Shokupan (meaning eating bread in Japanese) is a super soft and fluffy Japanese bread. It was thought to be introduced to the Japanese by the British in the 19th century but became popular post World War 2, as rice became more scarce but wheat was available. The loaf is so soft due to the use of boiling water. This gelatinises the starch, which allows the starch to take in more water. This also makes it slightly sweeter. Its ingredients include butter, that adds to the richness. Because it is so soft, it is often better to wait a day before slicing it.  Shokupan is also known for its trademark swirls, caused by the  folding of dough into the baking dish. 


Wheat flour, Sugar, butter, Salt and Before Sliced Bread’s sourdough culture.