Shokupan (食パン) is a Japanese milk bread known for its soft, pillowy texture and slightly sweet, milky flavor. It’s a staple in many Japanese households and is typically sold in thick, square or rectangular loaves. The name literally means “eating bread,” and while it might look similar to white sandwich bread, its texture and flavor are far superior thanks to a few key techniques.
It’s typically baked in a pullman loaf pan, giving it its signature square shape and uniform slices that are perfect for toasting, sandwiches, or even dessert applications. I like to bake it without the lid for a fluffy, cloud-like top, but it’s up to you! Here’s what makes shokupan special:
High fat and sugar content: Compared to regular sandwich bread, shokupan contains more milk, butter, and sugar, giving it a rich, tender crumb and slightly sweet flavor.
Yudane or Tangzhong Method: Shokupan often uses a pre-cooked flour and water or milk paste (yudane or tangzhong), which helps retain moisture and gives the bread its signature fluffiness.
You’ll find shokupan everywhere—from convenience stores and bakeries to high-end specialty shops. It’s often sold in thick square slices, either as “yama-gata” (mountain-shaped) with a domed top, or “kaku-gata” (square-shaped) with a flat, uniform finish from being baked with a lid.
Despite its simplicity, shokupan is treated with a lot of care and pride in Japan. Many bakeries use proprietary flour blends and fermentation techniques to perfect its signature pillowy softness, fine crumb, and subtly sweet flavor. Some bakeries even specialize solely in shokupan, offering premium loaves with ingredients like Hokkaido milk, cultured butter, or natural yeasts.
Here are a few popular ways to enjoy shokupan:
- Katsu Sando (pictured): A crispy pork cutlet sandwich that’s both rich and satisfying.
- Classic Toast: Thickly sliced and toasted, often served with butter and jam or honey.
- Tamago Sando (Egg Salad Sandwich): A Japanese convenience store favorite made with creamy egg salad between soft slices.
- Fruit Sando: A dessert sandwich filled with whipped cream and fresh seasonal fruits.
- Anko Toast: Topped with sweet red bean paste and sometimes butter for a mix of savory and sweet.
Whether served as a simple toast or turned into an elaborate sandwich, shokupan’s cloud-like texture and versatility make it beloved both in Japan and around the world.
How to Make the Shokupan Dough
- Make the Tangzhong: A paste made from boiling milk and bread flour that gelatinizes the starches, helping the bread retain moisture and stay soft.
- Combine Ingredients: Bread flour, tangzhong, sugar, instant yeast, salt, milk, eggs.
- Knead: Knead by hand or using a stand mixer. Add softened butter, then knead again.
- First Rise: Let dough rise until doubled in size (about 1 – 2 hours).
- Shape the Dough: Divide dough into 3. Flatten each piece into a rectangle, then roll it up. Place the rolls in a greased loaf pan.
- Second Rise (Proofing): Cover the pan and let the dough rise again (about 1 – 2 hours).
- Bake: Bake at 350°F (175°C) for 15 – 20 minutes.
How to Make Shokupan (Japanese Milk Bread)
- Total Time: 5 hours 10 minutes
Description
Shokupan is a soft, fluffy Japanese milk bread known for its tender crumb, subtle sweetness, and pillowy texture that makes it perfect for both savory and sweet dishes.
For loaf pans, this is what I recommend:
- Pullman Loaf Pan (with or without lid): Size: 8.5 x 4.5 x 4 inches (21.5 x 11.5 x 10 cm) – if the sizing is a little off, that’s totally fine.
- This size yields a tall, square, uniform loaf perfect for the classic shokupan look. If you want that iconic square shape with flat tops, use it with the lid.
- Standard Loaf Pan: 8.5 x 4.5 x 2.75 inches
- This will give you a domed top instead of a square loaf, but the crumb and flavor will still be just as good.
Ingredients
For the Tangzhong:
- 1 1/8 cup whole milk
- 1/4 cup + 1 tbsp bread flour
For the Dough:
- 1 3/4 cup (265 grams) bread flour
- 1/3 cup tangzhong (discard the rest of the tangzhong you make)
- 3 tablespoons granulated sugar
- 2 eggs
- 2 tablespoons heavy cream
- 2 tablespoons whole milk
- 2 teaspoons whole milk powder
- 1/2 tablespoon instant yeast
- 1 teaspoon salt
- 2 tablespoons unsalted butter, cubed (at room temperature)
- Optional: More butter (or oil) for the loaf pan and spreading on bread after baking
Instructions
- In a small saucepan, whisk together the tangzhong ingredients until smooth. Place over medium heat and cook, stirring constantly, until the mixture thickens into a paste (about 3 – 5 minutes). Remove from heat and let cool to room temperature.
- In the bowl of a stand mixer fitted with the dough hook, combine all the dough ingredients except for the butter. Mix on medium speed for 6 minutes. The dough will be very sticky at this stage. This is normal!
- Add 2 tbsp unsalted butter (at room temperature, cubed) to the dough. Continue mixing for another 5 minutes, or until the butter is fully incorporated and the dough is smooth and elastic.
- Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place for 1 to 2 hours, or until doubled in size. At around 70 – 75°F (21 – 24°C), this typically takes about 1 1/2 hours.
- Lightly flour a clean work surface. Turn the dough out and divide into 3 equal portions (a kitchen scale is recommended for even loaves).
- Roll each portion into a rectangle about 1/2 inch thick. Starting from the bottom, roll each rectangle upward into a tight log, pinching the edge to seal. Repeat with the remaining portions.
- Grease a loaf pan with butter or oil (I personally prefer butter for the taste). Place the 3 rolled logs seam-side down into the pan, side by side. Cover loosely and allow to rise for 2 hours, until the dough nearly reaches the top of the pan.
- Preheat oven to 360°F (182°C). If you are using a pullman loaf pan, you can choose whether or not to place the lid on before baking for a square top or round top.
- Bake for 40–45 minutes, or until golden brown and the top sounds hollow when tapped.
- Remove from the pan and allow the loaf to cool completely on a wire rack before slicing. Optional: Brush with melted butter while still warm for a soft, glossy finish.
- Prep Time: 4 hours 30 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 1 loaf
Kyrié is a half-Japanese food content creator and avid home cook who specializes in Asian cuisine, with a focus on Japanese. She loves developing recipes and sharing approachable yet authentic meals. When she’s not in the kitchen, she’s helping her husband Jeff tend to their garden, or on some artistic venture.
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