Here are 11 ways we eat Japanese milk bread at home, from tamago sando and katsu sando to pizza toast, ogura toast, and a custardy bread pudding made from what is left at the end of the week.
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There are so many styles of delicious white bread out there, but I’ll admit that I have a real soft spot for shokupan (食パン) or simply Japanese milk bread. It’s the thing I grew up eating for breakfast, lunch sandwiches, and after-school snacks.
If you would rather bake your own loaf first, start with the two recipes below. If you already have one, skip ahead to what to make with it.
What Makes Shokupan So Special?
All I could tell you is this bread has a tenderness as fluffy as clouds and is imbued with a lovely sweetness. The inside crumb is dense yet bouncy, with a moist texture that almost melts in your mouth. It is a glorious thing, and once you try it, you’ll never look back.
Shokupan in Japanese Food Culture
When Japan underwent modernization in the early Meiji era of the late 1800s, British round-topped white bread (イギリスパン) was first introduced during that time. This bread was called honshoku pan (本食パン), literally meaning “staple food bread,” and was mostly consumed by foreigners. Bakeries started to open in Yokohama (my hometown!) and Kobe, where most foreigners resided.
After World War II, a flat-topped square loaf was introduced by the American Resident Army. The loaf was cut into eight slices and made into sandwiches for stationed soldiers. Japanese bakers gradually adapted this bread to suit Japanese tastes, and shokupan was born. Since then, shokupan has been a big part of Japanese food culture.
These days, you can find shokupan being sold from convenience stores to kissaten (diner-style cafes) to artisanal bakeries. People would line up for hours to get the fresh-out-of-the-oven loaf. It is a serious love affair.
Nami’s Tips for Storing & Serving Shokupan
- Never refrigerate shokupan — cold air dries it faster than the counter, 1 to 2 days in a bag somewhere cool
- Freeze it in slices, not as a loaf — up to a month, best within 2 weeks
- Score the slice before you toast it — shallow diamond pattern, more crisp edges
- Save the crusts when you make sando — they become Shokupan Crust Rusks
How to Make Japanese Milk Bread at Home
I know it can be intimidating to make bread from scratch, which is why I’ve shared detailed instructions for all the troubleshooting you needed to give it a go. Many JOC readers who were new to bread making have managed to make shokupan with success, so you can do it too!
Shokupan (Japanese Milk Bread)
“This is the best recipe out there for shokupan. It highlights all the potential pitfalls so you know the areas that need optimization in your working environment. I got a perfect loaf from this recipe and that is the greatest testament to the high quality of the instructions.” – Jenny
Black Sesame Milk Bread (Shokupan)
“It is one of the loveliest milk bread recipes…Thanks for sharing!” – Seema
What to Make With Shokupan
Because it is white bread, shokupan is highly flexible and can be used in both sweet and savory recipes. Sometimes I even like to munch on a fresh slice on its own, especially after it’s out of the oven. You can also toast it to enjoy with a thick pat of butter. But, if you’re looking for some unique and creative ways the Japanese enjoy our beloved bread, here is what I’d recommend:
Japanese Fruit Sandwich
“I did this recipe yesterday and it was so beautiful that I didn’t even care if it was good. But man… it was so good! I’m sending pictures to my whole family alongside your blog’s link, I’m simply in love.” – Tais
Japanese Avocado Toast アボカドトースト
“We made this for dinner tonight! We tried the furikake, salmon, and fried egg variations to start. Easy, inexpensive, and unbelievably delicious!!” – Kayla
Wanpaku Sandwich
“My husband and I had SO much fun making these!” – Katie
Japanese Egg Sandwich (Tamago Sando)
“Amazing. It was sooo tasty. I love how you added the step-by-step photos.” – Tiffany
Pan Pudding (Japanese Milk Bread Pudding)
Japanese Pizza Toast
“I just had pizza toast and it was so good I decided to make my own. When I googled it, a bunch of recipes came up, but I clicked on yours because I knew I could count on you to also explain the history of pizza toast in Japan. I was very curious about it and you didn’t disappoint.” – Anna
Chicken Katsu Sandwich
“5 stars! I made this tonight with just regular mayo and tonkatsu sauce. Topped with tomatoes. It was sooooo good!” – Danielle
Japanese Sandwich (Mixed Sando)
Ogura Toast
“I made your chunky red bean paste with half sugar and baked a Shokupan to make this. Toasted Shokupan with red bean baste and whipping cream is absolutely amazing for breakfast!” – Alex
Katsu Sando
“Thank you for this new way of breading Tonkatsu and baking instead of frying in oil. It turned out great! Much healthier too.” – Laurie
Shokupan Crust Rusks
Where to Buy Shokupan
Nothing beats homemade bread, but you can still buy shokupan if you don’t have the time or are just not into bread making. In the US, you can typically find shokupan at Japanese grocery stores or well-stocked Asian or Korean markets. Online Asian groceries such as Weee! carries the frozen one, too.
If you live in the Bay area, look for milk bread at Japanese grocery stores like Mitsuwa, Nijiya, and Marukai, Korean grocery stores like Kukje and H Mart, and Chinese grocery stores. As for bakeries, Andersen, Clover, Sheng Kee, and Paris Baguette carry shokupan.
In LA, there is this popular Ginza Nishikawa that sells for $18 per loaf.
For those who live in countries such as Singapore, Taiwan, and Malaysia, I know that you can find Japanese milk bread from bakeries locally. I am not familiar with Europe, but with the rise of its fame, you might be able to find shokupan in some artisan bakeries. In Australia, you can find shokupan from Bread Top or Bon Bon Bakeries. (Thank you Grant for sharing!)
If you know of any good bakeries that sell shokupan locally in your area, please share them with our readers below!
I’d love to hear how yours turned out. Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.
Editor’s Note: This post was originally published on March 29, 2023 and republished with updated content on August 28, 2026.