THE BREAD
Japanese white bread is as good as it gets: pillowy, slightly sweet, springy, and usually enriched with butter and sometimes milk. Bakery chain Breadtop sells it, but a supermarket white works, too. And the crusts? Cut them off.
Japanese white bread is as good as it gets: pillowy, slightly sweet, springy, and usually enriched with butter and sometimes milk. Bakery chain Breadtop sells it, but a supermarket white works, too. And the crusts? Cut them off.