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The pan-ya and bread in Japan

torakris

By torakris
in Japan: Cooking & Baking

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Kiem Hwa

Kiem Hwa

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Posted

Heres a pic of some yummy panya creations we got at some dept store in Tennoji Station, Osaka.

http://forums.egullet.org/uploads/11013004..._1101377145.jpg

Descriptions: clockwise from Upper Left.

UL: A pastry, with custard filling inside, topped with a green tea flavored paste and black beans

UR: Similar, only a bun instead of pastry, with a green tea flavored paste and black beans

LR: marron (chestnut) :wub:

LL: Chocolate swirl bun

I think this was the best collection I had on my last trip to Japan :biggrin:

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Pan

Pan

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Posted (edited)

In the onomatopoiea thread, Hiroyuki had the following to say about bagels:

Bagels are often described as shittori (moist) and mochimochi (mochi-like), and that's why they are liked by many Japanese.

So, given the Japanese appreciation for bagels, how do Japanese bagels compare to American ones? Is there a different taste in bagels in the two countries? For those of you who come from or spent time in the US and whose standards of bagel quality come from memories of eating American bagels, how do Japanese bagels measure up? In other words, can you find a good bagel in Japan? :biggrin:

Edited by Pan (log)

Michael aka "Pan"

 

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torakris

torakris

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actually bagels in Japan can be quite good, it just depends on where you buy them. Bagel shops/cafes are quite popular in my area and there are a couple around, when my kids were smaller we used to go quite often.

Here is one type of place:

http://www.ka4.koalanet.ne.jp/~g-berry/BagelShop2.html

scroll for lots of pictures, they look good don't they? :biggrin:

The ones in the supermarkets are pretty abd though, but I would say the same thing for the US...

Kristin Wagner, aka "torakris"

 

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Pan

Pan

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Here is one type of place:

http://www.ka4.koalanet.ne.jp/~g-berry/BagelShop2.html

scroll for lots of pictures, they look good don't they? :biggrin:

The ones in the supermarkets are pretty abd though, but I would say the same thing for the US...

I'd definitely agree that supermarket bagels in the U.S. are lousy!

Those bagels in the photos look like they could be good, but the way the light is reflected off them surprises me. They almost look glazed, like doughnuts.

Michael aka "Pan"

 

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prasantrin

prasantrin

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I have yet to find a decent bagel in Japan. Most places, from what I can tell, don't even boil their bagels. Costco in Japan is one of the worst culprits of selling round buns with holes in the middle as bagels (that being said, Costco bagels are hugely popular with the ex-pat community in my area). One of the problems with bagels here is that they tend to favour sweet bagels--blueberry, cinnamon, etc. That's almost as bad as not boiling them.

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Hiroyuki

Hiroyuki

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I'm totally clueless.

So, am I right in assuming that American bagels are not moist or chewy?

Can those buns that are not boiled before being baked be called bagels?

Are all blueberry bagels always sweetened?

Being in such a small town, I have only one source from which I can buy good bagels. Blueberry bagles that I buy from it are not sweetened.

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torakris

torakris

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  Costco in Japan is one of the worst culprits of selling round buns with holes in the middle as bagels (that being said, Costco bagels are hugely popular with the ex-pat community in my area). 

I am guilty as well, Costco bagels are no different than US supermarket bagels but at 50 yen ($.50) a piece compared to about 150 ($1.50) yen a piece for a Japanese bagel, I don't have much choice....

Kristin Wagner, aka "torakris"

 

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torakris

torakris

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I'm totally clueless.

So, am I right in assuming that American bagels are not moist or chewy?

Can those buns that are not boiled before being baked be called bagels?

Are all blueberry bagels always sweetened?

Being in such a small town, I have only one source from which I can buy good bagels.  Blueberry bagles that I buy from it are not sweetened.

No you are right, good bagels should be chewy and moist, but everyone has their preferences. Properly cooked bagels should be boiled, but I don't think there is any rule/law that says you must boil it to call it a bagel.

My favorite bagel shop doesn't really sweeten them either , though they tend to have a lot of naturally sweet fruit ones, blueberry are also one of my favorites.

Kristin Wagner, aka "torakris"

 

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torakris

torakris

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What do Japanese folks like to top their bagels with?

