Japanese cakes, of course, are very distinct - usually light and fluffy.. and not too sweet..
What I really liked in the bakeries though, are the breads. They mostly have a very distinct... hm... Japanese taste to them. A lot of bakeries we came across this time are going into artisan breads - sourdoughs and crusty, European looking breads.
But the typical Japanese bakery is still serving up very pretty looking breads that are just so super soft that I wonder if additives (which most bakeries add to their breads) really can make such a great difference.
And they are very creative with their creations - Some of the more interesting ones we had this trip were sweet potato and apple pie, melon-cream buns, apple and cream cheese bread, oyster buns. We also saw bread made with charcoal.. although we didn't get to try it out.
I have to get more creative with my baking..
Oyster Fried Buns - a bit like a doughnut with oyster chowder inside..
Cheese bun with 2 kinds of cheese
Melon buns with fresh cream and melon flavoured custard.
Sounds odd but it was good
Apple with cream cheese bun - so good I could have it everyday if it were in Singapore
Karubi (barbeque meat) toast with a sunny side up