Japanese Bread / Rolls The differences compared to German bread

With the industrialization and westernization of Japan, bread started to spread. At first, however, it was hard to sell bread and buns to people. Step by step, especially thanks to the invention of Anpan in 1874, bread became more and more popular.

In this article, you'll learn about the various types of pan—that's what bread rolls are called in Japan.

The History of Bread in Japan

Bread originally came to Japan in 1543 with Portuguese traders who landed on Tanegashima. Alongside firearms, they brought bread into Japanese culture for the first time.

In 1549, Christian missionaries like Francis Xavier introduced bread as the "flesh of Christ" in Nagasaki and Hirado. During the isolationist Edo period (1603-1868), bread was officially allowed to be baked only in Dejima (Nagasaki) for the Dutch residents there.

The real breakthrough came only with the Meiji Restoration (1868) and Japan's subsequent opening and modernization. Yasubei Kimura invented the Anpan in 1874 and thus laid the foundation for the popularity of bread in Japan.

When I first visited a Japanese konbini and discovered all the different types of bread, I was surprised by how creative Japanese bakery culture is. The variety instantly won me over!

Main Categories of Japanese Bread

In Japan, four main categories of bread varieties have established themselves:

• 食パン (Shokupan) – classic, square white bread
• 菓子パン (Kashipan) – sweet "snacking" breads like Anpan or Melonpan
• イングリッシュマフィン (English Muffin) – oval, flat rolls
• サンドイッチ (Sandwich) – bread slices topped with various fillings

Additionally, Japanese bread is classified by its dough texture:

• ハード系 (Hard Breads) : Crispy crust, dense interior (e.g., baguette)
• ソフト系 (Soft Breads) : Soft, airy crumb thanks to egg and butter (e.g., Shokupan)
• セミハード系 (Semi-Hard Breads) : Slightly crispy outside, soft inside (e.g., English Muffin)

Another important distinction is between "lean" and "rich" doughs:

• リーン系 (Lean Dough) : Only flour, water, salt, and yeast—enjoyed plain
• リッチ系 (Rich Dough) : Enriched with egg, butter, and sugar—for sweet specialties

On my travels through Tokyo and other Japanese cities, I noticed that bakeries near train stations offer an incredible selection of fresh bread varieties—perfect for commuters picking up breakfast or lunch in the morning.

Sandwich - サンドイッチ

Japanese sandwiches are very similar to European ones. The main difference, I would say, is the lack of crust and the slightly sweet bread.

Of course, the sandwich filling varies greatly. From tonkatsu, ham, egg salad, and more, there are many different kinds.

In Japan, particularly popular sandwich types are:

• フルーツサンド (Fruit Sandwich) : Filled with whipped cream and fresh fruit
• たまごサンド (Tamago Sandwich) : Filled with Japanese egg salad
• カツサンド (Katsu Sandwich) : With breaded pork cutlet and tonkatsu sauce

Sandwiches in Japan are often sold at convenience stores (konbini) and are a popular snack on the go. During my trips to Japan, I especially fell in love with fruit sandwiches—the combination of sweet whipped cream and fresh fruit between soft white bread is simply delicious!

Shokupan - 食パン

Bread is essential for sandwiches. Toast or white bread is called Shokupan in Japan. It is very soft, white, and slightly sweet.

Shokupan comes in two main forms:

• 山型食パン (Yamagata-Shokupan) : With a domed top reminiscent of a mountain
• 角食パン (Kaku-Shokupan) : Baked in a rectangular loaf pan

Traditional Shokupan is usually made only with flour, water, yeast, and salt, with little butter or sugar—so the flavor of the wheat really shines through. It belongs to the "lean" dough category.

In Japanese households, Shokupan is used not just for sandwiches but also toasted for breakfast, often with butter and various spreads. A popular variant is "Shiokara Toast" with butter and a thin layer of salty seafood.

My personal tip: Try Shokupan with Japanese Kewpie mayonnaise and some furikake—a simple but delicious combo for a quick breakfast!

Anpan - あんぱん

Anpan was invented by Yasubei Kimura in 1874. Inside, it contains Anko, a sweet red bean paste.

This invention marks an important milestone in the history of Japanese bread. Kimura, who later founded the famous Kimuraya bakery, combined Western baking techniques with traditional Japanese flavor preferences.

