Bread, or wheat for that matter, has a historical significance in Japan. The nation was introduced to bread in the 1850s when the country opened its doors to the West, but it didn’t gain much traction until after World War II. America supplied wheat to feed the nation, and wheat products such as ramen, udon, okonomiyaki and bread flourished.
In recent years, bread consumption has exceeded that of rice. Artisanal bakeries are proliferating while Japanese breadmakers are gaining international recognition. As befits a nation of innovators, Japanese bakers have not only mastered the art of breadmaking but also created new breads that have become popular around the world. Here are three buns that were created right here in Tokyo.