Is this what I think it is?

melon pan 

A long-awaited dream come true? I could never find this in the asian grocery stores in the US. So when I saw it at the konbini, I instantly grabbed it, assuming it was melon-pan, judging by the telltale criss-cross pattern. Was it?

melon-pan

URUCHAI!!! It was indeed melon pan! Although, since I didn’t have a taste of reference, I could only tell because I looked up the katakana. So was it good? Well, it was pretty good. Nothing mind blowing. It’s nice and slightly sweet. I didn’t really taste any melon in it though. It’s also really, really dry. There’s no filling or anything. Of all the unrealistic things about Shakugan no Shana, I think Shana continuously devouring melon pan has to take the taiyaki. I had to drink a bottle of water along with it. A few melon pans and a few bottles of water later, there’s no way Shana could get through her fights without necessary bathroom breaks.

On another note, tomorrow is Hinamizawa day. Although the forecast looks bleak, hopefully it doesn’t rain like a mofo like it has today. Somebody put up a teru teru bozu for me, please!

18 Replies to “Is this what I think it is?”

  1. No way! I would’ve freaked out! It doesn’t seem like it’s something a person could get addicted to from what you wrote though o_O

  2. The taste of convenience store melon pan is like the taste of other convenience store foods – edible but nothing memorable. I recommend trying out a freshly baked melon pan at any bakery. It can be sublime.
    .-= Zyl´s last blog ..Working!! 02 =-.

  3. I had freshly baked melonpan at a japanese bakery (inside of a huge japanese everything emporium type place) outside Chicago…it well…it just tasted like bread. Maybe with a little sugar added. Good bread but there is nothing melon about it. My friend said it’s just named melonpan because of the appearance. I was rather disappointed.

  4. Oi, sorry I’m some random long-winded guy that just stumbled upon this and hates to see a good melon pan fan get distraught by store melon pan. xD

    I’m an old Shakugan No Shana fan so I, of course, went giddy-child mode when I saw melon pan at a Japanese grocery store. To be honest, the stores one are basically no different than the hostess pastries. Worse yet are when American stores bake them. They got this weird aftertaste in the topping and a dry bread bottom. It’s basically like a gooey blob on stale bread. Melon pan isn’t generally flavored like melon. It’s called melon pan because its got tic-tac-toe cuts at the top, like how many (I guess?) people cut melon.

    Mostly out of my psychotic desire to bake and disappointment with store melon pan, I decided to try out some online recipes and found they were MUCH MUCH better than the store-bought ones. Like, incomparably better.

    http://lerman.biz/asagao/melonpan.html is my personal favorite. I gave a few to one of my Japanese friends, and she’s addicted to them. They said they taste exactly like the ones from actual bakeries in Japan.

    Although you probably still won’t find melon extract (unless you want to order online and wait a month for delivery). I’d suggest going crazy and getting creative with it and mixing other flavors. These little things can be treated like donuts, and anything can be mixed in the topping or the bread. I’ve used fruits, rum-raising, butter pecan, cookies and cream, chocolate, peanut butter, etc. etc. and they all work great.

  5. Oi, sorry I’m some random long-winded guy that just stumbled upon this and hates to see a good melon pan fan get distraught by store melon pan. xD

    Melon pan isn’t generally flavored like melon. It’s called melon pan because its got tic-tac-toe cuts at the top, like how many (I guess?) people cut melon or mango.

    I’m an old Shakugan No Shana fan so I, of course, went giddy-child mode when I saw melon pan at a Japanese grocery store. To be honest, the stores one are basically no different than the hostess pastries. Worse yet are when American stores bake them. They got this weird aftertaste in the topping and a dry bread bottom. It’s basically like a gooey sugar-blob on stale bread.

    Mostly out of my psychotic desire to bake and disappointment with store melon pan, I decided to try out some online recipes and found they were MUCH MUCH better than the store-bought ones. Like, incomparably better.

    http://lerman.biz/asagao/melonpan.html is my personal favorite. I find its best to add a lot more to the dough (I usually use like twice as much flour and add some honey beer, extract, or other flavoring). I gave a few to one of my Japanese friend and her family and they are addicted to them. She said they taste exactly like the ones from actual bakeries in Japan.

    Although you probably still won’t find melon extract (unless you want to order online and wait for delivery [not worth it, honestly. The pan’s taste is so thick that even tablespoons of the stuff will only make your pastries SMELL like melon]). I’d suggest going crazy and getting creative with it and mixing other flavors. These little things can be treated like donuts or cake, and anything can be mixed in the topping or the bread. I’ve used fruits, rum-raising, butter pecan, cookies and cream, chocolate, peanut butter, etc. etc. and they all work great. Hope this huge message was of some value. lol

    By the way, you went to Shirakawa-go? O_O

    1. haha, thanks for the info. I’m not much for cooking on my own, but that recipe seems easy enough that even a culinary idiot like me could possibly pull it off… although in these cases, I regret not having a wife to pawn this off to. 😛

      Yep, I went to Shirakawa-go. It was scary and awesome!

      1. Ahh. Lucky. :3 I still want to go some day.

        Good luck if you try the recipe. :3 It’s not too difficult, so I’d still recommend trying to get creative.

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