while taking my walk down memory lane, i realised that i wrote one of my very first posts on the anpan — a soft, sweet bread stuffed traditionally with red bean paste. yes, i waxed on and on about how the bread reminded of breakfast as a kid, and even tried to make the bread at home (yes, very pathetic wrapping techniques; i’ll need to wrap a 1,000 before i get it).
while strolling down ginza a few weeks back, hubs and i stumbled upon the headquarters of kimuraya (木村家), the original sakadane anpan purveyor. they’ve been kicking around since the 1860s, even as multi-story depachikas and temples to Cartier, Bulgari and all sorts of foreign brands grew up around them. to be fair, kimuraya has expanded too. they’re now in an 8 floor building (with a few other locations throughout Japan). the takeaway bakery is on the first floor. floors 2-4 house 3 separate kimuraya restaurants of varying degrees of formality. the bread factories are located on floors 7 and 8. we didn’t have time to explore the rest of the kimuraya complex beyond floor 1, but lemme know if anyone has and would like to report on them?
they’ve got all sorts of breads, red bean paste treats, luxury gift sets and of course many varieties of the anpan in the store. i purchased two: one stuffed with red bean paste with the traditional navel indentation (see bagel shaped object below), and one stuffed with lotus seed paste. they were both absolutely scrumptious, so moist and so kawaii! i didn’t know, before going to the store, that kimuraya’s anpan were quite so petite. that’s my hand, holding a kimuraya anpan — about 3 inches in diameter. maybe i should have gotten hubs to hold the anpan instead, so as to provide a better sense of scale.
kimuraya’s anpans keep surprisingly well. i ate one about 1 week later, and it was still rather moist.
Ginza Kimuraya (銀座木村家)
4-5-7 Ginza, Chuuou-ku
Tokyo, Japan 104-0061
(above exit A9 of Ginza Station on Ginza or Hibiya line)