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# An Pan - Shiro An (白あんパン)
- URL: https://onesandwich.com/an-pan-shiro-an/
- Published: 2026-05-16T06:58:44.000Z
- Updated: 2026-05-26T10:28:00.000Z
- Description: An pan with shiro an (white bean paste); milder, sweeter.
- 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 · white bean paste

Made with white beans instead of adzuki, the *shiro an* version of *an pan* is the pale, gentle one. The baseline bun asks for red bean paste; this reading swaps in *shiro an*, a paste cooked from white kidney or navy beans that comes out ivory rather than dark, milder in flavor and rounder in sweetness. The enriched roll is the same soft, faintly sweet bun, but the filling no longer has the deep, slightly mineral edge that adzuki brings. It is softer-spoken, sweeter on first taste, and easier to flavor with other things because it does not fight them. The bread and paste still depend on each other in the usual way, but here the balance tips toward delicacy.

The craft is in keeping it clean and pale. White bean paste discolors and turns muddy if scorched, so it wants gentle, patient cooking, the beans simmered soft, mashed or strained, then sweetened and reduced to a smooth, pliable paste that stays light in color and even in texture. Because *shiro an* is sweeter and less assertive than red bean, a good baker watches the sugar so it does not collapse into flat candy with no bean character left. The bun wants the familiar tender crumb, thin burnished top, and a tight seam so the soft paste does not weep into the base. A good one is mellow and balanced. A weak one is just sweet, with the beans cooked into anonymity and nothing underneath the sugar.

Because it carries other flavors so willingly, *shiro an* is also the base many seasonal versions are built on, tinted and scented rather than left plain. Its closest contrast inside the *an pan* family is the darker, earthier red bean styles, smooth *koshian* and chunky *tsubuan*. The flavored editions, the grassy *matcha* and the salted, floral *sakura*, are often *shiro an* underneath, and each of those 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 - Matcha (抹茶あんパン)](https://onesandwich.com/an-pan-matcha/)
- [An Pan - Sakura (桜あんパン)](https://onesandwich.com/an-pan-sakura/)
- [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/)