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I think there is more nuance to shokupan. Yudane shokupan uses yudane (aka tangzhong) vs Hokkaido - doesn't traditionally use yudane, which is dryer but has more chew.
This article seems to be written under the assumption that the milk bread is a bread called shokupan in Japanese. But the milk bread is actually called nama-shokupan and is only recognized as a variation of shokupan in Japan. Ordinary shokupan is cooked without milk and the variation with milk, which is a fad around 2020, is nama-shokupan and a milk bread. 2407:C800:6F11:101:7EDF:F1C0:5484:67B6 (talk) 13:15, 5 May 2024 (UTC)[reply]
