A classic and very popular Japanese bread is Anpan! This is a type of sweet bread filled with sweet azuki bean paste. It can also be filled with white bean paste (shiro-an) or chestnut paste as well (kuri-an).
This is a staple bread for Japanese people, which you can find anywhere in Japan. This is a very traditional Japanese bread that was actually invented all the way back in 1875. The bread was invented by a man named Yasubei Kimura, who started the now famous bakery, ‘Kimuraya’, which is in Ginza.
This bakery serves many different types of anpan, which are very delicious. My family loves anpan alot, especially my dad who eats at least one anpan every day! He used to eat a big anpan roll every day until my daughter told him that it was about 400 something calories, so now he tries to only eat half, but it’s a struggle.
Whenever my family goes on a long car trip or have to travel anywhere by plane or train, we like to pack anpan to snack on because it’s tasty and filling. Sometimes we buy them from the store, but I also like to make my own and make the anko (red bean paste) and bread from scratch.
The bread dough also is easy to make but it does have to rise for about an hour. To make them look super appetising and delicious, you can glaze the anpan with egg and then sprinkle with some sesame seeds too.
You can store the anpan in an airtight container for a few days, but I don’t know if you will have any leftovers; whenever I make anpan my family eats them all in one go!
They taste so delicious when they’re fresh from the oven, so they’re usually all gone within an hour or so. If you do have any left, then they’re great to pack for school or work lunch!
For the Bread Dough: