Why are East Asian breads sweet

Shokupan, custard buns, and other East Asian breads share a few characteristics that contrast greatly with the dry, savory sourdough or focaccia: these East Asian breads are typically sweeter and fluffier.

This is because bread is a staple in Western cuisine - a component of any meal of the day. In contrast, bread is seen as a dessert or snack in East Asia because the key carbohydrates are noodles and rice.

Origins of milk bread/shokupan

According to Annie Sheng, anthropologist at Cornell University, it is possible that shokupan originated from a British baker in 1862. Interestingly, Sheng said: “Shokupan is a general term for a loaf you cut and slice and toast into sandwiches." This correlates to the rise in fruit, katsu, and tuna sandos (short for 'sandwiches') - examples of bread gaining versatility from Western influence.