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Cereals and bread from Japan
Cooked rice, rice koji and water ferment into a liquid starter called sakadane (sake moto). The starter liquid is kneaded into wheat flour with sugar, the dough rises, and it is wrapped around sweet azuki paste and steamed into soft buns.
| Cooked white rice, for the sakadane2–3 bowls | [maff-sakamanju] |
| Water, for the sakadane600 ml | [maff-sakamanju] |
| Rice koji, for the sakadane25 g | [maff-sakamanju] |
| Wheat flour1 kg | [maff-sakamanju] |
| Sakadane liquid2.5 cups (500 ml) | [maff-sakamanju] |
| Sugar, for the dough4 tbsp | [maff-sakamanju] |
| Sweet azuki bean paste2 cups (400 ml) azuki beans, 350 g sugar, 1 tsp salt | [maff-sakamanju] |
| Starter | backslop (the Ōgaki shop's starter is refreshed daily); the MAFF household recipe makes the starter from cooked rice, koji and water |
Total time across the recorded steps: 2.2 days – 6.2 days
What changes: Yeasts ferment the rice and koji mash until the grains float
The Ōgaki shop keeps one starter going for years by mixing part of the old starter into fresh rice, koji and water each evening and leaving it overnight. Output: fermented sakadane; ready when the rice floats to the surface.
Microbes at work in this step
yeasts carried over from the previous day's starter make alcohol and gas, and lactic acid bacteria add lactic acid
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cooked rice, rice koji and water ferment into a liquid starter called sakadane (sake moto). The starter liquid is kneaded into wheat flour with sugar, the dough rises, and it is wrapped around sweet azuki paste and steamed into soft buns. Made in 6 steps over 2.2 days – 6.2 days. The longest step, ferment cooked rice, koji and water into sakadane, takes 2–6 days (Ministry of Agriculture) and runs at 25 °C (Kondo S 2023). Saccharomyces cerevisiae and Lactic acid bacteria do most of the fermenting.
| Main step | 2–6 daysReported[maff-sakamanju] | Ferment cooked rice, koji and water into sakadane |
|---|---|---|
| Temperature | 25 °CReported[gifu2023] | Ferment cooked rice, koji and water into sakadane |
The dough rises on a sake-style starter of rice and koji, not on baker's yeast or a flour sourdough. The Gifu report says the starter is thought to affect the bun's aroma, taste, rise and texture.
The buns are steamed through, for 20 minutes in the MAFF recipe, before they are eaten.
Every number is labelled with how it is known. How this atlas is made
Sagamihara grew wheat and barley because volcanic ash made rice farming hard, and sakamanjū became a festival food there. Summer is the best season to ferment the dough, so it was a ritual food for July and August festivals. An old Ōgaki confectioner keeps its starter going by daily refreshment, with a method built on more than a hundred years of practice.
