Dear Japanese Food Lovers,
Hello from Aiko at isfor WA, Oxford!
When people think of Japanese bread, they often imagine the playful world of kashipan — sweet buns filled with cream, red bean paste, or chocolate. But Japan’s bread culture is much broader. Today, bread is enjoyed not only as a treat, but also as a staple for breakfast, lunch, and even quick dinners.
🥪 Savoury Variations
Bakeries and convenience stores are packed with savoury options such as:
- Yakisoba-pan — fried noodles stuffed inside a soft roll.
- Curry-pan — deep-fried bread filled with rich curry.
- Seasonal savoury breads – featuring ingredients like sakura in spring, corn in summer, chestnuts in autumn, or pumpkin in winter.
🍰 The Sweet Side Lives On
Of course, kashipan remains beloved: melon pan, cream pan, and seasonal creations continue to charm both children and adults.
🌾 Rice Flour Breads (Komeko Pan)
In recent years, breads made with rice flour have grown popular. They are naturally gluten-free when made without wheat flour, attracting health-conscious consumers.
Bread has carved out a unique role in Japanese daily life. It’s no longer just a foreign import, but an essential part of modern food culture — comforting, creative, and deeply Japanese.
Interested? I could share some recipes on isfor WA — maybe even try creating Japanese breads with dashi!?
By the way, I often bake pull-apart bread with chocolate chips for my daughter — it’s one of her favourites.
Happy Cooking!
Aiko
isfor WA
