The sauce was inspired by British Worcestershire sauce, introduced to Japan in the late 1800s. The Japanese adapted it to suit local tastes, making it thicker, sweeter, and more umami-rich to complement fried foods.

Shokupan (食パン)
If bread could tell a story, Shokupan (食パン) would whisper of gentle mornings, sweet aromas, and the artistry of Japanese baking. Known for its soft, pillowy texture and delicate, milky scent, Shokupan is more than just a loaf—it’s a symbol of Japan’s adaptation of Western culinary culture.