the dough is dense (it doesn't rise as much)
- Because it doesn't contain eggs, milk, or butter, it has a protein-based flavor and isn't oily
- Boiling instead of a second fermentation gives it a soft texture

With these characteristics, bagels are perfect for breakfast or a snack. Spoonful Bagel's bagels seem to be made with great care, with the flour and yeast used carefully to create a bagel-like texture. Their "snack bagels" with chocolate and other ingredients are also appealing, but I'd love to have a plain bagel with cream cheese, salmon, and herbs for Sunday brunch...


【Shop Information】
Spoonful THE BAGEL
Address: 4179 Shima Sakurai, Itoshima City, Fukuoka Prefecture
Telephone: 092-327-2372
Opening Hours: 11:00 - until sold out
Closed: Mondays, Tuesdays, Wednesdays (Please note that they may be closed on special days or may be sold out, so it's best to call before visiting.)