Japan is famous for traditional sweets like taiyaki, dorayaki, daifuku, and mitarashi dango. But did you know that Japan is also home to many Western-style sweets? While Western confectionery is often associated with foreign origins, there are actually quite a few sweets that were created in Japan.
Bread, too, was introduced from the West but has since evolved in its own unique way, forming a distinct bread culture that can only be found in Japan. You might be surprised to learn that some of the sweets and breads introduced here were actually born in Japan! Let's take a closer look at the history and charm of treats like shortcake, mille crêpes, anpan, and more.
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5 Western-style sweets that originated in Japan
Shortcake
Shortcake is a simple yet beloved dessert made with fluffy, melt-in-your-mouth sponge cake, light and creamy whipped cream with a rich milk flavor, and sweet yet tangy, juicy strawberries. Every Japanese person knows shortcake, and it was actually created in Japan.
According to the official website of Fujiya, a long-established confectionery company, the origin of shortcake is described as follows:
In 1922, the Japanese confectionery store Fujiya modified the American-style shortcake, which was made with a biscuit-like base, to better suit Japanese tastes. Incorporating French techniques, they created a cake with a sponge-like texture similar to castella, topped with whipped cream, and introduced it as 'shortcake'. (Source: Fujiya)
Despite its simple appearance, shortcake remains incredibly popular and is a go-to choice for birthdays and Christmas celebrations. It is also a staple in cafés and cake shops, loved by people of all generations. Over time, Japan’s unique take on shortcake has evolved not only in flavor but also in visual appeal, with the striking contrast of white cream and red strawberries making it an eye-catching dessert.
☕ Top 100 Cafe in 2022 (Tabelog)
Mille Crêpes
Mille crêpes comes from the French words "Mille Crêpes," where "Mille" means "thousand" and "Crêpes" means "crepes." Just as the name suggests, this dessert consists of multiple thin layers of crepe stacked together with cream in between. Although it may seem like it originated in France, the home of crepes, mille crêpes was actually created in Japan. It is said to have been born in 1978 at the café "Rue de l’Ourillère" in Nishi-Azabu, but it gained nationwide popularity in 1996 when the Japanese café chain "Doutor Coffee" turned it into a commercial product.
At cafés, mille crêpes is typically made with 10 to 20 layers of crepe, with whipped cream or custard cream spread between each layer. It is often topped with fruits, chocolate, or other ingredients depending on preference. This dessert is also a popular item at cake shops, and in recent years, it has become widely available at convenience stores. The beauty of mille crêpes lies in its delicate layered appearance, moist texture, and gentle sweetness.
☕ Find a café with delicious mille crêpes in Tokyo (Tabelog)
Rare Cheesecake
Rare cheesecake is another sweet that originated in Japan. It was created in 1964 at the restaurant "Tops" in Akasaka, Tokyo. At the time, cheese itself was still uncommon in Japan, so the introduction of an unbaked, soft cheesecake was a groundbreaking event. Its light and refreshing taste suited the Japanese palate, and today, it remains a staple in cake shops. Rare cheesecake is known for its smooth, melt-in-your-mouth texture. Since it does not require baking, it is also a popular homemade dessert.
To make rare cheesecake, a mixture of cream cheese and yogurt with gelatin is poured over a crushed biscuit base and then chilled until firm. Adding lemon juice enhances the flavor, making it even more delicious. The contrast between the creamy filling and the crunchy biscuit base is irresistible. While the U.S. has "no-bake cheesecake," it differs from rare cheesecake because it relies on cream cheese and heavy cream to set rather than gelatin. Rare cheesecake also comes in various flavors like chocolate and matcha, making it a versatile and delightful treat.
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Nama Chocolate
Nama chocolate is a chocolate confection that originated in Japan. It is made by blending chocolate with fresh cream and butter without subjecting it to high heat, resulting in a soft, melt-in-your-mouth texture.
Nama chocolate was first created in 1988 at the confectionery shop "Silsmaria" in Kanagawa Prefecture. Later, the Hokkaido-based confectionery brand "ROYCE’" popularized it by mass-producing and selling it, leading to its widespread recognition. Due to its high moisture content, nama chocolate has a shorter shelf life compared to regular chocolate, but it can be stored for a longer period if frozen. It is also a popular gift, especially for Valentine's Day. This Japanese-born chocolate treat has gained popularity worldwide.
