Milk bread

Milk bread, or 'shokupan' in Japan, is a soft, fluffy, and slightly sweet white bread known for its pillowy texture and rich flavor. Its key ingredients typically include flour, milk, butter, sugar, and yeast, with the milk and fat contributing to its signature softness. While it originated in Japan, it has become a beloved staple across many Asian countries and is now popular worldwide.

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🍽️ Nutrition at a glance

As a refined carbohydrate-rich food, milk bread is relatively high in carbs and provides a quick source of energy, with a moderate amount of fat from the added butter or milk. A standard slice (about 30-40g) typically contains around 90-120 calories, along with small amounts of calcium and protein from the dairy ingredients.

Nutrition breakdown

Calories	170 kcal
Protein	5 g
Carbs	30 g
Fat	3.5 g
Fiber	1.5 g
Sugar	5 g
Sodium	250 mg
Calcium	100 mg
Iron	1.5 mg
Potassium	80 mg
Phosphorus	90 mg
Thiamin (B1)	0.2 mg
Niacin (B3)	2.5 mg
Folate	60 mcg
Magnesium	15 mg

Per 1 slice (60 g) · estimated, varies by recipe

💡 What's interesting

What makes milk bread unique is the 'yudane' or 'tangzhong' method, where a portion of the flour and liquid is cooked into a paste before mixing, which locks in moisture and creates its exceptionally soft and long-lasting freshness. Culturally, it's often considered the 'king of bread' in Japan and is the base for everything from simple toast to fancy sandwiches and desserts.