So... similar to a pastry, for example - the style of an apple turnover (except you don't turn it over...)?
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no.... i think drex knows the diffrence between a bun and pastry. Its a bun; as in bread... uh.... a bun. With not really pastry on top; it's kinda like a baste on top except like 1/16th of an inch thick. And it crumbles real nicely; so i guess it's kinda like an undercooked cracker or something.
I kinda have something against Japanese buns though. It kinda started when i read something in Newtype that said Japanese people put teriyaki chicken into a chinese style bun and i was like WHAT???? That makes no sense to me.... Its like semi-sweet, sweet. Well i guess Pork buns are sweet too, but thats still only like a hint of sweet not full blown sweet .
Jam it back in, in the dark.
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crabman