Shokupan

Shokupan, or Japanese milk bread, is a soft, white loaf bread that originated in Japan. It is known for a light, fluffy crumb and a mild sweetness, and is typically baked in a shallow rectangular loaf pan to produce a tall, square sliceable loaf.

Most shokupan doughs are enriched, containing bread flour, milk or water, sugar, butter, and eggs. A common technique is the tangzhong method, where a portion of flour is cooked with liquid into a warm slurry before mixing into the dough. The tangzhong increases moisture retention and yields a softer, longer-lasting crumb.

Texture and appearance are defining features: a fine, pillowy crumb with little chew, and a pale, tender crust. The loaf is designed to slice evenly for sandwiches or toast, and its uniform consistency makes it a staple in households and bakeries.

Shokupan is widely available in Japan, popular in supermarkets, bakeries, and cafes. In recent years, it has gained international attention as “milk bread,” with both artisanal and mass-market versions sold around the world. Regions in Japan sometimes promote local dairy or techniques to create regional variants, including richer or slightly flavored loaves.

Variants and storage options exist, such as plain, buttered, or flavored versions (for example, sesame or sweetened varieties). Enriched doughs can dry out over time, so fresh consumption or freezing is common. Shokupan is typically enjoyed at breakfast or for sandwiches, and is valued for its soft texture and versatility.