Everyone's favorite [Ogino Bread

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Tanzawa Anpan

Tanzawa Anpan is and always has been very popular!

Ogino Pan" in Sagamihara was established in 1960. There is probably no one in the local community who has not had their bread. It is a long-established bakery that has been loved by people of all ages and both sexes for many years. In addition to the familiar breads served in school lunches, the bakery also offers a selection of nostalgic breads from the time of its establishment, and many customers have a hard time deciding which one to try!
The most popular among them is "Tanzawa Anpan"
The mountain-like shape of this Tanzawa Anpan is made in the image of the Tanzawa mountains where Ogino Bakery is located. The ingredients are Hokkaido wheat, and the process involves long-time liquid fermentation as well as properly controlled primary and secondary fermentation, and the craftsmen take great pains to create this particular thin brioche dough crust. The moist texture of the crust is delicious enough on its own, but the red bean paste inside is also very particular! We use such a luxurious red bean paste that it is used in Japanese confectionery. There are many different flavors to choose from, making it a great gift.
Hot Aeppan (deep fried bread)

Freshly fried aepan!

The one item that cannot be missed is the "Agepan".
The owner of the store wants you to try the freshly deep-fried and hot ones! That's why he only sells them in the store's kitchen. I would definitely like to try such a freshly made, hot and freshly deep-fried fried aeppan!

Speaking of freshly fried, donuts are also a very popular item.
In addition to the andonuts filled with Koshi An (sweetened red bean paste), the curry doughnuts are also delicious! The curry inside is Ogino Pan's original recipe, and it goes great with the doughnuts!
Bread production process

You can take a tour of the factory!

The bakery is glass-walled, and visitors are free to tour the factory from the outside passageway. During factory hours, visitors can drop by without reservations, and many parents and children visit on days when kindergartens, nursery schools, and elementary schools are closed.
The bakery operates mostly in the morning, so if you want to get a good look at the bread-making process, morning is the best time to visit. On weekdays, visitors can also see the production of bread served for school lunches at elementary schools.
Visitors can also purchase freshly made bread at the store attached to the factory!
Ogino Bakery Factory Tour - How Aeppan is made
Ogino Pan Co.
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