The classic Anpan variety contains sweet red bean paste (Anko), but today you'll also find:

• Shiro-An (white bean paste)
• Kuri-An (chestnut bean paste)
• Matcha-An (bean paste with green matcha tea)

On top, you'll often find a black sesame seed or a piece of salted cherry blossom (sakura). Anpan belongs to the "kashipan" (sweet bread) category and is made from "rich" dough.

When I first tried Anpan, I was skeptical because of the bean paste, but the sweet, nutty filling and fluffy dough totally won me over. Now it's one of my favorite souvenirs from Japanese bakeries!

Melonpan - メロンパン

Melon bread, or Melonpan in Japan, consists of an outer layer of cookie or shortbread dough and is fluffy inside. The signature lattice pattern is its hallmark.

Despite its name, Melonpan traditionally does not taste like melon—the name comes from its visual similarity to a melon due to the characteristic grid pattern. Modern versions, however, often do contain melon flavoring or aroma.

What makes Melonpan special is the combination of two different doughs:

• A soft bread dough as the base (similar to brioche)
• A crispy cookie layer made from sugar, butter, and flour as a coating

Today you'll find numerous regional and seasonal Melonpan varieties, such as with chocolate chips, matcha, or even filled with ice cream. Like Anpan, it belongs to the "kashipan" category and is made with "rich" dough.

On my travels through Japan, I noticed that Melonpan is especially popular among young people. In Tokyo, there are even specialty Melonpan shops with unique variations—my personal favorite is the version with matcha tea coating!

Kare Pan - カレーパン

Kare Pan, or curry bread, is a deep-fried bun filled with Japanese curry. It combines Western baking tradition with the curry flavor so popular in Japan.

Preparation involves several steps:

1. A yeast dough is rolled out and filled with cooled curry
2. The bun is sealed and coated in panko (Japanese breadcrumbs)
3. Finally, it's deep-fried until golden brown and crispy

Kare Pan belongs to the "Sōzai-Pan" (savory bread) category and is especially popular as a quick snack on the go. It's sold in bakeries, convenience stores, and supermarkets all over Japan.

For me, Kare Pan is the perfect combination of crispy crust and flavorful filling—ideal when you get hungry on the go and are craving something hearty. In the winter months, it wonderfully warms you from the inside!

Yakisoba Pan - やきそば ぱん

Yakisoba Pan is the perfect combination of two popular Japanese foods: fried noodles (yakisoba) and bread. It is a long bun (usually Koppe Pan) filled with yakisoba.

The fried noodles are served with yakisoba sauce, mayonnaise, and often pickled ginger (beni shoga) and aonori (green seaweed). The result is a carb-rich, filling meal especially popular with students.

Yakisoba Pan belongs to the "Sōzai-Pan" (savory bread) category and is a classic example of the creative fusion of Western and Japanese elements in modern Japanese cuisine.

As a food enthusiast, I love this unusual combo—two sources of carbs in one dish may sound over the top, but the taste is simply irresistible! In many konbinis it's a standard product and costs just a few hundred yen.

Korokke Pan - コロッケパン

Korokke Pan combines the Western concept of a bread roll with Korokke, the popular Japanese breaded and fried potato croquette with its origins in the French croquette.

A typical Korokke Pan consists of:

• A soft, long bread roll (usually Koppe Pan)
• A fried korokke (usually with minced meat and vegetables)
• A layer of tonkatsu sauce and sometimes mayonnaise

This hearty combination is perfect for a quick lunch and is often served in school cafeterias, convenience stores, and bakeries. Like Yakisoba Pan, it belongs to the "Sōzai-Pan" (savory bread) category.

On my travels through Japan, I found that the best Korokke Pan is usually found in small, local bakeries. The perfect balance of crispy korokke and soft bread makes this snack extra special!

Cream Pan - クリームパン

Cream Pan is a soft yeast bun filled with sweet vanilla custard. It was created in the early 1900s and has become one of the most popular sweet breads in Japan.

The preparation involves:

1. Making a soft yeast dough with milk, butter, and sugar
2. Filling with a thick, pudding-like vanilla cream
3. Baking until golden brown

Modern versions also include chocolate cream, chestnut cream, or seasonal fillings like strawberry or matcha. Cream Pan is part of the "kashipan" (sweet bread) category and is made from "rich" dough.

In many Japanese bakeries, it's an everyday staple and particularly popular with children. The creamy filling and soft dough make it a perfect companion to tea or coffee.

