Natural yeast bread baked in stone kiln in Okinawa- Munakatado –

Bread is art, bread is culture

Bread, cheese, wine… What is made with the vitality of yeasts and fungi has an artistic and cultural aspects that can be enjoyed with the story and the love of the creator behind it.
“Munakatado”, located in Ginowan City on the main island of Okinawa, is one of those bakeries.
There was the bakery shop in the spacious garden surrounded by greenery where you could feel the big energy for each bread.

Lots of bread that emits individuality

The bread shelves in the store are lined with a variety of powerful breads such as baguettes, hard breads, bagels and focaccia.
Carefully read each POP, and you will find out the particulars of the store.
You can see that the powder and the ingredients to be kneaded are from local, face-visible producers as much as possible.
I wonder if they are baking so many bread every day, but it’s said that the kiln is baked on a certain day of the week, and it’s done in a couple of days.
From early in the morning, breads that have been burnt by putting lacquer in a handmade stone kettle.
The stone kettle has also been improved and is now the fifth generation.
Today was the day I baked bread, so I was lucky to have a wide selection of items.

Choose for takeaway

There are many hard breads, so you can keep them delicious for a few days even if you take them home.
When you get home, you may slice it and freeze it for easy eating.
When eating, it is good to spray water and make it warm in the oven.
You can see that not only in some shops in Okinawa, but also in shops and galleries in Mina Perhonen in Tokyo and select a shop in Fukuoka, you can buy Munakatado Bread on a limited day, so fans of Munakatado Bread are nationwide.

It took long time to choose, and I bought a baguette (low-temperature, long-time fermentation dough), a Sabrina (rosemary and island natural sugar and sultana raisins), etc., and carryed them in my luggage.

Lunch at eat-in space

Munakatado is a one-story building surrounded by greenery with an open garden.
In the garden, plants native to Okinawa grow thick and swings with plenty of handmade feel.
I had a freshly baked panini for lunch in such a spacious space.

Summary

When I was talking with the locals, I heard that the Bun at Munakata was sour in the past and it was difficult to get at.
Perhaps the tongue of the locals wasn’t used to the bread of natural yeast.
The taste of Munakatado’s bread has become familiar to neighbors with the effort of its owner, Yoshio Munakata.
Natural yeast bakeries are increasing in Okinawa, but I think that Munakatado was the pioneer and the bread culture has taken root.

Munakatado Bread can also be purchased online.
http://munakatado.shop-pro.jp/
Please try the bread full of energy once with a set of 3,000 yen and 5,000 yen.