What Is Japanese Shokupan Milk Bread and Why Is It So Popular?
Our guest is Noriko Okubo who is the co-owner and chief operations officer of Ginza Nishikawa U.S.A. \n\nGinza Nishikawa opened in 2018 in Ginza, one of the poshest areas in Tokyo, to sell high-quality Shokupan bread. Shokupan is also called milk bread and is gaining popularity worldwide for its distinctively soft and fluffy texture with a pleasantly sweet taste. \n\nGinza Nishikawa\u2019s Shokupan bread earned accolades very quickly and now it operates over 130 shops throughout Japan. The huge success spread to the U.S. and the bakery opened its first overseas location in L.A. in July 2022, which Noriko co-owns and manages. \n\nIn this episode, we will discuss what shokupan is, why shokupan has become so popular in Japan and increasingly overseas, the secrets of Ginza Nishikawa\u2019s shokupan that sells out within a few hours of being baked in L.A., and much, much more!!!