Bakeries started to open in Yokohama (my hometown!) and Kobe, where most foreigners resided.Īfter World War II, a flat-topped square loaf was introduced by the American Resident Army. This bread was called honshoku pan (本食パン), literally meaning “staple food bread,” and was mostly consumed by foreigners. When Japan underwent modernization in the early Meiji era of the late 1800s, British round-topped white bread (イギリスパン) was first introduced during that time. However, it wasn’t consumed regularly by the Japanese for centuries. On the other hand, the flat-topped loaf is baked with a lid, so the evaporation of water is minimal it has a moist and chewy texture as a result.īread itself was first introduced to Japan in 1543 by the Portuguese (hence, we call it pan, which is derived from the Portuguese word pão). The round-topped loaf is baked without a lid, which allows it to stretch upward and have a light and soft texture. a round-topped loaf called yamagata shokupan (山型食パン), yama shokupan (山食パン), or yama shoku (山食 in Hokkaido). ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |