This recipe is not for those new to Japanese sweet breads - mostly because these breads have a strong yeast flavour particular to the Japanese, but also because the custard has a different texture and feel than most Western filled sweet breads. However, for those of you open to a new experience, this bread is tasty, different, and gives you official bragging rights. This recipe is a variation of one found at http://foppish-baker.blogspot.com/2006/01/matcha-cream-pan.html. I'm a bit of a chatty baker, so pardon the recipe length. :) Preparation does not include rising time.