Traditional Breads from UNESCO Creative Cities

Immerse yourself in the fascinating stories, traditions, and flavors of the unique breads from UNESCO Creative Cities. Click “Discover More” to explore the Creative Knowledge Platform, the project’s heri-telling platform, where farmers, millers, and bakers share their heritage and passion through captivating images, videos, and stories.

Sakadane Anpan

During the early Meiji era (1868–1912), Tokyo’s Kimuraya incorporated Western elements. It was during this time that Sakadane Anpan was invented. Since bread was not a familiar food to the Japanese, red bean paste was added to make it more approachable. Sakadane, a fermented dough made from rice, koji, and water, is a unique leavening agent in Japan, where rice-based cuisine typically dominates.

Salt rising

The salt rising loaf, a pioneer-style bread deeply rooted in Appalachian culture, has extended its reach along the length of the Ohio River, exemplifying the complexity, innovation, and joyful appreciation of good food that permeates the region. Despite its name, “salt rising,” the bread shares a similar taste profile with many sourdough varieties.

Sapporo Miso Ramen and Noodles

Ramen itself is essentially a form of “chuukamen” (Chinese-style wheat noodles). These crinkly noodles of a medium thickness were developed exclusively for miso ramen, with their density, elasticity, and wavy shape designed to hold the heavy broth. Ramen as a dish is the above noodles within a meat-based soup. The basic toppings are char siu roasted pork belly, dried seaweed, fermented bamboo shoots, and spring onions.

Seaweed Bread

A unique recipe that seeks to capture the essence of the livestock tradition, ranch environment, and the incorporation of seagrasses into local cuisine, influenced by Asian culinary practices that have been present since the last century. Combining ranch butter and algae, two seemingly disparate ingredients, Carolina explores the diverse range of foods that can be creatively combined.

Skillingsbolle

The skillingsbolle is one of the most popular pastries associated with Bergen. The name of the cinnamon bun comes from the price of the pastry when it was first developed (one shilling). The original skillingsbolle used to have raisins in them, but when the war came, raisins were impossible to get hold of, and since then they have been made without.

Sourdough Table Loaf

Table Loaf is a classic, naturally leavened sourdough with the added benefit of certified organic flour. The result is a beautifully crusty exterior that crackles when you break into it to find a soft, pillowy interior that boasts a subtle sourdough flavour. A semi-open crumb that is perfect to share with your family and dunk in your favourite soup or create your favourite toastie.