Japanese Innovator Develops Bag That Preserves Bread’s Fresh-Baked Flavor—Just Like It Came Out of the Oven
Kochi, April 27, 2025 — Takehisa Okamura, a 55-year-old materials expert and president of Kinou Sozai Co., has developed a specialized bread storage bag called “Pan Oishii-mama” (Keeps Bread Tasty), designed to maintain the flavor and aroma of freshly baked bread. The product, launched in 2020, addresses the challenge of preserving bread’s quality by allowing moisture to escape while retaining its scent, preventing mold and oxidation.
Okamura, who also leads Okamura-Kasei Co., a wholesale company handling paper and non-woven fabrics, founded Kinou Sozai (meaning “functional materials”) in 2009 to create innovative products. After three years of research, he developed the Pan Oishii-mama bag using a special resin that blocks external air but permits internal moisture to pass through. Users place bread in the bag and seal it with a provided clip. The Kochi Prefectural Industrial Technology Center reported that bread stored in the bag at room temperature retained its aroma unchanged for up to a week.
The bag’s ability to prevent frosting and sogginess in frozen bread, allowing it to thaw naturally with a fresh-baked taste, has added to its appeal. “There’s no need to re-bake; it thaws to taste freshly baked,” Okamura said. Sales doubled from 1 million bags in 2023 to 2 million in 2024, reflecting growing popularity. A set of three bags, each capable of holding two loaves, starts at 495 yen ($3.40).
The product has gained traction among bakers and consumers. Yukari Yamamoto, 39, owner of Marugen Kitchen, a Kochi bakery specializing in rice flour bread, described the bag as a “liberator” for small-scale operations. Previously, she used deoxygenating agents in gas-filled bags to preserve freshness, but the Pan Oishii-mama simplifies the process, allowing her to focus on baking. She now confidently assures customers that bread stored in the bag, even after freezing, retains its flavor.
The Pan Oishii-mama received an encouragement prize at the Kochi Prefecture Local Industry Awards, recognizing its innovation. Okamura’s goal was to create a niche product with steady demand, emphasizing unique solutions distinct from competitors. “We aim to keep advancing with original ideas,” he said.
Japan’s bread market, valued at 1.7 trillion yen ($11.3 billion) in 2024 per the Japan Bakery and Confectionery Association, has seen rising demand for artisanal and specialty breads, fueling interest in preservation solutions like Okamura’s. The product’s success highlights Kochi’s growing role in innovative food technology, with potential for further expansion as consumer preferences evolve.
Feature image credit @Asahi
