Japanese bakeries can be divisive. There are times when soaking up some Showa Era (1926-89) nostalgia while tucking into a korokkē pan (fried potato croquette wedged in a hotdog roll coated in sweet-tangy sauce) or snacking on a soft-yet-seductive kurīmu pan (custard bread) fits the bill. Then there are times when you want to bite into a slice of actual bread and not a bread-shaped cake impostor.

Japanese loaves, known as shokupan (literally, “meal bread”) are slightly sweet, fluffy things that rely more on texture than taste — I learned the hard way that igirisu pan (English bread) is, in fact, not a true English loaf but merely shaped like one.

Unable to view this article?

This could be due to a conflict with your ad-blocking or security software.

Please add japantimes.co.jp and piano.io to your list of allowed sites.

If this does not resolve the issue or you are unable to add the domains to your allowlist, please see out this support page.

We humbly apologize for the inconvenience.

In a time of both misinformation and too much information, quality journalism is more crucial than ever.
By subscribing, you can help us get the story right.