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Bread (pan) Brot
***** Location: Japan
***** Season: Topic
***** Category: Humanity
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Explanation
Bread in Japan usually referst to the white
toast, toosuto トースト .
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Just as we have maschines to have your rice cooked ready for breakfast, there are also bread maschines available to have your bread ready.
seipanki 製パン器 bread maschine. Brotmaschine
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PAN, from the portugese, who introduced bread baking more than 400 years ago. Now there are a few German bakeries in the cities.
Kimura Yasubei 木村安兵衛 began baking bread around 1871 and even baked for Emperor Meiji. Kimuraya 木村屋.
But bread was more a kind of confection, o-kashi and not a staple dish replacing rice at that time.
sandwich plate
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pan no kanzume パンの缶詰 canned bread
sold at vending maschines. It stays fresh for three years.
Wiht flavors of raisin and fruit, coffe, chocolate chips or fruits and nuts.
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doitsu pan ドイツパン German bread
furansu pan フランスパン French bread
bagetto pan バゲットパン baguette
karee pan カレーパン with curry inside
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karee カレー curry and many curry dishes
shokupan 食パン "bread to eat"
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tennen koobo pan 天然酵母食パン with natural yeast
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A pan Aパン type of Krebbel donut from Okinawa
A fried bread dumpling, covered with rice flour, inside is red bean paste and a small mochi.
A stands for ANKO, sweet red bean paste.
The same bakery also "C pan" C パン", filled with curry.
anbataasando, an bataa sando アンバターサンド buttered sandwich with anko sweet bean paste filling
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also piinatsu bataa sando ピーナツバターサンド buttered sandwich with peanut butter
Aomori
Belegtes Brot (Weissbrot) mit Butter und anko paste.
sandoitchi サンドイッチ sandwich
Daruma pan だるまパン Daruma bread
Jizoo Pan 地蔵パン small bread in the form of Jizo Bosatsu
Jizo Pan
Made in a bakery in Sugamo ward, Tokyo, and some others.
Click the thumbnail to see more.
Jizo Bosatsu (Kshitigarbha) 地蔵菩薩
mochimochi mushipan "もちもち蒸しパン"
steamed bread, very soft
"mochi mochi" indicates the softness of mochigome glutinous rice for buns.
It comes in various flavors, for example cheese or caramel
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koyuki komugi こゆき小麦 "komugi"-type wheat
This is a special type that yields very soft and fluffy bread. The bread is sold in Tokyo.
国産小麦の「コユキコムギ」koyuki winter wheat from Iwate prefecture
Triticum aestivum L
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panko (パン粉) breadcrumbs
for a crunchy coating for fried foods such as tonkatsu. Made from bread without crust.
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Semmelbrösel, Paniermehl
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pan with a sweet filling
anpanman アンパンマン Mister Anpan Anpanmanl (Ampanman)
chikuwa pan ちくわパン with fish paste
karintoo pan かりんとうパン karinto brown sugar
kuriimu pan クリームパン cream
meron pan メロンパン melon bread
miruku pan ミルクパン milk brad
Snowman Daruma as Bread ゆきだるまパン
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Worldwide use
Brot, Weissbrot, Schwarzbrot, Vollkornbrot, Toast, Toastbrot
Roggenbrot, Schrotbrot, Hefebrot,
Brötchen, Hefe
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Things found on the way
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HAIKU and SENRYU
Bread (pan) Haiku Topic Worldwide
焼きたてのパンの匂いや！ 梅雨晴れ間
the smell of
freshly baked bread -
a break in the rainy season
Gabi Greve, Summer 2006
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Related words
***** WASHOKU : General Information
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Posts
1 comments:
quote
The initial, and tremendous, popularity of bread among the Japanese is attributed to Kimura Yasubei, an enterprising gentleman who opened a bakery, Kimura-ya, in Tokyo in 1871, early in the reign of Emperor Meiji. At first his bread was modeled on Dutch loaves since his chief baker had worked as a chef in a Dutch household in Nagasaki.
But Kimura's son, Eisaburo, was unhappy with the original recipe and looked for something that would appeal more to Japanese tastes. The actual inspiration to use sake kasu in lieu of conventional yeast is credited to a young baker, Kodo Katsuzo, who is said to have dumped his early, inedible experiments in Tokyo Bay after trying, unsuccessfully, to peddle them to foreigners in Yokohama.
A hundred years ago it was unthinkable that bread might replace rice as a mealtime staple. The idea of bread as a confection, what the Japanese call kashi, made more sense to the local populace. Eventually, the recipe that found favor combined sake kasu for rising the dough with an (sweet bean "fudge" as a filling. Cherry blossoms, having been chosen as the symbol of the "nation" of Japan, and being a personal favorite of the newly re-instated Emperor, found their way into numerous dishes. The now-familiar salted cherry blossom "belly-button" garnish on an pan was first added to Kimura's bun in 1875, in honor of the Emperor Meiji.
Indeed, the enormous popularity of an pan was probably due in large measure to early royal patronage. According to Kimura-ya 20,000 people a day lined up at the Ginza shop and bought an average of 5 buns apiece. That makes a mind-boggling 100,000 an pan each day! Current sales figures for the flagship operation in Ginza show 18,000 an pan are typically sold on a busy Saturday. When you consider the relative difference in size of the population of Tokyo, then and now, the sales figures are even more remarkable.
In many ways, the appearance of bread in the daily diet parallels other sweeping social and political changes associated with Meiji Era Japan. The Imperial Army and Navy incorporated bread into their troops' daily rations after an interesting "medical experiment" was conducted. Beriberi was a serious problem among Japanese troops.
At the time, it was thought that European soldiers suffered less from this ailment. In order to verify this claim, half the military patients at a municipal clinic in Kanda were treated with Western-style therapy and diet; the other half, in a traditional Asian manner. Patients treated with a Western-style diet that included bread and milk fared better.
At the time, bread-eating was credited with medicinal powers, though modern science tells us it is more likely that the vitamin-B rich milk was responsible for the positive results. In both the Sino-Japanese War (1894) and the Russo-Japanese War (1904) Japanese troops brought bread to the front lines, and fought successfully. This only reinforced the impression of bread-eating as being "healthy" and, more importantly, as a source of political and social empowerment.
Elizabeth Andoh
http://www.bento.com/taste/tc-anpan.html
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