To provide a Japanese style bun filled with jam of dried gourd shavings having both of palatability and functionality and a method for producing the same.

In this method of producing a Japanese style bun filled with jam of dried gourd shavings, a hot mix of sweeteners and alkali ion water is heated again after added with circular slices of red pepper, the solid slices are removed therefrom and the mix is cooled down to prepare a sweet and hot-taste soup. Then, wheat flour, yam flour, agar flour, baking powder for formed frozen Japanese style buns, a natural alkaline enzyme are kneaded with the sweet and hot-taste soup to prepare a dough, which is aged for about one hour, then made into small mouthful pieces and the small mouthful pieces are individually extended into a flat sheet. Separately, kidney bean jam, the sweet and hot-taste soup, and pepper powder are mixed under heating to form a paste, further dried gourd shavings are kneaded with table salt and boiled to a suitable hardness and the boiled gourd shavings are cut into small pieces, seasoned with soysauce and sweet Sake (glutinous rice wine) and they are admixed to a pasty state to give the Jam of gourd shavings. Small balls of the jam are wrapped with the above-stated paste sheets and steamed for ten and several minutes.