Tokyo a la Mode. Web Magazine for Japanese Fashion and Urban Culture

Pan-ya

By Bobby / Feb 29, 2008
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The Japanese word for bread is “pan.” Add a “ya” to the end and you get a “pan-ya,” a bakery.

For a land more famous for its sushi and tofu, you wouldn’t think that bakeries would be very popular, but then again, maybe you’ve never been to a Japanese pan-ya.

Japanese bakeries can be found almost anywhere people shop.  Just outside the door, you can smell the sweet aroma of freshly baked bread.  That’s what makes the bread tastes so delicious--whether you are in Japan or not--freshness counts. 

Once inside, you will be greeted with a huge selection of baked goodness.  From the basic croissant and cream puffs to desserts and specialty buns.

Age-pan is a deep fried sweet bread.  Kaare age-pan is stuffed with curry and tastes good served hot.

Another Japanese style treat is an-pan.  It’s a bun stuffed with sweet bean paste.

Melon-pan is a popular sweet bread that tastes like a cake, but despite the name, doesn’t have any melon in it.

Some breads are topped with different combos like tomato and cheese or mayonnaise and corn.

Then there are bizarre choices like a roll that is split open and filled with stir-fried noodles to make a yakisoba sandwich.

And of course there are plenty of desserts dipped in chocolate or smothered in fresh fruits to salivate over.

Some Japanese-style bakeries have started to pop up outside of Japan, so look around, there might be one near you.  Just follow your nose!

In Los Angeles, I recommend Amandine Patisserie.  More than a bakery, they also serve delicious sandwiches and omelettes.

http://www.yelp.com/biz/amandine-patisserie-los-angeles