In bagel shops it is normally sandwich toppings or cream cheese.

This is one shop I frequent occasionally:

http://www.dreamcorp.co.jp/

click on menu to see their variety and scroll down a bit to see the sandwiches, I really like the smoked salmon on the spinach bagel for lunch or the cranberry with cream cheese for a snack.

I am not sure if they still have it or not, but for a while McDonald's had a fried egg and bagel sandwich on their breakfast menu.

Kristin Wagner, aka "torakris"

 

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smallworld

smallworld

Posted
Posted
I'm totally clueless.

So, am I right in assuming that American bagels are not moist or chewy?

Can those buns that are not boiled before being baked be called bagels?

Are all blueberry bagels always sweetened?

Being in such a small town, I have only one source from which I can buy good bagels.  Blueberry bagles that I buy from it are not sweetened.

Hiroyuki, American bagels are moister and chewier than Japanese bagels, and denser too. They should also be fresh, and truly fresh bagels are hard to find in Japan.

I don't think Prasantrin said that blueberry bagels are sweetened. He just doesn't like the idea of fruit in bagels, or cinammon, or non-savoury flavours.

My eGullet foodblog: Spring in Tokyo

My regular blog: Blue Lotus

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Hiroyuki

Hiroyuki

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I've never had bagels in the United States.  Could anyone describe them?

I think these threads will be of some help, including the back-and-forth banter:

H&H v. Tal

Bagel Thoughts, What do you consider sacreligous?

OK, thanks. I think I got it. Firm, chewy, and dense. Coincidentally, firmness and chewiness are the properties that I seek in udon noodels. Sanuki udon is the best!

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  • 6 months later...
melonpan

melonpan

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at the panya, saw hijiki pan, kipira pan and okara pan... they all looked kind of delicious but i didnt buy any.

instead i bought some melonpan and also:

<center><img src="http://www.rawbw.com/~coconut/eg/05/050629frankPan.jpg"></center>

note the line of ketchup that was baked on.

in case anyone was wondering, yes, it WAS delicious and i was sorry that i did not buy any more. if i knew how good it was going to be (the croissant part of the frankpan was VERY flakey and buttery), i probably would have bought one more in place of the melonpan. :shock:

"Bibimbap shappdy wappdy wap." - Jinmyo
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Kiem Hwa

Kiem Hwa

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What are the summer pan-ya flavors?

When I was there in the fall, I saw Kuri- and Mont Blanc-buns everywhere.

When I was there in the spring I saw alot of Sakura- and Yomogi-flavored pans. Also, I saw kuro-goma (black soybean), but I dont know if that is seasonal, and newly popular product, or I just missed them the first time.

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  • 2 months later...
Gul_Dekar

Gul_Dekar

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I was just wondering if anyone knows if there are any books about Japanese breads and/or pastries (melonpan, ampan, deep fried doughnut curry sausage etc.) that are available in English? Have been watching an anime called "Yakitate! Ja-Pan" and its sorta got me wondering about Japanese breads... :biggrin:

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Tepee

Tepee

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I've also, recently, been very interested in Japanese breads. Not a book, but this site has good step-by-step pics. I use a translator to understand the recipe instructions.

Edited by Tepee (log)

TPcal!

Food Pix (plus others)

Please take pictures of all the food you get to try (and if you can, the food at the next tables)............................Dejah

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torakris

torakris

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teepee that is a great site!

I have never seen a book on Japanese pastries/breads in English and searching on the net doesn't turn up anything either. :sad:

Maybe if you have something in mind that you want to try we could help out.

Kristin Wagner, aka "torakris"

 

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Apicio

Apicio

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That was just the tip of the iceberg, you should check out the home page Torakris. And while you are there and since the dough recipe for the sweet breads seem to be the same, would you kindly translate for us the first one. Thanks.

Gato ming gato miao busca la vida para comer

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  • 1 year later...
GlorifiedRice

GlorifiedRice

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Is it true that all Asian baked goods are made with Sake Lees as leavening?

I just gluttonly ate two Anpans (one regular and one with an inner mochi layer w/ almond slices on top) and I cant detect a regular yeasty bread smell. And anpans are sooo soft...Softer then even American Wonderbread

Wawa Sizzli FTW!

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