Castella cakes, or kasutera (カステラ), are a kind of honey spongecake introduced to Nagasaki by Portuguese traders in the 16th century. The name is thought to derive from the Portuguese Pão de Castela, meaning “bread from Castile.” You just need four ingredients to make castella: bread flour, eggs, sugar and honey. However, there are a few tricks to making sure they come out nice and fluffy! Watch the video above, then check out the details below!

Melon pan (melon bread) is sweet bread covered in a thin layer of crisp cookie crust, with a grid-line pattern on top. It doesn't actually have any melon flavor: the name either comes from the pattern, which looks like cantaloupe skin, or is a devolution of the name meringue pan—but nobody's sure which! Namiko actually offers two versions of this classic recipe: the hand-kneaded version above, and another version using a stand mixer, which you can find below.

Anpan (あんパン), or sweet red bean bun, is one of the easiest kinds of Japanese bread to make at home. Consisting of read bean paste, or anko, wrapped in a soft bun, it was the first bread-based product to gain popularity in Japan. To make it for yourself, check out the video above, and read the details below!