AIAge Pan (Fried Sugar Bread)
揚げパン
“Deep-fried, sugar-coated, and the most beloved school lunch memory.”
A koppe pan deep-fried until golden and coated in sugar, kinako (roasted soybean powder), or cocoa powder. Crispy outside, fluffy inside, and sweet all over.
- Deep Fried
- Sugar Coated
- School Lunch Legend
- Sweetness
- 4 out of 5
- Spiciness
- 0 out of 5
- Richness
- 3 out of 5
- Adventure
- 2 out of 5
The Inside Scoop
Did you know?
Age pan was born around 1952 at a school in Ota Ward, Tokyo. During a flu outbreak, the school cook wanted to make leftover koppe pan more nutritious and appetizing for sick students at home — so he deep-fried it and rolled it in sugar. The idea spread to schools nationwide by the 1960s. Kinako (roasted soybean powder) is the most iconic coating — a nutty, toasty flavor that's uniquely Japanese.
How to eat
- 1The coating (sugar, kinako, or cocoa) will get everywhere. Embrace the mess — it's part of the experience.
- 2If it's kinako-coated, the powder is dry and fine. Take a breath BEFORE biting, not during, unless you want a coughing fit.
- 3The inside is still fluffy koppe pan — the frying adds a crispy shell without making it heavy. Lighter than it looks.