Ogura toast (小倉トースト), a Nagoya specialty dish with warm toasted bread, topped with red bean paste, butter, and fresh whipped cream. An absolute must-try for your Japanese-theme breakfast!
Among all the Nagoya Foods (Nagoya-meshi 名古屋めし) we tried while we were traveling in Nagoya this past summer, Ogura Toast (小倉トースト) was the most unexpectedly delicious food we enjoyed. In fact, I completely forgot about this dish during the trip until I saw it available as part of the hotel breakfast selection.
What’s Ogura Toast?
Simply, it’s toasted Japanese bread called Shokupan (食パン) topped with butter and sweet azuki red bean paste. The hotel suggested that it tastes even better with the freshly whipped cream on top, so that’s what I had in Nagoya.
Because it’s such a simple dish, there are not too many variations to this dish. Some use different types of toasts to make this dish unique, but the presentation is pretty much the same. Simply a toast, butter, and red bean paste, with optional whipped cream on top.
What Does Ogura Toast Taste Like?
To be honest, I wasn’t too sure about the combination of this dish before I had the first bite. Don’t get me wrong, I love each ingredient for this dish. But tasting them all together? My initial sense was very doubtful about it.
If you are feeling doubtful right now as well, I have to tell you Ogura Toast blew me away big time. I said the same thing about another Nagoya specialty – Tenmusu in my previous post. Seriously, Nagoya kept surprising me with all these amazing and unusual foods during my visit!
Now back to the taste of Ogura Toast. I believe Shokupan plays a very important role. It’s a thicker toast than the typical American toast for sandwiches, and has very soft, moist, and fluffy yet bouncy layers inside. The flavor has a slightly sweeter taste to it compared to an American toast.
When you toast the shokupan, it creates a nice crispy surface where you can spread the butter on top. The creamy butter binds the sweet red bean paste; as the red bean paste is rather dry, the butter gives “juiciness” to it.
I’ve tried Ogura Toast with and without fresh homemade whipped cream and I have to say, put it on when you eat Ogura Toast. I’m actually not a huge fan of whipped cream, but I find the cold whipped cream on Ogura Toast very refreshing.
The texture from the crispy toast contrasted well with the soft silky whipped cream. A dollop of cold whipped cream on top tricks your mouth before biting into the warm toast.
All in all, this is a fabulous breakfast or snack that I will be enjoying for the rest of my life (within reason)!
I hope you enjoy making my Ogura Toast recipe! If you make this recipe, snap a picture and hashtag it #JustOneCookbook. I love to see your creations on Instagram, Facebook, & Twitter! Thank you so much for reading, and till next time!
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- 2 slices Japanese bread (shokupan) (or any white bread)
- 2 Tbsp butter (at room temperature)
- 4 Tbsp red bean paste (anko)
- 1 cup heavy (whipping) cream (1 cup = 240 ml)
- 2 Tbsp sugar
- Place a mixing bowl and metal whisk into the freezer for 10 to 15 minutes (optional, but recommended). Prepare another larger bowl with iced water in it (more ice than water).
- Set up an ice bath. Place 2 Tbsp. sugar and 1 cup (240 ml) heavy whipping cream into the mixing bowl. You can use a stand mixer or hand-held mixer for this process if you have the mixer (it’ll save your arm!).
- Whisk just until the cream reaches stiff peaks. Whisking by hand, it will take about 10-12 minutes.
- Serve the portion you’re going to use on a small bowl and store any unused portion in an airtight container. Fresh homemade whipped cream lasts for about 2-3 days when refrigerated and 2-3 months when frozen. When ready to use, re-whisk for 10 to 15 seconds.
- Toast the bread until golden brown and spread the butter.
- Spread the red bean paste on top of the battered toast. Serve the toast with red bean paste along with a bowl of whipped cream. Put the freshly whipped cream on top as you enjoy.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.