Go-moku Bread on the Menu

One of my favorite Japanese magazines is called ukatama. It is a natural life and foods magazine that has articles on country living, handmade items and wholesome “slow” food. It is published four times a year and each time there is a featured topic. This issue I have been hanging on to for some time as it is about bread.

Ukatama with articles about bread

Ukatama with articles about bread

I have long wanted to try some of the recipes in it, especially this tantalizing luncheon bread with many fillings. In Japan, we often use five ingredients and called it Go-moku Beans or Go-moku rice. Go means five, of course. Go-moko beans are quite colorful as they contain tiny cubes of carrot, burdock, konnyaku, shiitake and lotus root.

Go-moku Bread

Go-moku Bread

This bread is all the same dough but before baking, we slit it and press in five different fillings. Last weekend at the farm, I tried making this for lunch. It turned out pretty good. It is best eaten piping hot. My fillings included hijiki seaweed, niku-jyaga (beef and potato) tuna and chicken cutlets. (also tried cheese!)

Tuna, beef-potato and hijiki fillings

Tuna, beef-potato and hijiki fillings


We enjoyed trying this. I think it would be better to wrap the fillings inside each roll before letting it rise the second time. this would make the filling more centered and also prevent it from getting burned on top while baking.


Hiroo gave it a thumbs up! It was quite filling! Maybe we should have invited someone in to share it with us!!  But it was good left over too.


Maybe I didn’t need the calories…but it’s nice to try something different for a change.

I just used my regular Sweet Roll recipe for the dough. Next time, I’ll try the “hako-kiji” one in the magazine. It takes 2 days! I notice the magazine covers says “ji-gona” or locally-grown flour. Wow! This is the second year Hiroo is growing wheat for bread flour.How local can you get! Bread flour contains more gluten than regular flour, as you probably know. That’s what gives the bread the soft and elastic texture!

This is a fun luncheon dish to make for company, a conversation piece in itself. It was easy to make. Try it with your favorite recipe for rolls or use mine! Bon appetit!


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