Sakadane is a natural rice yeast made from malted rice and water, which is used to brew sake. The influential rice culture in Japan led to the discovery of sakadane. The unique smell and texture of sakedane derive from a long and complicated fermentation process compared to other types of yeast.
The Koshi An Pan bun has beautiful brown glaze on the outside and is soft and chewy on the inside. The red bean paste is smooth and has a refined sweetness that melts in your mouth. Feel the weight of the red bean paste when you hold the Koshi An Pan bun in your hand.
Provence White Bread, made from a simple recipe that retains the original flavour of the ingredients that also makes it soft and fluffy but substantial as well. Sakadane brings out the natural sweetness and mellow taste of wheat; the more you chew, the sweeter it becomes.