“Anpan” was born in 1875 at Tokyo and it would play an important role for the diffusion of the bread in Japan after contributed to the Meiji Emperor. To meet the taste of Japanese people, the paste of cooked and sweetened azuki beans was placed inside, which was used traditionally in the preparation of Japanese sweets (Fig.4, Fig.5, Fig.6). The yeast of sake was used instead of normal one to give a particular perfume and a salted cherry blossom was added as decoration. A Japanese historian Sabata analyzes this phenomenon and explains that since the bread contains less water and it is drier than rice and more difficult to swallow, it could not become the replacement of rice but it remained as sweet