Inside a Beloved Okinawa Bakery: 70 Varieties, Endless Baking from 1:30 AM |Sourdough Bread in Japan
Behind the scenes of a popular bakery in Yomitan, Okinawa—why does he keep baking like this? （Subtitles are available for a better viewing experience.) 【Onatariya Bakery | Okinawa】 In Yomitan Village, Okinawa, there is a bakery that is always busy with both locals and tourists. Onatariya Bakery was founded in 2008 by owner Takayuki Saito and his wife. Every day, they bake more than 70 different kinds of bread, ranging from hard breads to savory breads, sweet breads, and sandwiches. His approach to baking was inspired by his eldest son, who was born with allergies. Almost all of the ingredients used in the breads are made in-house, mainly using seasonal agricultural products from Okinawa. This video follows Saito’s nonstop bread-making process. While tracing the production workflow, it also explores the philosophy behind his life and work. Owner: Takayuki Saito Bakery: Onatariya Bakery Location: 633-2 Senaha, Yomitan Village, Nakagami District, Okinawa 904-0325, Japan https://maps.app.goo.gl/8dEa1pR3aqJRw... Instagram: / otonariya.yomitan Types of Leaven 1. Sourdough 2. Raisin fermented water 3. Semi-dry yeast --------- Production, Filming, and Editing: Reiya Watanabe Reiya Watanabe: / reiya.watanabe Representative, Reiya Watanabe Film Production Born in 1988, currently residing in Okayama Prefecture. After graduating from International Christian University, he worked part-time jobs in the waste oil collection industry and at a fishing cooperative before beginning his career in video production. His directorial work, “My Place,” won the Runner-up Grand Prix and the Audience Award at the Tokyo Documentary Film Festival 2025. ------------------------- Related Videos ------------------------- If you like the video, please do [Like & Subscribe]! https://cutt.ly/pJMVuwv Please watch other videos! Wheat That Stirs the Heart and Awakens Memory | Reviving Wheat in Okinawa, Japan | Japanese Breads • Wheat That Stirs the Heart and Awakens Mem... Tending the Fire, Baking Bread — Something We Were Losing | NOJI | Sourdough Bread in Japan • Tending the Fire, Baking Bread — Something... Why He Keeps Baking — The Last 2 Days of Japan’s Top-Rated Bakery | Ayumu Iwanaga of Le Sucré-Cœur • Why He Keeps Baking — The Last 2 Days of J... Japan’s Finest Sourdough & Artisan Breads, Crafted by a Masterful Female Baker • Japan’s Finest Sourdough & Artisan Breads,... What Is the Ideal Bread? — Between the Work Cultures of Japan and Germany | Sourdough Bread in Japan • What Is the Ideal Bread? — Between the Wor... Wild Yeast in the Town of Wine — Bread making: A Passion Without End | Sourdough Bread in Japan • Wild Yeast in the Town of Wine — Bread ma... Bread That Inspires a Village — A Family’s Journey from the City to the Mountains | Bread in Japan • Bread That Inspires a Village — A Family’s... Can Organic Wheat Farming Save Japan’s Dying Villages? | Farmers Supporting Bread in Japan • Can Organic Wheat Farming Save Japan’s Dyi... When Bread Making Becomes a Force for Good | Sourdough Bread in Japan • When Bread Making Becomes a Force for Good... The one and only wheat grown, loved by bakers all over Japan - Part 1 | Japan's bread culture • The one and only wheat grown, loved by bak... A pioneer in rye cultivation, he finally found his calling after much struggle | Bread in Japan • A pioneer in rye cultivation, he finally f... Gentle Hands Make Gentle Bread | Sourdough Bread Making in Japan • Gentle Hands Make Gentle Bread | Sourdough... Influential Baker Speaks About Many Techniques of Today's Japanese Breads | Sourdough Bread in Japan • Influential Baker Speaks About Many Techni... Quiet Space, Wood-fired Oven, and Baking | The Moon and Clown | Japanese Craftsmanship • Ancient Wood-Fired Methods Meet Japanese B... Solo baker, 25 kinds of bread, a wood-fired oven | Sourdough bread making in Japan | Documentary • Solo baker, 25 kinds of bread, a wood-fire... #sourdough #bread #japan #artisanbread #woodfired #slowliving #documentary
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