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Coffee Jelly
A familiar dessert in Japanese cafés, coffee jelly is a sweet treat that originated in Japan. It is made by mixing strong brewed coffee with gelatin or agar and allowing it to set, resulting in a smooth, jiggly texture with a pleasantly bitter coffee flavor.
The first recorded recipe for coffee jelly appeared in a newspaper's household section in 1914, promoting it as a homemade dessert. Later, in 1963, "Mikado Coffee Karuizawa Kyudo Store" popularized it as "edible coffee" by using freshly brewed coffee beans to make the jelly, leading to its widespread appeal. Coffee jelly offers a perfect balance of coffee’s natural bitterness and the sweetness of added sugar. It is often enjoyed with cream or milk and sometimes paired with fruits. Today, it remains a staple menu item in Japanese cafés and coffee shops.
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Japan's Unique Bread Culture
Although rice is Japan’s staple food, various adaptations have been made to create bread that suits Japanese cuisine and lifestyle. Bread requires no preparation like cooking rice, making it a convenient option for modern, busy lifestyles. Today, bread has become so ingrained in Japanese food culture that it can be considered a national staple.
Bread was first introduced to Japan in the late 16th century when Portuguese traders arrived in Tanegashima, bringing firearms along with baked bread. At the time, only a limited number of people had access to it. In the late 19th century, as Western culture became more integrated into Japanese society, bread started to gain popularity among the general public.
One of the greatest appeals of Japanese bread is its incredible variety—ranging from soft and fluffy white bread to sweet pastries and savory stuffed buns. With an endless selection of flavors and textures, Japanese bread remains a favorite for all ages. Here are some of the most beloved breads that originated in Japan.
🍞 Top 100 Bakeries in Tokyo 2022 (Tabelog)
5 Popular Japanese-Invented Sweet Breads
Japanese people tend to prefer soft and sweet bread, leading to a rich variety of sweet pastries. Many of these breads also incorporate seasonal fruits and ingredients, making them even more appealing.
Anpan (Red Bean Bun)
One of Japan's most iconic sweet breads, anpan is a uniquely Japanese creation that combines Western-style bread with "anko" (sweet red bean paste). It features a soft, fluffy bread dough filled with either smooth "koshian" or chunky "tsubuan" red bean paste, offering a sweet and nostalgic taste.
Anpan was first created in 1874 by Kimuraya Sohonten (now known as Ginza Kimuraya Sohonten), and its history spans over 150 years. In Japan, people have strong preferences when it comes to anpan, often identifying as either "tsubuan lovers" or "koshian lovers." According to some surveys, the preference is almost evenly split. Which type of anpan do you prefer?
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Cream Pan (Custard-Filled Bread)
Cream pan is another Japanese-invented bread, featuring a soft, fluffy dough filled with rich custard cream. It is loved by people of all ages. This bread originated in 1904 at Nakamuraya, a bakery in Hongo, Tokyo (now known as Shinjuku Nakamuraya). The bakery’s founders, Aizo and Kuroko Soma, were inspired by cream puffs and decided to wrap custard cream inside bread dough. They also believed that using dairy-based custard would provide great nutritional value. (Source: Shinjuku Nakamuraya Official Website)
One distinctive feature of cream pan is its glove-like shape, making it instantly recognizable. The sweetness of the custard and the softness of the bread create a satisfying and comforting treat, no matter the time of day.
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Melon Pan
Melon pan is a sweet bread with a crispy, cookie-like outer layer and a soft, fluffy inside, offering a delightful contrast in textures. The name "melon pan" comes from its appearance, which resembles the rind of a melon. One of the most well-known origin stories suggests that the first melon pan was made by "Kinseido," a bakery in Kobe, by covering bread dough with biscuit dough before baking. Originally called "Sunrise," the name "melon pan" later became more common, though in Kobe, it is still widely referred to as "Sunrise." Available in convenience stores and supermarkets, melon pan remains a beloved snack due to its distinctive look and satisfying texture.
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Jam Pan (Jam-Filled Bread)
Jam pan is a classic sweet bread featuring a simple yet delicious combination of bread and jam, with popular variations including strawberry jam and blueberry jam. Like anpan, jam pan was first created by Kimuraya. For many, the mention of "jam pan" brings to mind "Jam Ojisan" (Uncle Jam), a character from the beloved anime Anpanman. Thanks to Anpanman, jam pan has become a familiar and cherished treat for children, further cementing its place in Japan’s rich bread culture.
