Specialty shokupan you will not want to share

By Sherilyn Siy    - 2 min read

The first thing that catches your attention is a bold and elaborate cartoonish pencil sketch of a man aggressively clutching a loaf of shokupan away from another miserable looking man pleading for a small piece. Set against a bright pink floral backdrop, the illustration is comical. Add in the caption that also serves as the shop's name and the effect is doubly amusing: Darenimoagenai (I refuse to share this with anyone).

Creative marketing alone could only do so much for bread sales. At the end of the day, the shokupan must deliver. And it does.

Upon purchase, the bread is placed in a bag and left slightly open to let the warm loaf breathe. From the outside, it looks no different from your average supermarket shokupan. What elevates Darenimoagenai's bread to a whole new level reveals itself when your serrated knife slices through the loaf. Soft and moist right from the crust, it's high quality texture is evident in the fluffy crumbs that fall off from your knife. But the first bite is the moment of pure shokupan bliss: I'd be hard pressed to think of anything more pillowy soft or comforting.

My children who normally ask me to cut off the crust (pan no mimi or "bread's ears" in Japanese) ate up everything and asked for seconds. I ate my slice plain, so delicious it was by itself I was afraid of ruining the experience by putting butter or jam.

Darenimoagenai's shokupan is made with French fermented butter (bacteria is introduced to the cream so that sugars are converted to lactic acid giving the butter an irresistibly good sour taste) blended with domestic butter and rosehip honey. These premium ingredients work together to create the most elegant shokupan with exceptional texture and sweetness.

The world is full of things to covet but Darenimoagenai's bread is one of those things you will not want to share.

Getting there

Darenimoagenai is a 4 minute walk from Irumashi Station served by the Seibu Ikebukuro Line.

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Sherilyn Siy

Sherilyn Siy @sherilyn.siy

For Sherilyn Siy, Asia is home. Born in Hong Kong, Sherilyn spent time in the Philippines, China, and now lives in Japan. She speaks English, Filipino, Chinese (or putonghua), and Hokkien, her family's local dialect. Running is one of her favorite ways to explore Japan. She proudly finished the 2015 Tokyo Marathon -- her first ever full marathon -- in 4 hours and 37 minutes. She was absolutely psyched when she got selected again to run the new Tokyo Marathon route in 2018. She hopes to complete other races in Japan. 

Join the discussion

Bonson Lam 2 months ago
Wow! Music to my ears. This is bread heaven.
Sherilyn Siy Author 2 months ago
A-ge-nai! (just me being mischievous!)
Elizabeth S 2 months ago
It looks satisfyingly crumbly! It’s rare to find crusty, crumbly bread in Japan.
Sherilyn Siy Author 2 months ago
Very fuwa-fuwa. The loaf was gone too soon.
Lynda Hogan 2 months ago
What a great way to get kids to eat the crust!
Sherilyn Siy Author 2 months ago
Yes, not a crumb wasted.