Shokupan (食パン), or Japanese milk bread, also called Hokkaido milk bread, or simply milk bread in English sources, is a soft white bread commonly sold in Asian bakeries, particularly Japanese ones. Although bread is not a traditional Japanese food, it was introduced widely after World War II, and the style became a popular food item.
Soft white bread is popular in Asia, particularly in Japan, and has artisan status there. Bread was not a traditional food in Japan, but it came into culinary use there after the American response to post-World War II Japanese rice shortages included relief shipments of wheat. The style of bread became popular outside Asia in the 2020s
Shokupan translates to "eating bread" or "food bread" or "plain bread"; in Japan the style is considered the standard bread of the country, where it is a common breakfast meal or eaten as a snack. It is carried in many bakeries in Asian countries.
The dough is enriched and is created using a tangzhong, a type of roux. The use of the tangzhong helps keep the bread fresh for a longer period.
Typical ingredients include flour, whole milk, butter, yeast, salt, sugar and often eggs. The tangzhong is prepared and cooled, then mixed with the remaining ingredients and kneaded to form a soft, sticky dough which is often divided and formed into multiple rolls and placed crosswise into loaf pans to rise before baking, resulting in a unique appearance. Commercial producers typically bake it in a Pullman-style pan. Home bakers using an open pan will create a different but still unique shape.
The loaves are often sliced thickly and toasted or used for sandwiches. Fruit sandwiches are a common use.