Vegetarian & Vegan Cuisine: “Mukashi Mushi Pan”/Old-Fashioned Steamed Bread


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Although I’m neither a vegetarian or vegan, I make a point to introduce anything I discover here which might help friends out!

Fukasawa Foods in Shibakawa Cho at the foot of Mount Fuji produces all year round an incredible array of soba/buckwheat noodles, udon/wheat flour noodles, ice-creams, cakes and I don’t know what else.

Now, all their food is organic. No artificial fertilizers are used for whatever they grow or buy, and no additives or preservatives are used in any of their product, which means all have to be properly stored and eaten quickly.

Vegans will be happy to know they use tofu instead of any dairy product.

This particular cake called “Mukashi Mushi Pan” or Old-Fashioned Steamed Bread was made with wheat flour, tofu, brown sugar, raisins, salt, vegetable oil.
That is all!

One cake could have easily been held inside your palm, but it was very fulfilling and delicious!
They have other varieties made with pumpkin and other vegetables.

Fukasawa Foods
Fuji Gun, Shibakawa Cho, Naibo, 3895-8
Tel.: 0544-65-0143
Closed on Tuesdays
HOMEPAGE (Japanese)

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4 thoughts on “Vegetarian & Vegan Cuisine: “Mukashi Mushi Pan”/Old-Fashioned Steamed Bread”

  1. Yes that statement is very true that indeed nothing can beat in it’s home environment. I tend to think that it’s to do with the ingredients and also the availaibility of the herbs + spices and marinades too.

    Not to mention the skill of the chefs!

  2. Dear London Eater!
    Greetings!
    Thank you so much for your kind comments!
    Although a Frenchman, I’ve stayed a long time in Old Albion.
    You could say the same thing about “British Pubs” in Japan!
    Of cousre, nothing can beat eating the real stuff at its birthplace, and this at very reasonable prices.
    I don’t have to say what we pay for Foe gras in Japan! LOL.
    Cheers,
    Robert-Gilles

  3. Hello there ,
    Can I just say that japanese food is one of my fav cuisines ever. I crave unagi with rice and egg on a consistent basis and absolute love a good and fresh slice of toro.

    However, my experiences of japanese food are only limited to london, singapore and sydney and i’ve always been rather intrigued as to the authenticity and more importantly the difference in quality between the real stuff in japan vs anything else outside of it!

    I’ve always wanted to try true kobe beef, but I believe exports are very rare and the only real way to taste wagyu is to actually eat it in japan itself!

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