Ogura Toast 小倉トースト

Ogura Toast is a Nagoya specialty breakfast that pairs two iconic Japanese foods into a delicious flavor combination. Simply slather a warm toasted slice of fluffy Japanese milk bread with sweet red bean paste, salted butter, and fresh whipped cream. So good, it will blow you away!

Among all the Nagoya Foods (Nagoya-meshi, 名古屋めし) we tried while we were traveling in Nagoya this past summer, Ogura Toast (小倉トースト) was the most unexpectedly delicious food we enjoyed. In fact, I completely forgot about this dish during the trip until I saw it available as part of the hotel breakfast selection.

What’s Ogura Toast?

Simply, it’s toasted Japanese bread called Shokupan (食パン) topped with butter and sweet azuki red bean paste. The hotel suggested that it tastes even better with the freshly whipped cream on top, so that’s what I had in Nagoya.

Because it’s such a simple dish, there are not too many variations to this dish. Some use different types of toast to make this dish unique, but the presentation is pretty much the same. Simply a toast, butter, and red bean paste, with optional whipped cream on top.

What Does Ogura Toast Taste Like?

To be honest, I wasn’t too sure about the combination of this dish before I had the first bite. Don’t get me wrong, I love each ingredient in this dish. But tasting them all together? My initial sense was very doubtful about it.

If you are feeling doubtful right now as well, I have to tell you Ogura Toast blew me away big time. I said the same thing about another Nagoya specialty – Tenmusu in my previous post. Seriously, Nagoya kept surprising me with all these amazing and unusual foods during my visit!

Now back to the taste of Ogura Toast. I believe Shokupan plays a very important role. It’s a thicker toast than the typical American toast for sandwiches and has very soft, moist, and fluffy yet bouncy layers inside. The flavor has a slightly sweeter taste to it compared to American toast.

When you toast the shokupan, it creates a nice crispy surface where you can spread the butter on top. The creamy butter binds the sweet red bean paste; as the red bean paste is rather dry, the butter gives “juiciness” to it.

I’ve tried Ogura Toast with and without fresh homemade whipped cream and I have to say, put it on when you eat Ogura Toast. I’m actually not a huge fan of whipped cream, but I find the cold whipped cream on Ogura Toast very refreshing.

The texture from the crispy toast contrasted well with the soft silky whipped cream. A dollop of cold whipped cream on top tricks your mouth before biting into the warm toast.

All in all, this is a fabulous breakfast or snack that I will be enjoying for the rest of my life (within reason)!

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Ogura Toast

5 from 7 votes

Ogura Toast is a Nagoya specialty breakfast that pairs two iconic Japanese foods into a delicious flavor combination. Simply slather a warm toasted slice of fluffy Japanese milk bread with sweet red bean paste, salted butter, and fresh whipped cream. So good, it will blow you away!

Print Pin

Prep Time: 15 minutes mins

Cook Time: 3 minutes mins

Total Time: 18 minutes mins

Servings: 2 Toasts

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 2 slices shokupan (Japanese milk bread) (¾ inch, 1.5 cm thick per slice; you can make homemade Shokupan; or use any thick white bread)
• ▢ 2 Tbsp salted butter (at room temperature)
• ▢ 4 Tbsp sweet red bean paste (anko) (you can make homemade anko on the stovetop or in a pressure cooker)

For the Homemade Whipped Cream (enough for 8–10 ogura toasts)

• ▢ 1 cup heavy (whipping) cream
• ▢ 2 Tbsp sugar

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

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Instructions

 

• Place a mixing bowl and metal whisk in the freezer for 10–15 minutes (optional, but recommended). Prepare another larger bowl with iced water in it (more ice than water).
  
• Set up an ice bath. Place2 Tbsp sugar and 1 cup heavy (whipping) cream into the mixing bowl. Alternatively, you can use a stand mixer or handheld mixer for this process (it’ll save your arm).
  
• Whisk just until the cream reaches stiff peaks. Whisking by hand, it will take about 10–12 minutes.
  
• Serve the portion you’re going to use in a small bowl and store any unused portion in an airtight container. Fresh homemade whipped cream lasts for about 2–3 days when refrigerated and 2–3 months when frozen. When ready to use, re-whisk for 10–15 seconds.
  
• Toast 2 slices shokupan (Japanese milk bread) until golden brown. Then, spread with 2 Tbsp salted butter.
  
• Divide and spread 4 Tbsp sweet red bean paste (anko) on top of the battered toasts. Serve the toasts with red bean paste on the side along with a bowl of whipped cream. Put the freshly whipped cream on top as you enjoy.
  

Nutrition

Calories: 348 kcal · Carbohydrates: 35 g · Protein: 5 g · Fat: 23 g · Saturated Fat: 15 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 63 mg · Sodium: 270 mg · Potassium: 218 mg · Fiber: 3 g · Sugar: 16 g · Vitamin A: 702 IU · Vitamin C: 1 mg · Calcium: 92 mg · Iron: 3 mg

Author: Namiko Hirasawa Chen

Course: Breakfast

Cuisine: Japanese

Keyword: japanese bread, sweet red bean

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