On my trips to Japan, Cream Pan is my favorite for a quick breakfast with Japanese tea. I especially recommend the version with matcha cream—the slightly bitter green tea goes perfectly with the sweet dough!

Koppe Pan - コッペパン

Koppe Pan is a long, soft bread roll originally developed for school lunches in Japan. The name comes from the French "coupe" (to cut).

Traditionally, Koppe Pan is made from a simple dough of flour, water, yeast, salt, and a bit of sugar. It belongs to the "lean" dough category and has been a school meal staple in Japan since the 1950s.

Originally, it was served with margarine and jam or Nutella-like spreads. Today, it's mainly used as a base for various filled rolls such as:

• Yakisoba Pan
• Korokke Pan
• Katsu Sandwich
• Various sweet and savory fillings

In recent years, Koppe Pan has seen a revival with gourmet reinterpretations in specialty bakeries, using creative fillings and higher-quality ingredients.

What I especially appreciate about Koppe Pan is its versatility—it's like a blank canvas ready to be filled with endless flavors. The nostalgic connection to school days also makes it a comfort food for many Japanese people.

Choco Korone - チョココロネ

Choco Korone is a horn-shaped pastry filled with sweet chocolate cream. The name comes from the French "cornet" (horn).

The distinctive shape is reminiscent of an Italian cornetto or French croissant, but the dough is softer and sweeter. The pastry is made as follows:

1. A sweet yeast dough is cut into triangles and rolled up
2. After baking, the hollow inside is filled with chocolate cream
3. Sometimes the tip is dipped in chocolate glaze

Choco Korone became especially famous thanks to its appearance in the popular anime "Shokugeki no Soma," where a character is often seen holding this pastry.

Choco Korone is available in a range of flavors, including vanilla, strawberry, and matcha. It is part of the "kashipan" (sweet bread) category and made from "rich" dough.

A small tip from me: In Japan, there's a "correct" way to eat Choco Korone—start from the narrow tip so the cream doesn't spill out! That way, you can enjoy the pastry down to the last bite without sticky fingers.

Jamupan - ジャムパン

Jamupan is a simple, round bun filled with different fruit jams. It is one of the most basic forms of sweet Japanese bread.

The preparation is relatively straightforward:

1. A sweet yeast dough is formed into small balls
2. Before baking, a dimple is pressed in and filled with jam
3. Alternatively, jam may be injected through a small hole after baking

Popular fillings include:

• Strawberry (いちご - Ichigo)
• Apricot (あんず - Anzu)
• Blueberry (ブルーベリー - Burūberī)
• Cherry (さくらんぼ - Sakuranbo)

Jamupan belongs to the "kashipan" (sweet bread) category and is made from "rich" dough. It's especially popular with children and is often eaten as part of school meals or as a sweet snack in between.

When I lived in Japan, Jamupan was my lifesaver when I craved something familiar—the combination of soft bread and sweet jam reminded me of European pastries, and at the same time was distinctively Japanese in its perfect execution.

Regional Specialties

Almost every prefecture in Japan has its own local bread specialties, often connected to regional ingredients or taste preferences. Some examples include:

• Hokkaido : Known for creamy, milky breads thanks to the region's famous dairy industry
• Kyushu : Special sweet potato breads (Satsumaimo Pan)
• Kobe : Kobe beef-filled buns as a luxury variant
• Osaka : Okonomiyaki-inspired breads with matching spices

Many of these regional specialties are part of local bread festivals or sold in dedicated antenna shops in big cities.

On my trip to Kyoto I discovered a local bakery that made matcha bread with white chocolate—a taste experience that perfectly captured the region's traditions. For travelers, trying these local bread variations is a wonderful way to experience local culture through food!

Conclusion

Japanese bread culture is a fascinating example of the adaptability and creativity of Japanese cuisine. What started as an import from the West has evolved into a unique bread tradition that blends Western techniques with Japanese flavor preferences.

From the sweet Kashipan varieties to the savory Sōzai-Pan creations, the Japanese bread landscape offers an incredible diversity to discover. Whether it's classic Shokupan for breakfast or a creative Yakisoba Pan for lunch—Japanese bread is an important part of modern Japanese food culture.

As a Japanese breakfast or snack on the go—Japanese bread types provide a wonderful insight into modern Japanese everyday life. On your next trip to Japan, I highly recommend visiting a local bakery and sampling the many varieties on offer!

Have you ever tried Japanese bread? Which type is your favorite? Feel free to share your experiences in the comments below! Click here to go to the comments