Supex Mochi Donut Menu

Kashi Pan

Sweet filled breads made from soft, enriched dough, sold individually wrapped or on open trays.

• Matcha Azuki RollVegetarianGreen tea dough spiraled with sweet red beans, slightly bitter and earthy against the beans' mellow sweetness.
• Melon PanVegetarian · Popular pickA dome of fluffy bread under a crisp, crosshatched cookie crust, named for its melon-like look; buttery, sugary, and crackly.
• AnpanVegetarianA round, glossy bun stuffed with sweet azuki bean paste and dotted with black sesame or a salted cherry blossom.
• Cream PanVegetarianA soft, mitten-shaped bun filled with smooth vanilla custard cream, a nostalgic after-school snack in Japan.
• Choco CornetVegetarianSpiral horn of sweet bread piped full of chocolate custard; many people eat it starting from the wide end.
• Kuri PanVegetarian · Contains nutsA chestnut-shaped bun filled with sweet chestnut paste and a whole candied chestnut, glazed until deep brown; an autumn favorite.

Sozai Pan

Savory breads and sandwiches, a cornerstone of Japanese bakery lunch shopping.

• Kare PanSavory · Popular pickCurry bread: dough filled with thick Japanese beef curry, coated in panko, and fried until crunchy, rich and gently spiced.
• Yakisoba PanSavoryA hot dog-style roll stuffed with stir-fried noodles in tangy sauce, topped with pickled red ginger and seaweed flakes.
• Katsu SandoSavoryPanko-fried pork cutlet with tonkatsu sauce and shredded cabbage between crustless slices of milk bread.
• Tamago SandoVegetarian · SavoryPillowy crustless milk bread filled with creamy egg salad made with Japanese mayonnaise, rich and subtly sweet.
• Korokke PanSavoryA potato and ground beef croquette tucked into a split roll with cabbage and sweet-tangy sauce.
• Mentaiko BaguetteSavoryA short baguette slathered with spicy pollock roe butter and baked until crisp, briny, and garlicky.

Breads & Rolls

Daily loaves and rolls with the fine, tender crumb Japanese bakers are known for.

• Kinako Age PanVegetarianA fried bread twist tossed in roasted soybean flour and sugar, soft inside with a toasty, nutty-tasting coating.
• ShokupanVegetarian · Popular pickJapanese milk bread loaf made with a tangzhong or yudane starter, giving a cloud-soft, moist crumb sliced thick for toast.
• Shio PanVegetarianSalt bread: a rolled roll with a sealed pocket of butter that melts during baking, crisping the base; finished with flaky salt.
• Kurumi PanVegetarian · Contains nutsA rustic, slightly chewy roll packed with toasted walnuts, nutty with a light sweetness, good with cheese or soup.
• Butter RollVegetarianSmall, spiral-shaped rolls with a delicate, buttery sweetness and soft glossy tops, sold in bags.
• Raisin ShokupanVegetarianMilk bread loaf swirled with plump raisins, faintly sweet and best lightly toasted with butter.

Yogashi Cakes

Refined Western-style cakes adapted to Japanese taste, usually less sweet than American versions.

• Fruit SandoVegetarianWhite bread with sweet whipped cream and whole fresh fruit like strawberries, kiwi, and mango, cut to show a cross-section.
• Ichigo ShortcakeVegetarian · Popular pickJapan's iconic strawberry shortcake: fine sponge layered with whipped cream and fresh strawberries, airy and lightly sweet.
• Japanese CheesecakeVegetarianSoufflé-style cheesecake with a jiggly, cottony texture, browned top, and a mild creamy tang lighter than New York style.
• CastellaVegetarian · Dairy-freeNagasaki-style honey sponge with a fine, moist crumb and caramelized top and bottom crusts, sliced into neat bars.
• Roll CakeVegetarianA fluffy sponge rolled around a thick core of fresh whipped cream, sometimes with fruit or matcha.
• Mont BlancVegetarian · Contains nutsA dome of sweetened chestnut cream piped in fine strands over meringue or sponge and whipped cream, earthy and refined.

Wagashi

Traditional Japanese confections based on rice, beans, and seasonal motifs.

• DaifukuVegan · Dairy-freeSoft, stretchy mochi wrapped around smooth red bean paste and dusted with potato starch, pillowy outside with a dense, sweet core.
• Ichigo DaifukuVegan · Dairy-freeA whole fresh strawberry and white bean paste wrapped in thin mochi, juicy and chewy, a winter and spring treat.
• Mitarashi DangoVegan · Dairy-freeGrilled skewers of chewy rice dumplings brushed with a glossy sweet-salty soy glaze, lightly charred and caramelized.
• TaiyakiVegetarianFish-shaped griddle cake filled with red bean or custard, crisp-edged when fresh, soft and cakey inside.
• Sakura MochiVegan · Dairy-freePink-tinted sweet rice wrapped around red bean paste and a salted cherry leaf, floral and slightly salty, made for spring.
• DorayakiVegetarianTwo fluffy, honey-sweetened pancakes sandwiching coarse red bean paste, spongy outside with a dense, earthy filling.

Cake donuts

Denser donuts leavened with baking powder, with a tighter crumb and crisp fried exterior.

• Red velvet cake donutVegetarianCrimson cake donut with mild cocoa flavor and tangy cream cheese icing, often finished with a sprinkle of red cake crumbs.
• Buttermilk barVegetarianRectangular buttermilk cake donut with a crisp, glazed shell and a tangy, close-grained center that pairs well with drip coffee.
• Old-fashionedVegetarian · Popular pickSour cream cake donut with cracked, craggy edges that fry extra crisp, finished with a glaze that pools in every fissure.
• Blueberry cakeVegetarianPurple-flecked cake donut flavored with blueberry and glazed all over; moist, close crumb with a fruity, slightly jammy taste.
• Chocolate cake donutVegetarianDeep cocoa cake donut, plain or glazed, with a fine, tight crumb and a flavor somewhere between brownie and devil's food cake.
• Powdered sugar cakeVegetarianPlain cake donut rolled in a thick coat of powdered sugar; soft, simple and guaranteed to leave a dusting behind.
• Cinnamon crumbVegetarianVanilla cake donut topped with a buttery cinnamon streusel and a drizzle of icing, adding crumbly texture to the tender base.

Drinks

• Sea salt coffeeVegetarianIced coffee topped with a lightly salted whipped cream layer, sipped through the foam; popularized by Taiwanese-style bakery cafés for its sweet-salty contrast.
• Matcha latteVegetarianStone-ground Japanese green tea whisked and poured into hot or iced milk; grassy, slightly bitter, and vivid green with a creamy finish.
• Hong Kong-style milk teaVegetarianRobust black tea blend strained through a cloth 'silk stocking' and mixed with evaporated milk for a smooth, strong, tannic cup.
• Thai iced teaVegetarianSpiced, bright-orange black tea sweetened with condensed milk and finished with a float of evaporated milk over crushed ice.
• Vietnamese iced coffee (cà phê sữa đá)VegetarianDark-roast coffee dripped through a phin filter onto sweetened condensed milk, stirred and poured over ice; potent, chocolatey, and syrupy-sweet.
• Taro milk teaVegetarianLavender-hued drink blending taro root powder or paste with milk and tea; nutty, vanilla-like sweetness and a thick body, often served with pearls.