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Japanese Bread is Weird

Ewa Nowogorski

I think many Europeans and Americans love their loaf of bread, and they take bread very seriously. Bread is something that has a very firm crust, but a chewy and airy inside. Americans love bagels, and Europeans love baguettes, and there are hundreds and hundreds of different kinds of bread. Most are made with a classic combination of flour, yeast, salt, sugar, and water. You don’t really need much else to make a fine loaf, and it’s actually very easy to make bread yourself at home.

However, Japanese bread to me is just weird. Maybe I’m just being jealous because I can’t eat the stuff, but it’s too soft and fluffy, and looks more like the soft version of toast bread that you feed to your kids with hefty servings of melted butter and jam. It’s the kind of thing that would be served at breakfast at an economy hotel/motel. And it has milk too.

Milk and eggs are 2 things you will find in 90% of breads here in Japan, and true bread is hard to come by or expensive. It’s ridiculous really. Even bagels and regular baguettes will have traces of egg and milk added to them, and it’s to make the bread fluffier to to give it that nice baked look.

I can’t eat most of the bread here, but flour and yeast is so cheap and it’s super easy to make my own bread from scratch. You will need to go to an actual bread bakery here if you want anything close to what you are used to eating.

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