🥐 Japanese Bread Culture

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