We developed this bread with the desire to create a bread that would quickly fill the stomachs of cyclists and provide them with energy.
This shop recreates the anpan (sweet bean paste bun) from downtown Tokyo about 30 years ago, evoking nostalgic memories of being drawn in by the aroma of freshly baked anpan lined up in front of the shop and biting into them while they were still warm.
The filling uses adzuki beans from Tokachi, Hokkaido, and beet sugar from Hokkaido.
Its refreshing sweetness makes it perfect for breakfast.

anpan

If unopened, transfer the product from the freezer to room temperature and let it thaw naturally for about 2 hours. After thawing, it can be eaten as is. For an even better taste, warm it in a toaster oven. Thawing in a microwave may impair the flavor, so natural thawing is recommended.
*Please consume as soon as possible after thawing. Also, please do not refreeze after thawing, as this may affect the quality.
*This product is manufactured in a facility that also produces products containing walnuts, buckwheat, sesame, and cashews.

Sweet red bean paste (adzuki beans (from Hokkaido), beet sugar (beets (from Hokkaido))) (domestically produced), wheat flour (domestically produced), eggs (domestically produced), sourdough starter (domestically produced), levain yeast (domestically produced), beet sugar (beets (from Hokkaido)), unsalted butter (raw milk (domestically produced)), rock salt (from Pakistan) (contains wheat, milk ingredients, and eggs)
Contains the following allergens: wheat, milk, and eggs.

POINT

Moist and soft,
A dough suitable for anpan,
It's filled with plenty of homemade sweet red bean paste.

raw materials

Contents

Nutritional Information

How to eat

Approximately 90 g