Choco Cornet
Despite its European-sounding name, "choco cornet" is actually a Japanese invention. The name comes from the French word "cornet," meaning "horn," which refers to its distinctive spiral shape. This bread has been around since the Meiji era, making it a long-standing favorite. Choco cornet is made by rolling bread dough into a shell-like shape and filling it with creamy chocolate. It is delicious as-is, but chilling it before eating enhances its texture and flavor, making it a refreshing treat.
4 Popular Japanese-Invented Savory Breads
Savory breads in Japan often feature various fillings and toppings, making them not only flavorful but also nutritionally balanced. They are perfect for a quick breakfast or lunch, catering to busy modern lifestyles. From sweet and savory to spicy flavors, Japanese savory breads come in a wide range of varieties.
🍞 Top 100 Bakeries in Tokyo 2022 (Tabelog)
Curry Pan (Curry Bread)
Curry pan is a satisfying and crispy deep-fried bread filled with flavorful, spicy curry. The contrast between its crunchy, golden-brown crust and the rich curry inside makes it an irresistible treat. A widely accepted theory traces its origin to 1927, when Toyoji Nakata, the second-generation owner of "Meikado" (now known as "Cattleya") in Koto Ward, Tokyo, patented this Western-style bread. One of the best things about curry pan is the variety of flavors available, depending on the type of curry and ingredients used. This makes it easy to enjoy different versions without getting bored.
Korokke Pan (Croquette Bread)
Korokke pan is a classic savory bread that features a crispy croquette sandwiched inside a soft bun. It is believed to have originated from "Choshiya," a bakery established in 1927. The shop, still in business today, is located behind Kabukiza Theatre and proudly displays a sign that reads "The Original Korokke Pan – Choshiya." One of the appeals of korokke pan is the versatility of flavors, as the taste can be adjusted by adding different sauces. While Worcestershire sauce is a popular choice, some prefer mayonnaise or ketchup for a different twist.
This bread can also be customized by replacing the croquette with other fillings, such as hamburger patties or chicken cutlets. Additionally, different types of bread, such as sandwich bread, koppepan (Japanese-style soft roll), or burger buns, can be used to create unique variations.
Yakisoba Pan (Fried Noodle Bread)
A unique Japanese creation featuring carbs-on-carbs, yakisoba pan consists of stir-fried noodles stuffed inside a bread roll, making it a satisfying and filling snack. It has become a beloved soul food in Japan. The origin of yakisoba pan dates back to the 1950s in Minami-Senju, Arakawa Ward, Tokyo. At a bakery called "Nozawaya," customers who purchased both yakisoba and koppepan requested that the noodles be placed inside the bread for convenience. This simple yet brilliant idea led to the birth of yakisoba pan, which remains popular to this day. The contrast between the slightly crispy bread and the chewy yakisoba noodles creates an addictive texture.
Menchi Katsu Pan (Ground Meat Cutlet Bread)
Menchi katsu pan is a heartier alternative to korokke pan, featuring a juicy ground meat cutlet instead of a potato-based croquette. It offers a rich and meaty taste reminiscent of Western-style restaurants. This bread likely became popular as people sought a more substantial and savory filling option.
Regional Specialty Breads from Across Japan
Japan is home to many unique, region-specific breads that can only be found in certain areas. These specialty breads have devoted fans who wish for nationwide availability. Here are some of the most famous local breads:
Aomori Prefecture: "English Toast" – A beloved local bread since 1967, featuring thickly sliced sandwich bread with margarine and granulated sugar.
- Toyama Prefecture: "Coffee Snack" – A Toyama specialty, this mountain-shaped coffee-flavored bread is filled with coffee cream, offering a deliciously addictive taste.
- Ishikawa Prefecture: "White Sand" – A soul food of Komatsu City, this simple yet delightful bread consists of soft sandwich bread filled with homemade whipped cream.
- Kanagawa Prefecture: "Potechi Pan" – A Yokosuka specialty, this bread is filled with potato chips mixed with shredded cabbage and mayonnaise, creating a unique crunchy texture.
- Shiga Prefecture: "Salad Pan" – A koppepan roll filled with mayo-seasoned chopped takuan (pickled daikon radish). This unusual yet tasty combination has gained a cult following.
- Kochi Prefecture: "Boushi Pan" – A signature local bread in Kochi, featuring a cute hat-like shape. The outer edges are crispy due to the castella batter coating, while the center remains soft and fluffy.
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