How to Make Ogura Toast (Japanese Red Bean Paste and Butter Toast Recipe)

Originating in Nagoya Prefecture, ogura toast has long been a beloved café staple and has recently surged in popularity. While it remains a favorite in local coffee shops, it’s also easy to make at home.

Ogura toast is made with toasted bread, butter, and ogura-an—a type of sweet red bean paste (anko). While the ingredients and preparation are simple, certain ingredients and steps should be followed.

The bread used should be sliced shokupan, a type of Japanese milk bread. If possible, round-top shokupan is preferred over the Pullman type, as its lighter and crisper texture when toasted pairs better with the rich combination of anko and butter. The butter should be spread evenly over the toasted surface, rather than being placed in chunks.

It’s important to distinguish ogura toast from a similar dish called "an butter," where anko and solid butter are sandwiched between slices of bread. In contrast, ogura toast always features butter spread on top of toasted shokupan, ensuring a perfect balance of crispiness and richness in every bite.

Ogura toast originated in the Taisho period at Matsuba, a kissaten (coffee shop) in Nagoya. It began as a variation of butter toast, which was a popular trend at the time. Customers would dip their buttered toast into zenzai (a sweet red bean porridge). As its popularity grew, other businesses developed similar products, and ogura toast became a staple in Nagoya’s café culture. Today, it remains a long-standing favorite throughout Japan.

Ogura toast is traditionally made with ogura-an, while koshi-an (smooth red bean paste) is rarely used. Though ogura-an and tsubu-an (chunky red bean paste) may look similar, they have a key difference:

• Ogura-an is a mixture of koshi-an and whole, sweetened azuki beans.

• Tsubu-an is simply azuki beans boiled with sugar until soft.

If ready-made ogura-an isn’t available, you can mix koshi-an with boiled sweet azuki beans or substitute with tsubu-an for a slightly different texture.

The star of this dish is the irresistible combination of sweet anko and salty butter, creating a delightful contrast that keeps you coming back for more. Beyond the flavor, the contrast in texture—crispy on the outside, soft and fluffy on the inside—adds to its charm.

Since ogura toast is a café-style dish, it pairs beautifully with beverages like coffee and tea. A freshly brewed coffee is an excellent choice, as its slight bitterness refreshes the palate between bites. Hot milk and green tea are also great alternatives.

Additionally, pairing ogura toast with a side of salad or fresh fruit can help balance its richness, making for a more well-rounded and enjoyable experience. Enjoy your ogura toast at home, or make one for your loved ones!