Big in Japan: how Russian bread became a hit in Yokohama

Seventy-year-old baker near Tokyo is giving Japanese locals a slice of Russian life. He's mastered the art of making traditional black bread, and the Russian staple is now a popular item on his menu.

Yuichi Tatai had his first taste of black bread ten years ago while living in Russia. When he came back to Yokahama, near Tokyo, he tried to earn a crust by baking his own rye bread.

Mr Tatai and his family punch in a 15-hour day in a sweltering kitchen

Even though the baker had the traditional recipes, it still took years of practice before he could get the loaf just right.

“The ingredients are of great importance. I take only Russian flour to get that very special sourish flavour which makes rye bread Russian. I use salt from the Lake Baikal region,” Yuichi Tatai said.

He noted, though, that the only thing missing is the Russian climate. “Every chef knows that air and water have a great effect on the product,” he explained.

Mr Tatai's whole family play a part in the business. They punch in a 15-hour day in a sweltering kitchen, with temperatures rising to 38 Celsius.

As well as Russian black bread, they also make a variety of sweet buns using jam, raisins, figs and walnuts.

Mr Tatai's bakery sells around a hundred Russian rye loafs each day

The Russian-style bakery attracts people from all over the Japan. But among his most loyal clients are Russian expats and Russian tour groups.

They sell around a hundred Russian rye loafs each day. 

“I delivered black bread for the Russian football team every day during the World Cup, in Japan.  Russian restaurants all around Japan order this bread,” the baker said.

Yuichi Tatai welcomes his Russian guests with phrases that he learned during his time in the country.

His Japanese patrons come to his shop not only for the bread but also for a piece of Russian style and culture.