JAPANESE BAKERY
FLAVOR CONCEPTS

Japan’s cuisine often integrates concepts and culinary techniques from foreign countries, and its artisan bakery scene is no exception. Recipes use domestic ingredients which feature distinctly Japanese flavor combinations.

JAPANESE BAKERY
FLAVOR CONCEPTS

Japan’s cuisine often integrates concepts and culinary techniques from foreign countries, and its artisan bakery scene is no exception. Recipes use domestic ingredients which feature distinctly Japanese flavor combinations.

ORGANIC   •   NATURAL   •   GLUTEN FREE   •   VEGAN   •   KOSHER   •   HALAL   •   NON-GMO   •   ALLERGEN FREE   •   DAIRY FREE   •   MASKING   •   MOUTHFEEL

Japanese Bakery Concepts

Japanese bakery items contain an array of unconventional fillings and seasonal flavors, including sweetened red beans, corn, black sesame seeds, edamame (soy beans), chestnuts, sweet potato, and kabocha pumpkin. Tarts in Japan often resemble pie and the country is extremely fond of those made with Japanese Nashi Pears. We create flavors that represent some of the leavened delights you can expect when visiting Japan’s artisan bakeries: freshly baked baguettes, loaves infused with hojicha (toasted green tea) or studded with maitake mushroom tartes, and glossy pastry swirled with fruit and nuts.

Build out your glass pastry display with both sweet and savory seasonal pastries like yomogi (mugwort) croissants, soft Viennese baguettes filled with anko (red bean paste), dinner rolls leavened with sake lees, pain de campagne made with wild yeast and ancient grains, flakey apple kouign amann, crisp cherry tarts, airy quiches, and delicate butter croissants.

Japanese Bakery - Sushi

T. Hasegawa can assist in honoring these unique baking traditions by evolving the flavor profiles of your bakery, with a little flare from Japan.

RENDITIONS OF INGREDIENTS AND FLAVORS THAT ILLUSTRATE JAPANESE UMAMI

  • Kinako Roasted soybean flour having a sweet taste and powdery texture—a common ingredient and topping for Japanese desserts
  • Ume Super sour Japanese fruit used to flavor desserts
  • Anpan A sweetened bread roll typically made with anko, a sweetened red bean paste
  • Mentaiko Furansu Pan Baguette smothered in mentaiko — spicy marinated cod roe—before toasting, taking on a light
    pink color when cooked
  • Sakura (Cherry Blossom) Macarons Sakura petals are a seasonal ingredient for spring
  • Cornet A sweet roll with a distinct cone shape that is filled most commonly with cream, sometimes with custard. Varieties can be chocolate, or white chocolate
  • Shu Kurimu (Japanese cream puffs) are based on the classic choux pastry resulting in a pastry that is crisp on the outside and light and airy on the inside. Perfect for filling with pastry cream in a variety of flavors
  • Melonpan The shape resembles a melon and has a crisp outer layer with a soft, moist center made from regular bread dough covered with a layer of sweet cookie dough
  • Strawberry Danish Beautifully artistic, the strawberry-cream combo not only makes this pastry tasty, but showcases sweet Japanese strawberries
  • Yakisoba Pan (Fried Noodle Bun) A roll filled with fried, sauced-covered yakisoba noodles that pair surprisingly well
  • Curry Pan A deep-fried bun filled with curry varieties: beef, vegetable, spicy, and sweet
  • Castella Simple sponge cakes with a huge varieties of flavorings and icing
  • Korokke Pan Originating from Europe, croquettes (korokke) are made of mashed potatoes, onions, minced meat and/or other ingredients covered in batter and deep-fried in oil and used in a bread roll sandwich
  • Katsu Sando Pork cutlet covered in batter and deep-fried before added to a sandwich and topped with drizzled sauce
  • Dorayaki Castella pancakes sandwiched together with anko and other ingredients such as chestnuts, whipped cream and ice cream
  • Uiro Traditional Japanese steam cakes in various flavors such as green tea, sakura, strawberry and chestnut
  • Monaka Sweet red bean paste inside a crisp mochi wafer
  • Honey Toast A dessert that consists of toast with honey, ice cream, fruits and other sweet items on top
  • Imagawayaki A thick pancake-like dessert that traditionally filled with anko varieties and also include fruit jams, custards, meats, potato and curry
  • Sata Andagi Round sugar donuts from the Okinawan Islands are hard and crispy on the outside and cake-like on the inside
  • Peach Tarts Japanese peaches are huge and juicy making frequent appearances on tarts in summer
  • Monaka A crispy outer shell made with mochiko flour and filled with red bean paste, chestnut paste, mochi or ice cream
  • Yogurt Bread A small muffin that releases a rush of frozen yogurt when bit into
  • Marimo Custard A dome-shaped bun loaded with custard cream creates a wonderful sensory experience
  • Iburigakko Pan Chewy breadsticks dotted with pieces of pickled, smoked daikon

Want to Learn More?

Contact us today to discuss your product development needs,
request a sample or a flavor kit.

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Email Us.

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*This call may be monitored and recorded for record-keeping, training and quality-assurance purposes.

Japanese Bakery - Cookies

FLAVOR CATEGORIES

Alcoholic Flavors

ALCOHOLIC

Beverage Flavors

BEVERAGE

Botanical Flavors

BOTANICAL

Dairy Flavors

DAIRY

Fruity Flavors

FRUITY

International Flavors

INTERNATIONAL

Reaction Flavors

REACTION

Savory Flavors

SAVORY

Solutions Flavors

SOLUTIONS

Sweet Flavors

SWEET

Vanilla Flavors

VANILLA

Vegetable Flavors

VEGETABLE