Japanese Food Tips

Japan has its own bread called kashi-pan (sweet buns). An-pan (sweet red bean buns), jyamu-pan (jam buns), meron-pan (melon buns) and kurīmu-pan (Custard cream buns) are standard and popular. Custard cream buns are bread dough wrapped around custard cream and then baked. The baked buns are generally soft and fluffy with a hint of sweet cream. Custard cream buns were first produced and sold by a bakery in Tokyo called Nakamuraya in 1904, and eventually spread throughout Japan. Orthodox custard cream is made with flour, eggs, milk, and sugar, while the speciality baker's custard cream is made with plenty of fresh cream, with ground vanilla beans or additional egg added. There are many variations in the firmness of cream, including hard cream and soft cream that melts and flows out when the bread is broken open. The firmness of cream differs according to each baker and bakery. Custard cream buns are readily available at bakeries, supermarkets, and convenience stores, so if you are in Japan and are interested, please try them.