I always used to wonder what was meant when people referred to “honey toast”. After all, there isn’t always honey included in the toppings, and there is not much history available to understand why the word “honey” was included in the name anyway. But one thing’s for sure – it tastes delicious!
Ultimately, I first knew of this cheeky dessert by the name of “Shibuya Toast”. For me, this is much easier to understand, as it was in Shibuya, Tokyo, where the dessert was said to have originated. Unlike other forms of toast (especially the Korean Injeolmi Toast), the Honey Toast from Japan is immensely thick, and actually reminds me in terms of appearance of the bunnychow sandwich from South Africa.
Japanese Honey Toast can often have a carved-out centre, with any topping imaginable filling it inside (maybe this is where the eponymous honey is supposed to go?). I know from experience that Japanese foodies like to experiment with their toppings – especially in terms of after-dinner treats – so it comes as no surprise to learn that anything from matcha ice cream to fresh fruit to red bean paste can be used to coat these thick toast desserts.
When travelling in Japan (and to a lesser extent in Singapore), I am always on the look out for Honey Toast. I consider it to be one of the most amazingly delectable Japanese desserts out there and while I don’t think I have ever tried in a dessert café in Shibuya, Tokyo, I have eaten it aplenty in cities like Kyoto and Nara.
Honey Toast is the kind of dessert which is so filling that you don’t even need a main meal beforehand!