A selection of lovely bread products from the excellent bakery, Antendo.
While is has been convenient to have access to whole grain buns and bread, the truth is that the taste generally hasn't lived up to expectations. This is what happens when you grow accustomed to having either bread made in a good bakery (which we had in Tokyo) or homemade. I'm also, frankly, a little scared of the packaged food in the U.S. I have a feeling that it's packed with chemicals and other things which I wouldn't be ingesting if I made my own. That's probably a paranoia, but I do know that America has some of the most liberal laws when it comes to allowing additives in food.
So, while I thought I'd be pleased as punch to give up making my own bread, it turns out that that's a boat I'm still in of my own choosing. I guess that I really don't miss feeling like I have to choose between three tiny expensive slices of whole wheat or huge fluffy blobs of white bread or making my own, but I don't really feel I've gained much on this front by coming to the U.S.
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On our last holiday trip to Japan we brought a box of oats. My wife, having had a gastric bypass operation, needs a big daily dose of fiber. Taking along the oats was easy as they weigh next to nothing, but they did take up quite some space in our suitcase.
ReplyDeleteAlso, it turns out that one grows tired of oats-for-breakfast very, very quickly (;=_=)
I think having the same thing for breakfast every morning absolutely does get old fast! One thing about Japan is that you can get some fiber for your wife by consuming konnyuku jelly. It's very low calorie and high in fiber and you can get all sorts of it in Japan (sweet or savory). My other blog has a few reviews of it. It'll get you some cultural experience as well as provide something of nutritional value. ;-) Just food for thought for your next trip....
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In class we learned that in America they put quite a bit of preservatives in the bread because here many people expect bread to last a week. However, in places like Europe, they buy and consume bread every day, so there is not really a reason for them to put a lot of preservatives in the bread. Perhaps Japan is more similar to Europe?
ReplyDeleteI think you are absolutely right, Dragon Girl. I've seen people here keep bread on the counter for a week and it still seems okay. Personally, I freeze bread immediately and keep it in the freezer until I'm ready to eat it (and buy it from bakeries or make it myself).
DeleteI think the Japaense/European way suits me better because I would prefer that the bread taste better and go to the trouble of freezing the leftovers than consume chemicals.
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try Ezekiel bread! It is SO good and completely natural. Out of all of the breads around, it's definitely the best.
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