Japanese Bread
Japanese bread is European bread that crossed an ocean and came back as a different thing — softer, sweeter, made with tangzhong, sliced thicker than the loaf it came from. The technique is precise. The result looks effortless.
Featured japanese bread recipes
- Shokupan, the milk bread — Iris · Tokyo · Tangzhong, soft butter, a closed pullman pan. Slice thick. Two centimeters minimum.
- Melon pan, the cookie-topped roll — Iris · Tokyo · A sweet roll under a thin layer of cookie. The cracks form as it bakes. No melon involved.
- Anpan, sweet bean roll — Iris · Tokyo · A soft milk-bread roll filled with sweetened red bean paste. The Meiji-era pastry.
- Kare pan, fried curry bread — Iris · Osaka · Yesterday’s curry sealed in a milk-bread dough, breaded, fried until dark gold.
- Hokkaido milk bread rolls — Iris · Hokkaido · Pull-apart rolls of milk-bread dough. Brushed with milk before baking.
- Shio pan, salt butter rolls — Iris · Ehime · A small roll with cold butter rolled inside. Coarse salt on top. Eaten the day they bake.
- Cream pan, custard-filled — Iris · Tokyo · A leaf-shaped milk-bread bun filled with vanilla custard. A Showa-era staple.
- Nikuman, steamed pork bun — Iris · Yokohama · A wheat-flour bun steamed for twelve minutes around a sweet-savory pork filling.
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