Ginza Nishikawa

Ginza Nishikawa opened their first shokupan store in the heart of Tokyo’s famous Ginza district in 2018, and since then they’ve opened more than 100 additional locations, including their first international outlet in Los Angeles. Ginza Nishikawa specializes in only one product: shokupan, also called milk bread. The soft and sweet sandwich bread is a staple in Japanese homes and is typically eaten sliced very thick, toasted, and served with various toppings. While most commercial breads use milk and margarine, this premium bread is made with fresh cream, butter, honey, alkaline ionized water, and the finest Japanese blended flour.

Water is a key component in shokupan; Ginza Nishikawa uses alkaline water with a high pH level, which makes the bread silky, fluffy, and slightly sweet. Bakers meticulously check the temperature and humidity to calculate the water absorption and fermentation time to ensure the best results in each loaf, as well as to ensure that the texture and flavor is consistent with every bake. This soft shokupan is unlike any other bread on earth, and now it’s shipping nationwide!

The flavor and texture of Ginza Nishikawa’s shokupan changes slightly over time. On the day you receive it, it will be silky and soft. It’s slightly sweeter on day two, perfect for making the classic "Tamago Sando" (egg salad sandwich) with untoasted bread and Japanese egg salad made with Kewpie mayonnaise. On day three it’s ideal for toasting and topping with butter and honey or jam. Then slice, wrap, and freeze the rest!