The act of preservation for most comes from tradition and ritual. The methods of canning and the types of fruit that were used by generations before us, we reimagine those with a gentle nod to (and sometimes a firm embrace with) the original recipe. At Ayako & Family, we feel the greatest part of the act is within the word – we aim to preserve and honor a heritage and food story, so we can later share them with you. We bring you Shokupan as another way to experience our heritage. It's the thing we ate for breakfast as kids growing up in Japan; conveniently picked up at the corner store already sliced and prepared by our grandmother sometimes without so much as butter and a dusting of raw sugar. We have developed a recipe that is reflective of its origins, while introducing whole, farm-focused ingredients such as Smalls Family Farm Bread flour, an eighth generation mill in Walla Walla, Washington.
Image Courtesy of Ben Lindbloom
What is Shokupan?
Shokupan is ubiquitous in Japan; whether from the train station convenience store or the artisan baker, these distinctly blonde square loaves are unmistakable in their soft and delicate texture. Sliced thick for toast, this bread is a staple in Japanese pantries.
Each loaf is hand-formed into Japanese pullman pans, rolled out and up to achieve the identifying swirl after it is baked. Their crust remains light and the crumb pillowy soft and layered as though laminated. Sliced generously for toast or slight for sandwiches, shokupan is truly a beautiful iteration of our favorite white bread. As for the flavor? Have a slice toasted with jam at our farmers market booth.
Images Courtesy of Ben Lindbloom
Our bread is sold exclusively at the farmers markets in Seattle. Buy it by the loaf or as a slice toasted with butter and jam.
University District Farmers Market
9am-2pm, Saturdays, Year-Round
Ballard Farmers Market
9am-2pm, Sundays, Year-Round