• Make the Matcha Shokupan dough according to the recipe.

Make the black sesame filling:

• In a small bowl, combine together sesame paste, sugar, and black sesame powder. (The mixture will be quite thick. If it's too thick, add in a little bit of the natural oil from the sesame paste to help loosen). Set aside.

Shape the buns:

• Once the dough has risen, deflate the dough and transfer to a work surface. Use a rolling pin to roll it into a rectangle approximately 13" by 9" in size.
• With the long edge facing you, spread the black sesame filling evenly on the dough using an offset spatula.
• Roll up the dough into a long log.
• Use a sharp serrated knife to divide and cut into 6 even pieces.
• Place the pieces cut side up (with the swirl showing) onto a baking pan lined with parchment paper. Loosely cover with plastic wrap and leave to almost double in size in a warm location.
• Preheat oven to 350°F/177°C.
• Once the buns are puffy, bake at 350°F/177°C for 20-22 minutes. Cover with foil halfway through the bake if the tops are browning too quickly.
• Remove from the oven and let cool on a wire cooling rack.
• Make sure the buns are completely cool before adding the matcha glaze.

Make the matcha glaze:

• In a bowl, combine the matcha, powdered sugar and milk. Stir well. Adjust the amount of milk and/or powdered sugar to your desired consistency.
• Drizzle matcha glaze over top of the cooled buns.