Kashi pan (菓子パン) are soft Japanese bread buns that blend European baking traditions with uniquely Japanese flavors and textures. Popular varieties include melon pan with its crispy cookie crust, anpan filled with sweet red bean paste, kare pan stuffed with savory curry, and others featuring creamy custard, chocolate, or matcha. These buns make perfect breakfasts, snacks, or desserts and are widely available from bakeries to convenience stores across Japan. Known for their fluffy texture and diverse fillings, kashi pan offer a comforting and delicious taste experience in every bite.
Ingredients
For the bread dough:
- 250 g bread flour
- 3 g salt
- 30 g sugar
- 5 g instant yeast
- 1 egg
- 140 ml warm milk
- 30 g unsalted butter room temperature
For the cookie topping:
- 100 g cake flour
- 40 g sugar
- 30 g unsalted butter
- 1 egg yolk
- ¼ tsp vanilla extract
- Green food coloring or melon essence Optional
- Extra sugar for sprinkling on top
Instructions
- Make the bread dough: In a large bowl, combine bread flour, sugar, salt, and instant yeast. Add the egg and warm milk, mixing until a sticky dough forms. Knead in the softened butter until the dough is smooth and elastic. Cover and let it rise until doubled in size, about 1 hour.
- Prepare the cookie dough: In a separate bowl, cream together the softened butter and sugar until light and fluffy. Add the egg yolk and vanilla extract (and optional coloring or melon flavor), mixing well. Gradually fold in the cake flour until a dough forms. Shape into 6 equal balls, flatten them slightly, and chill in the fridge.
- Assemble the buns: Once the bread dough has risen, punch it down and divide into 6 equal pieces. Shape each piece into a smooth ball. Take a cookie dough disc and gently cover each bread ball with it, leaving the bottom open. Lightly score a crisscross pattern on the cookie dough and sprinkle some sugar on top.
- Second rise: Place the assembled buns on a baking tray lined with parchment paper. Cover loosely and let them rise again for 30–40 minutes until puffed.
- Bake: Preheat the oven to 180°C (350°F). Bake the buns for 12–15 minutes, or until the cookie crust turns golden and crisp.
- Cool and serve: Remove from the oven and let cool slightly. Best enjoyed fresh!
Notes
🍞 Kashi Pan – a Japanese take on sweet and savory bread like you've never tasted
Japan might be better known for sushi, ramen, or rice dishes, but walk into just about any bakery or convenience store there, and you'll find a whole world of soft, fluffy buns called kashi pan (菓子パン). The name literally translates to “sweet bread,” but in reality, these buns go way beyond that simple description. Originally influenced by European baking, kashi pan has evolved into something uniquely Japanese — both in taste and presentation. Think soft bread rolls, some filled with sweet red bean paste, others with creamy custard or even savory curry. They’re a staple snack or light breakfast for millions of people, and each variety has its own loyal fan base.
Whether you’re in a Tokyo train station grabbing a quick bite or browsing a bakery in Osaka, you’ll come across these individually sized buns that somehow manage to be both comforting and surprisingly inventive.
🥐 A look at some of Japan’s favorite Kashi Pan varieties
You’ll find a lot of variety when it comes to kashi pan. Here are just a few you might spot — or fall in love with.- Melon Pan (メロンパン)
This one’s a classic. Despite the name, there’s usually no melon flavor in it. Instead, it’s a light, airy bun topped with a thin layer of crunchy cookie dough. The crisscross pattern on top gives it that melon-like appearance. It’s sweet, but not overly so — kind of like a cookie and a roll had a delicious baby. - Anpan (あんパン)
Here’s a bun with some history. Anpan has been around since the late 1800s and is filled with anko — a smooth, sweet paste made from red beans. Some versions even throw in extras like whipped cream or chestnut pieces. It’s simple but deeply satisfying. - Kare Pan (カレーパン)
Craving something savory? Kare pan, or curry bread, might be your go-to. It’s basically a bread roll stuffed with Japanese curry, then coated in panko breadcrumbs and fried until crispy. The combo of crunchy outside and warm, mildly spicy filling is next-level good. - Choco Coronet (チョココロネ)
This one’s fun and playful — a spiraled bun filled with thick, chocolatey custard. Kids love it, and let’s be honest, so do most adults. - Cream Pan (クリームパン)
Light, fluffy bread filled with custard cream. It’s rich and a little decadent, but still feels like comfort food. - Matcha Pan (抹茶パン)
For those who like something a little more grown-up, matcha pan adds a slightly bitter edge with green tea flavor, either in the dough or the filling. It’s a great balance of earthy and sweet.
🏪 Where to buy Kashi Pan in Japan
You’re never far from a good kashi pan in Japan. Here’s where to look:- Local bakeries often have the freshest and most unique versions. Some even create seasonal flavors.
- Convenience stores like 7-Eleven or Lawson stock them in individually wrapped packages. Quick, easy, and surprisingly tasty.
- Supermarkets usually have a bakery section with both sweet and savory kashi pan options, often at great prices.
🍴 Why it’s worth trying (and maybe even baking)
Kashi pan is more than just bread — it’s a reflection of how Japan takes outside influences and makes them its own. Every bun has a different story to tell. Some are nostalgic, reminding people of childhood. Others are modern takes on classic flavors. No matter what your taste, there’s a kashi pan out there for you.
🍽 Final thoughts
Kashi pan is the kind of food that sneaks up on you — simple at first glance, but surprisingly layered. Whether you're grabbing a melon pan on the way to work or biting into a warm kare pan in the rain, it's the kind of comfort food that leaves a lasting impression.More Japanese recipes
