Sakadane: the Japanese sourdough made from rice

Sourdough Story

When we think of sourdough, we usually picture flour and water—maybe rye, wheat, or spelt. But in Japan, sourdough has taken a different path. Meet Sakadane, a traditional Japanese sourdough made not from flour, but from rice.

This unique fermentation method has deep roots in Japanese culture and history. And it all began with a samurai.

From sword to sourdough

If you’ve seen The Last Samurai, you might remember the story of Japan’s transition from the shogunate to the imperial era in the late 19th century. Around that time, a real-life samurai named Mr. Kimura decided to trade his sword for a baker’s apron. Inspired by Western baking techniques, he opened his own bakery in Tokyo in 1875.

But something was missing. The sourdoughs he learned to make didn’t satisfy his taste. Drawing on Japan’s rich tradition of fermentation—think miso, sake, and soy sauce—he began experimenting. The result was a sourdough culture made from cooked rice, known as Sakadane.

A bakery with imperial roots

Kimura’s bakery, now known as Kimuraya, became famous for its An Pan—a soft bun filled with sweet red bean paste. One version, the Sakura An Pan, is topped with a salted, pickled cherry blossom and was originally created for the emperor himself, who fell in love with its flavor.

Today, people from all over Japan still line up to buy these iconic buns. And the sourdough that gives them their unique texture and taste? It’s still made with rice.

A new addition to the sourdough library

When we added Kimuraya’s Sakadane to the Quest for Sourdough Library as entry #100, it felt like a milestone. This wasn’t just another starter—it was a symbol of cultural fusion, innovation, and respect for tradition.

To honor this story, I traveled to Tokyo to film a new episode in our Quest for Sourdough series.

Anew challenge for the library

Sakadane has introduced something new to our collection—not just a different flour, but a different base altogether. Now, alongside wheat, rye, and spelt, we’re also refreshing sourdoughs with cooked rice. It’s a challenge we’re excited to embrace.

We want to thank the team at Kimuraya, our colleagues in Japan, and the film crew who helped bring this story to life. It’s a reminder that sourdough is more than just bread—it’s a living tradition that continues to evolve.