Shokupan: Japanese Milk Bread & Why You Need to Try It

If you’ve ever had the privilege of trying Japanese milk bread, you know there’s nothing quite like the soft, springy texture of shokupan. It’s so popular, in fact, that people will line up outside bakeries hours before they open just to get a single loaf. 

So, what is shokupan and how did it come to be in Japan? 

Keep reading to find out the history behind shokupan, why it’s good for celiacs, and a simple shokupan recipe so you can try your hand at making Japanese milk bread at home!

Shokupan is the Japanese version of white sandwich bread. It’s the go-style of bread here, with Western bread being more commonly found in bakeries.

Japanese milk bread tastes similar to white sandwich bread, except with a sweeter, milkier taste. The mochi-like texture is what really distinguishes the two, as shokupan is especially thick and bouncy.

Though it has a natural sweetness, it can still be enjoyed as a savory dish, with many people enjoying shokupan as part of their morning breakfast — toasted, slathered with butter, and paired with a hot cup of coffee or tea. 

Although French-inspired bakeries are popular in Japan, the history of bread consumption in the country is fairly recent. 

It’s said that bread was introduced by the Portuguese in 1543, when a Portuguese ship of Christian missionaries washed up on the shores of Japan, carrying goods, guns and bread. These missionaries traveled through Japan, sharing their religion while also sharing the delights of Western bread.

Some records even show Nobunaga Oda — famous as one of the “Three Great Unifiers of Japan” for his role in creating an era of peace in Japan — eating some of this missionary-brought bread.

However, with the National Isolation Edict of 1587 came into fruition, the bread disappeared with it. It wasn’t until the borders reopened in 1853, during the Meiji Era, that bread was reintroduced to Japan and became regularly consumed. 

It all began with the British round-topped white bread, then the American flat-topped white bread during WWII. However, shokupan is the delicious result of Japanese bakers adapting these Western-style breads for Japanese tastes.

Because rice is more of a staple carbohydrate than bread in Japan, most people don’t go through a full loaf each week, especially if they live alone. Instead, they buy small cuts at the supermarket, usually in portions of three or five to six slices. 

On the lower end, five slices at your nearest supermarket will cost around ¥110. On the higher end, around ¥220. Getting four thicker slices (great for French toast) or 10 thinly cut slices (optimal for sandwiches) will generally cost more, too. 

The prices for bread at the konbini (convenience stores) or bakeries tend to be higher as well, ranging from ¥200-¥500 for a single loaf. 

If you’re on a budget, buying from the supermarket whenever possible is your best bet. However, if you’d like to splurge, going to a bakery for a fresh loaf of shokupan is a good investment for your taste buds!

To make shokupan, you’ll need the following ingredients:

• Warm water 

• Sugar 

• Instant yeast 

• Kosher salt

• Honey 

• Rice flour or bread flour (choose rice flour to keep it gluten-free)

• Dry milk powder 

• Unsalted butter 

Japanese milk bread recipe:

1. Measure the ingredients and activate the yeast.

2. Knead the dough for several minutes. 

3. Let it rise for 40 minutes. 

4. Divide the dough into three parts.

5. Let it rest for another 15 minutes. 

6. Form the three sections into the shokupan shape. 

7. Let it proof for another 60 minutes. 

8. Bake for 30 minutes. 

9. Cool for several hours. 

10. Enjoy as a snack or meal!

For a full recipe with specific measurements, check out this Just One Cookbook shokupan recipe.

Shokupan can be stored in the pantry or the fridge during the summer months. For maximum freshness, consume within a few days, but know that the bread will last up to a week.

The short answer is: Sometimes. The longer answer is that most shokupan is typically made from bread flour and therefore is not gluten-free. However, some bakeries may make Japanese milk bread with rice flour, making it accessible to celiacs. To ensure your chosen milk bread is gluten-free, it’s best to check the listed ingredients before eating.

As the English translation implies, Japanese milk bread is made from milk, so it’s not vegan. There are some vegan versions, referred to as “hard shokupan,” that are sold in Japan, though they may be difficult to find.

If you’re from the West, you might be used to bread with a grainier texture — think multigrain, sourdough or rye bread. While you can find these selections at larger supermarkets, Japanese shokupan is unilaterally preferred by Japanese residents. 

Its soft texture, slightly sweet taste and thick cuts are suitable for everything from sandwiches to jam on toast. 

We hope this article taught you all you need to know about Japanese milk bread!

Looking for more bread-related blog posts? Check out these articles on Japanese melon bread and some must-visit Tokyo bakeries.

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