In Japan, there is a type of bread known as “Kashipan”. In English, it is often called sweet bread. However, there are such a variety of types that it cannot be summarized as just sweet bread alone.
The classic example of Japanese kashipan is “Anpan.” This bread is filled with the typical Japanese filling of “Anko”, or red bean paste. It looks similar to the manju often seen sold as souvenirs, but it is a little different.
It has a shockingly sweet deliciousness that will leave you wondering who came up with it.
Next is the famous “melon bread.”
Although it is called melon bread, that does not mean that it is melon flavored. Rather, it has a melon-like gridded surface, and has crunchy cookie dough and a rough sugar coating. Whether you are judging by texture, aroma, or sweet taste, it is a sure candidate to win the Kashipan Grand Prix.
The last kashipan I would like to introduce is “cream bread.”
Inside the soft bread is a large amount of custard cream. There’s so much cream inside, you might think the bread is just a tool for helping you eat the cream.
Can you handle the rush of cream filling your mouth?
The kashipan introduced here are unique to Japan, and said to have originated here.
Through these innovations in how to make bread, a food that came to Japan from across the ocean, even more delicious, you can sense the Japanese people’s commitment to food.
Please stop by a Japanese bakery or convenience store and try finding a kashipan that suits your taste.