Koppe Pan (コッペパン) is oblong-shaped white bread similar to an American hot dog bun.  It is light and soft, mild in flavor, and one of the very basic and versatile breads in Japan.  Koppe Pan can be eaten as is, of course, but most of the time it is used for sandwiching some kind of sweet or savory filling. Koppe Pan was originally created in Japan in the early 20th century.  After dried yeast was invented, bread manufacturing on a large scale became easier, and people started making the original form of Koppe Pan.  Especially right after World War II, Koppe Pan was common as one of the items in rations provided to people from the Japanese government.  It still remains unknown why it is called Koppe Pan, but it may come from the French word “coupe” (cut) because Koppe Pan often is cut, sliced in the middle for fillings. Most Japanese people know Koppe Pan the best from school lunch, in the 1950s through today.  Before Steamed Rice was used in school lunch, Koppe Pan was the main carbohydrate of the meals.  Everyone above a certain age has a nostalgic feeling towards Koppe Pan, but not always great memories.  … Continue reading Koppe Pan Recipe