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# An Pan - Matcha (抹茶あんパン)
- URL: https://onesandwich.com/an-pan-matcha/
- Published: 2026-05-16T06:58:43.000Z
- Updated: 2026-05-26T10:27:59.000Z
- Description: An pan with matcha-flavored bean paste.
- Author: Andrew Lekashman
- Tags: Japan, Japanese Sandos, An Pan & the Sweet Kashipan, #auto-imported

**🇯🇵 Japan** · Family: [An Pan & the Sweet Kashipan](https://onesandwich.com/tag/an-pan-kashipan/) · Heat: Baked · Bread: milk-bread

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Ingredients

milk bread · matcha · bean paste

Folding *matcha* into the bean paste turns *an pan* from plain sweet into something with a green, slightly bitter spine. The baseline bun calls for sweetened bean paste; this version blends in stone-ground *matcha*, the powdered green tea whose grassy astringency cuts straight through sugar. The roll itself is the usual soft, lightly sweet enriched bun, but the filling now has tension in it, a sweetness checked by tannin so it does not read as flatly candy. The bread still carries the load and the paste still earns the bread, but the *matcha* gives the whole thing an adult, tea-leaning edge that the plain version does not have.

The craft is in dosing the tea and protecting its color. *Matcha* is bitter and bracing in quantity, so the paste, usually a milder *shiro an* base that lets the green read clearly, has to be balanced so the tea is present without turning harsh or chalky. Good *matcha* is vivid green and aromatic, and heat dulls both, so the powder is folded into the paste rather than baked hard, and a careful baker keeps the dose high enough to taste and low enough to stay pleasant. The bun wants the familiar tender crumb, thin top, and a clean seam against a paste that should be smooth and even. A good one is fragrant, balanced, gently bitter behind the sweetness. A poor one is either a faint green tint with no tea flavor at all, or a dusty, over-bitter filling that has lost the point of being sweet bread.

Among the *an pan* family this is one of the flavored editions, distinct in intent from the plain red bean styles, the smooth *koshian* and chunky *tsubuan*, and from the pale, gentle *shiro an* it is often built on. Its natural seasonal counterpart is the salted, floral *sakura* version, which pulls in the opposite direction. That one deserves its own article rather than being crowded in here.

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## More from this family

Other [An Pan & the Sweet Kashipan](https://onesandwich.com/tag/an-pan-kashipan/) sandwiches in Japan:

- [An Pan - Koshian (こしあんパン)](https://onesandwich.com/an-pan-koshian/)
- [An Pan - Sakura (桜あんパン)](https://onesandwich.com/an-pan-sakura/)
- [An Pan - Shiro An (白あんパン)](https://onesandwich.com/an-pan-shiro-an/)
- [An Pan - Tsubuan (粒あんパン)](https://onesandwich.com/an-pan-tsubuan/)
- [An Pan (あんパン)](https://onesandwich.com/an-pan/)
- [Anko Butter Sando (あんバターサンド)](https://onesandwich.com/anko-butter-sando/)
- [Anko Sando (あんこサンド)](https://onesandwich.com/anko-sando/)
- [Butter Cookie Sando (バタークッキーサンド)](https://onesandwich.com/butter-cookie-sando/)

[See all An Pan & the Sweet Kashipan sandwiches →](https://onesandwich.com/tag/an-pan-kashipan/)