AIAn Butter Pan (Red Bean & Butter Bread)
あんバターパン
“Red bean paste meets butter — a match made in Nagoya.”
A soft bread roll filled or topped with sweet red bean paste and a generous slab of butter. The warm, earthy sweetness of anko and the rich, salty creaminess of butter create a combination that's far greater than the sum of its parts.
- Anko + Butter
- Sweet-Salty
- Trending
- Sweetness
- 4 out of 5
- Spiciness
- 0 out of 5
- Richness
- 4 out of 5
- Adventure
- 2 out of 5
The Inside Scoop
Did you know?
The anko-and-butter combination traces back to Nagoya's ogura toast — a kissaten (old-school café) staple born around 1921, where thick toast is piled with red bean paste and butter. That regional comfort food DNA went national around 2018 when an-butter became a konbini trend. Now every chain carries their version, and the hype shows no signs of fading.
How to eat
- 1The butter may be a solid slab that softens as you eat, or already melted into the anko. Either way, the combination is intensely rich.
- 2If anpan is the gentle introduction to anko, an-butter is the advanced course. The butter amplifies everything — sweetness, richness, satisfaction.
- 3Best at room temperature or slightly warm. Cold butter doesn't meld with the anko as well.