Yokohama has supported the development of Japanese civilization while incorporating foreign cultures since it opened its port in 1859. Uchikipan, a long-established bakery that has been in business in this city since the Meiji era, is said to be the first bakery in Japan to make sliced bread.

It's a 4-minute walk from Motomachi-Chukagai Station. As you walk into the shopping district, you'll see a large, nostalgic sign that marks Uchiki Pan.

Shokupan originated in a small bakery shop in Yokohama

The aroma of fragrant wheat. The surface of the toast is slightly browned. When you bite into it, you hear a crunch, and inside you find a fluffy, pure white crust. A gentle sweetness spreads throughout your mouth.

"England" is Uchiki Pan's signature product. It is said to be the birthplace of Japanese white bread. It has been passed down through four generations in the 136 years since the company was founded.

"Uchiki Pan was founded in 1888 (Meiji 21). I heard that it was started by the first owner, Uchiki Hikotaro, who opened the bakery under the name 'Yokohama Bakery Uchiki Shoten.'"

So says Yutaka Uchiki, the current factory manager of Uchiki Pan. Yokohama has flourished as a foreign settlement since it opened its port. The first president of Uchiki Pan originally trained in bread making for about 10 years at Yokohama Bakery, which was run by an Englishman named Robert Clark.

After that, he became independent and founded Uchiki Pan, and at the same time started selling "England".

For 136 years, they have been making them despite the time and effort involved.

Yeast is essential for making bread. When Uchikipan was founded, before yeast had been discovered, they made yeast using hop seeds.

"Just making yeast from hop seeds takes four days. You add ingredients while mixing at 35-36 degrees...it's finally done on the fourth day. From there, it's left to ferment slowly so it can be made into bread. Hops take longer to ferment than other ingredients."

Currently, England is the only hop variety used at Uchiki Bread. The recipe has remained unchanged since the company was founded. "It's very time-consuming, though," says Uchiki with a laugh.

So why do they continue to make it using this method?

"We once had a customer who had been transferred far away for work. He retired and returned to Yokohama, and came to visit us again. He said, 'It's been a long time since I've had England ramen. It reminded me of the good old days.' I realized once again that this is something that shouldn't be changed."

The shop will cut the bread to your desired thickness. Utaki-san recommends cutting the England bread thick. If you toast it, you can enjoy a crispy outside and a chewy inside. We also recommend leaving half of the bread unbuttered to enjoy the taste of wheat.

Of course, there are many other products in the store besides bread. The 70 or so products on display have all been carefully selected based on customer feedback.

Delivering "as usual". Now and in the future

"While there are some things that must change, there are also some things that must not be changed," says Utaki.
The reason they continue to make the most of the time and effort is because there are people who want them. The shop is always bustling with regulars. There are also many repeat customers among tourists.

"I will continue making bread and running this shop as it has always been. More than anything else, I think that's the most important thing."

It is this humble, simple, yet firm belief that has kept Uchiki Pan going. The city and the world are constantly changing. In these times, choosing to "remain the same" is never an easy thing to do.
But even so, Uchiki Pan remains the same. When you open the door, you are greeted by the same gentle, nostalgic aroma as always.

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Uchikipan
Address: 1-50 Motomachi, Naka-ku, Yokohama, Kanagawa Prefecture
Access: 4 minutes on foot from Exit 5 of Motomachi-Chukagai Station on the Minatomirai Line / 11 minutes on foot from Ishikawacho Station on the JR Negishi Line Website: https://www.uchikipan.co.jp/
*For details on business hours and holidays, please check the link above.