Mix thoroughly with a spatula until the dough is smooth. Add the egg on the opposite side of the yeast. In a large bowl, combine half of the bread flour, instant dry yeast, and cane sugar. Follow along with this recipe to recreate the delicious yet nostalgic anpan. It goes very well eating it with Green tea, but it tastes surprisingly good also with coffee.Īnpan is such a simple bread, but it has had such a big impact on Japanese history. Many bakeries in Japan also make seasonal Anpan with different types of bean paste, such as Sakura-An (Cherry blossom Anko) for spring and Sweet-potato paste for fall.īecause Azuki beans are rich in nutrients, such as fiber, protein, iron, and manganese, it is a perfect snack for the afternoon. It contains a nice amount of water and helps to give anpan the chewy texture that it’s known for.ĭepending on your tastes, you can use either smooth Anko or chunky Anko for the anpan filling. Not only is water roux easier to make, but it also gives anpan a similar texture as if using sakadane. However, it takes at least 5 days to make the Sakadane yeast, so we will introduce an anpan recipe using a water roux instead. It is best to use Sakadane for making anpan because it gives it the traditional flavor. Thanks to Kimura’s effort, Anpan became popular nationwide. Kimura stressed that anpan contains Vitamin B1, which would help people not to contract the beriberi disease, a widespread disease in Japan during that time. As he was quite good at marketing, he decided to present his anpan to Emperor Meiji as a nutritious food. He started selling Anpan in his bakery as a snack. Kimura came up with the idea of making bread that tastes like the Japanese sweet, Manju (a steamed sweet bun), but using Sakadane (Rice yeast), which is u sed to make sake instead of hops yeast. Kimura wanted to try something new, something more familiar to Japanese people. However, only hops yeast was available for making bread at this time, but it didn’t fit the taste of the Japanese palette. This led Kimura to open up a bakery called “Kimuraya” in Tokyo. The red bean paste, or anko, is also quite sweet, but not like western desserts.Īs Japan became more westernized during the Meiji period, the Samurai were no longer needed. The texture of anpan is a fluffy but chewy Japanese bread and is slightly sweet. It is a perfect mix of western and Japanese culture and taste. It’s a classic! In fact, Anpan is the most traditional sweet bread in Japan. It was invented in 1874 by Yasubei Kimura who was a Samurai. Anpan is a Japanese style of bread filled with sweet red bean paste.
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