Staying true to its original taste that has remained unchanged since its founding, brown sugar loaf bread is a signature product of Uchida Pan bakery that has been popular among people of all ages for over 70 years. The bread was initially produced by the chairman who was engaged in the production of brown bread during his internment in Siberia in World War II. Upon returning to Japan, he leveraged the techniques he learned through baking in Russia everyday to produce the bakery’s popular loaf bread today. While Russia’s brown bread is a sourdough rye bread, Uchida’s brown sugar loaf bread has been modified to offer a soft texture and a sweet taste that is more suitable for the Japanese palate. Made with Uchida’s unique method in which the dough is left to ferment slowly overnight at a low temperature in the refrigerator, the loaf has a fluffy, soft texture with a rich flavor when baked. You can enjoy it as is but it is recommended to toast it a bit before eating. Its slightly sweet flavor is enhanced when toasted and spread with butter. Choose from two types—with or without raisins according to your preference—and enjoy the most popular bread of the bakery.