Japan has brought the world a truly wonderful treat, but one of the best that has to be panon (melon bread). We know it tasted good, but how was it invented? And why is it called that?
Usually, melon bread is a fluffy bread with a sugar cookie mold covered with sugar.
The exact origin of the melon pony is unclear, and the meaning of their name is uncertain, either.
One story states that the melon pan was first made in 1910 after Japanese businessman Okura Kihachiro he brought an Armenian baker named Sagoyan in Japan, there apparently he made the bread, which he founded at the start of the French galette. Sagoyan had previously worked for the Romanovs and at the Imperial Hotel in Manchuria. This ancient story is uncertain.
Melon pan certainly has its roots in what it's called pan cashi in Japanese, meaning “bread.” As Nipponia The kashi pan dates back to 1874 when the arrival of a Tokyo baker by the name of Kimura Yasube anpan, a bread drizzled with savory Adzuki bean milk (a).
By 1900, Jasube's bakery was still being made pan of jam or "jam bread." After four years, pan of kurim (a cream cheese loaf) is made in one of the Tokyo bakeries, with the transformation of the Japanese kashi panel into effect, and the birth of the coconut pie eventually.
Melon pan can come in different shapes. In Hiroshima and Kobe, there is a melon pan that looks like a rugby ball – or what is known as a rugby ball an Eastern watermelon (or Korean watermelon).
It looks weird, no? For some people in Japan, this is what a proper melon pan looks like. More on that later.
But first, where did the word “melon pan” come from? The most common interpretation is that the bread texture and the full texture look like a musk melon skin. So, melon pan. Bread generally does not taste like melon, but delicious cookies and buttery bread. However, there are versions with computers.
However, just like a website Monmuffin you point out, the cashier panel is usually named according to what's inside it. So, anpan is so called because it's full (nice paste attachment) too pan of kurim it is full of lemon (cream). But the melon pan is not full of melon!
In fact, in Kobe and Hiroshima, there is a full melon pan Shiro a (white bean paste)! There is some sense that the melon pan is actually named after the meringue and the Japanese meringue (メ レ ン ゲ or mango) became "meron" or "watermelon."
The most obvious idea is that melon bread was made to look like musk milk, which became the best fruit in the first half of the 20th century in Japan. By making bread that looked like expensive fruit, chefs can make bread in a beautiful image. It was just a sales pitch.
But in some parts of Western Japan, round bread everyone knows as a melon pan is not called that. Instead, it is known as sanraizu (サ ン ラ イ ズ) or “sunrise.” Apparently, the reason is that in the mid-1930s, the Kobe bakery made a round loaf of bread and a head of a cookie made to look like a sunrise. In Kobe and Hiroshima, sunrise bread is still on sale, but though the name is different, not to be mistaken, it is a colony of a colon. In neighboring Osaka, however, it is called a "melon pan."
This Kobe bakery sells in a circular melon pan with "sunrise" and rugby ball looking one as "melon pan."
They sure look different.
And in Hiroshima.
Here's the "sunrise Melon Pan" with Hokkaido melon cream, which combines the two ingredients for a little interruption!
Even seven in Kobe called it “the rising of the sun.”
I call it “fun.”
This article was first published on March 22, 2018.
