The original anpan of the Kimuraya bakery was made by using sakadane (shubo [yeast mash] cultured in a mixture of koji [rice malt] and yeast), including sake yeast for making manju (a confection made by wrapping a core of sweetened red bean paste in a skin of wheat-flour dough and steaming it), and putting a salt-pickled cherry blossom on the small dent in the center of the anpan so it would have two characters: a kind of bread and a kind of Japanese sweet.
元祖木村屋のあんパンは、パン酵母（ホップを用いたもの）の代わりに、饅頭と同様に日本酒酵母を含む酒種（酒母、麹に酵母を繁殖させたもの）を使い、中心の窪みにサクラの塩漬けを入れており、パンでありながらも和菓子の部類に入れても良いようなものである。