The News from Tokyo: Japanese Bread
I have been in Japan for the past week! Of course I was interested to find out what the baking scene is like here, and I was a bit surprised to find that bakeries are perhaps more numerous than I found even in Paris. The Japanese do bake and eat a lot of bread and pastries! Much of it is Western artisan style, and although I did not sample any of those breads, I must say that, if appearance is any indication, these bakers really give the Europeans and Americans a run for their money. In fact, the Japanese team won the Coupe du Monde de la Boulangerie, a triennial international artisan baking competition, in 2002 (they came in third, behind the USA and France, in 2005).
But I wanted to know if there was a bread that is distinctly Japanese, and a Japanese friend directed me to Kimuraya in the Ginza district. Established in 1869, this is one of the oldest and most well-known bakeries in Tokyo, and its founder is responsible for introducing their signature anpan, a uniquely Japanese bread. These small buns bear a resemblance to miniature hamburger buns or bagels but are soft, a little sweet, and filled with sweet red, white, or green bean paste. The filling may also include a little pickle, sesame paste, or other ingredients. The dough is made with the same yeast used to ferment sake.
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