Using their loaf: Japanese elevate humble art of making toast
From a £220 toaster that makes one slice to loaves designed to crisp up better, the nation is being gripped by a new culinary obsession
Breakfast at Galant, a cafe in the Ueno neighbourhood of Tokyo, has a decidedly retro feel: a boiled egg, salad, plain yoghurt with a swirl of blueberry jam and a cup of coffee.
The centrepiece, though, is the perfectly executed toast – a single slice of white bread, its crunchy exterior concealing an inner fluffiness, served just warm enough for the butter to melt without dripping.
While Japan has partly embraced the – literally “eating bread” – soft white loaves sliced as thick as you like and consumed without a hint of fibre-free guilt.
