Ogura Toast

**Komeda Coffee context:** Komeda is Nagoya's most famous coffee chain (now national, 800+ shops) and the definitive morning set experience. The shops are large, comfortable, and designed for lingering — spacious booths, free newspapers, no time limits. Order any coffee before 11:00 and choose your morning set: A-set (ogura toast + boiled egg), B-set (plain toast + boiled egg), C-set (toast + scrambled egg). The ogura toast arrives warm, margarine melted into the toast, adzuki paste generously applied. The coffee is mediocre (Komeda prioritizes volume over quality), but the set's value and atmosphere define Nagoya's morning culture. **Traditional kissaten atmosphere:** For old-school Nagoya kissaten ambiance, seek out neighborhood coffee shops (30+ years old, often family-run). These shops have dark wood interiors, velvet booth seating, jazz playing on vinyl, and menus unchanged since the 1970s. The ogura toast portions are larger, the coffee is stronger, and the morning sets include more items (salad, yogurt, fruit). These shops represent Showa-era (1926–1989) coffee culture before chains standardized the experience. **Margarine vs. butter debate:** Traditional ogura toast uses margarine, not butter — this was economical in post-war Japan and became the standard flavor profile. Modern artisanal versions substitute butter for health-conscious customers, but purists argue this changes the fundamental character (margarine's artificial sweetness complements adzuki better than butter's dairy richness). Some shops offer both options. The adzuki paste should be tsubuan (粒あん, chunky beans) rather than koshian (smooth paste) for textural interest.