Inside Kyoto’s Red Bean Bun Revival: Seven Must-Try Red Bean Buns from Old Favorites to New Names

Ingenious butter pairings to perfectly complement the paste from the confectioner Nijo Wakasaya. ‘An-butter’ buns by Kurs

Left: White bread dough + Nijo Wakasaya white bean paste × condensed milk butter
Right: White bread dough + Nijo Wakasaya tsubu-an (whole-bean paste) × unsalted butter

Sweet bun with ‘An-butter’ (sweet bean paste with butter) 350 yen each. This bun was born through a collaboration with their neighbour, Nijo Wakasaya (二條若狭屋). Unsalted butter is used for the tsubu-an (whole-bean paste), while unsalted butter kneaded with condensed milk is paired with the less-sweet white bean paste. The buns use the same springy, light dough as their pain de mie, which is made with homemade yeast and no dairy products.

●Kurs (クルス)

Address: 334 Nishidaikoku-cho, Nakagyo-ku, Kyoto-shi, Kyoto
Phone: 050-1076-8960
Opening hours: 7:00–15:00 (Please check Instagram)
Closed: Monday to Wednesday
Instagram: https://www.instagram.com/curusu.kurs/

Traditional japanese sweets inspired, sweet and savory ‘An-Shio-Pan’ by SUETOMI AoQ

Salted butter bun + Suetomi koshi-an (smooth bean paste)

An-shio-pan (あん塩パン) 378 yen. The An-shio-pan from AoQ (青久), a new brand by Suetomi (末富; founded in 1893), is generously filled with their pride-and-joy bean paste. The rich dough—made with Hokkaido flour, Okinawa salt, and rare Calpis butter—becomes wonderfully crisp when re-baked!　

●SUETOMI AoQ

Address: JR Kyoto Isetan B1, Higashishiokoji-cho, Shiokoji-sagaru, Karasuma-dori, Shimogyo-ku, Kyoto-shi, Kyoto
Phone: 075-352-1111 (Main line)
Opening hours and holidays follow JR Kyoto Isetan (https://www.mistore.jp/store/kyoto.html)
Official Website: https://aoq.jp/

Perfect harmony of red bean and brown sugar from the confectioner Shioyoshiken! ‘Shioyoshi Anpan’ from Couleur au Midi at the Kyoto Brighton Hotel

Brown sugar dough + Shioyoshiken tsubu-an

Shioyoshi Anpan (塩芳あんぱん) 380 yen (400 yen for dine-in). A collaborative anpan with Shioyoshiken (塩芳軒), located just a 10-minute walk away. The combination of whole-bean paste and sweet dough containing brown sugar creates a double effect of deep, complex flavour. It is baked in the hotel’s on-site bakery to coincide with the opening of the lounge bar, Couleur au Midi.

●Kyoto Brighton Hotel Couleur au Midi

Address: Shinmachi-dori Nakadachiuri (Gosho West), Kamigyo-ku, Kyoto-shi, Kyoto
Phone: 075-441-4411
Opening hours: 10:30–22:30
Closed: No scheduled holidays
Official Website: https://kyoto.brightonhotels.co.jp/restaurant/couraumidi

Loved by bread-loving Kyotoites for 100 years! The gentle sweetness of homemade smooth bean paste. ‘Koshi-anpan’ by Tengudo Umino Seipanjo

Fluffy dough + homemade koshi-an

Koshi-anpan (こしあんぱん) 180 yen. This is a local bakery that has been loved by the neighbourhood since the Taisho era. Their anpan comes in two varieties: smooth beanpaste (pictured) and whole-bean paste. We particularly recommend the koshi-anpan, where the laborious homemade smooth paste matches the soft dough perfectly. Their nostalgic chocolate cornets and raisin bread are also delicious.

●Tengudo Umino Seipanjo (天狗堂 海野製パン所)

Address: 9 Mibu Nakagawa-cho, Nakagyo-ku, Kyoto-shi, Kyoto
Phone: 075-841-9883
Opening hours: 7:00–20:00
Closed: Sunday and Monday

Flavoursome Dainagon beans and baguette dough make for an anpan that gets better with every bite. ‘anne’ by Nakagawa Komugiten

Baguette dough + Tanba Dainagon azuki tsubu-an

‘anne’ 300 yen. The deep obsession with flour reflected in the shop’s name extends to their anpan. The paste (or rather, the beans themselves!) is made from Dainagon (大納言) beans from Tanba (丹波). Choosing a baguette dough, they found that a less-sweet, rustic style bread best suits these beans. A light re-baking further enhances the aroma of the wheat.

●Nakagawa Komugiten（ナカガワ小麦店）

Address: 52-1 Shimogamo Matsunoki-cho, Sakyo-ku, Kyoto-shi, Kyoto
Phone: 075-702-6672
Opening hours: 10:00–16:00 (Closes when sold out)
Closed: Monday to Wednesday
Official Website: https://nakagawakomugiten.com/

Individually wrapped and perfect for gifts: Kyoto’s anpan everyone will love

‘The ultimate classic anpan’ crafted with hand selected ingredients. Miyako Anpan by MARUZEN.

Miyako Anpan (都あんぱん) 2,235 yen for a box of 9. The dough is made using a shubo (酒母; yeast starter) crafted from homemade amazake and famous Kyoto sake, filled with paste made from Tokachi (十勝) azuki (小豆) beans from Hokkaido. The fragrance of the sakadane (sake-based) yeast is striking.

●MARUZEN

Address: Available at Jiichiro (治一郎), Daimaru Kyoto B1, 79 Tachiuri Nishimachi, Shijo-dori Takakura Nishi-iru, Shimogyo-ku, Kyoto-shi, Kyoto
Phone: 050-5785-5178
Opening hours and holidays follow Daimaru Kyoto
Official Website:
https://maruzen-kyoto.jp/products/

SIZUYAPAN, an anpan speciality shop by Sizuya, the bakery that has long supported Kyoto’s bread culture

Sizuya has earned a devoted following among travelers as the bakery they visit just before setting off home. This anpan speciality shop, which opened in 2012, became an instant hit. There are 10 standard varieties, and the packaging is equally delightful. Anpan from 320 yen (popular assorted sets are also available).

●SIZUYAPAN

Address: JR Kyoto Station Hachijo Exit, 8-3 Higashishiokoji-cho, Shimogyo-ku, Kyoto-shi, Kyoto
Phone: 075-692-2452
Opening hours: 9:00–20:00 Closed: No scheduled holidays
Official Website:
http://www.sizuyapan.kyoto.jp

This article is translated from https://intojapanwaraku.com/travel/288290/

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