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

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.

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