Apparently, the best thing since sliced bread is white crustless bread.
Known as “mujipan,” or “crustless bread,” it has become a staple of Japanese kitchens, popular among both young and old. With its fluffy texture and mild flavor, it’s ideal for making sandwiches, toast, and various other dishes that the Japanese have ingeniously adapted to their cuisine.
Creating white crustless bread
The creation of crustless bread is not merely about slicing off the browned edges. Japanese bakers have perfected the technique of baking loaves where the crust is almost non-existent. This process involves using soft wheat flour, a lot of water, and a precise amount of yeast. The dough is then kneaded and left to rise multiple times before it’s finally baked at a lower temperature compared to traditional bread. The result is a soft, pillowy loaf with a very thin crust that is almost indistinguishable from the rest of the bread.
The crustless bread trend in Japan originated from the desire to create a perfect sandwich. In the Japanese context, sandwiches aren’t just a quick lunch option; they are an art form. The aesthetic appeal of the sandwich is as important as its taste. A sandwich made with crustless bread looks neat and elegant, the filling is the star, and nothing detracts from its visual appeal. This focus on visual presentation extends to all aspects of Japanese cuisine, from sushi to bento boxes.
Cutting off the flavor?
However, the popularity of crustless bread is not without its critics. Some bakers and food connoisseurs argue that the crust is where the flavor is. It’s the part of the bread that caramelizes during baking, creating a complex taste profile that the soft, white interior lacks. Yet, the demand continues to be strong, proving that its appeal goes beyond mere aesthetics.
Another interesting cultural aspect is the practicality of crustless bread. Japanese homes are often smaller with minimal storage space. The compact size of the loaves makes them easy to store. Additionally, they’re also more convenient for children and the elderly to eat.
In recent years, the trend has spread beyond Japan. Crustless bread is now available in various other countries, and the international market is growing. Its appeal lies in its convenience and its suitability for a variety of culinary applications, from breakfast toast to gourmet sandwiches.
Yet, despite its global reach, white crustless bread remains quintessentially Japanese. It encapsulates the Japanese approach to food, where taste, aesthetics, and practicality are all intimately connected. Like sushi, ramen, and matcha, this bread is a culinary innovation that reflects the culture from which it originated. In a world where cuisine is increasingly globalized, these unique cultural expressions provide a sense of connection to a particular place and way of life.
Source: “Company Develops Bread With White Crust to Decrease Food Waste” — Oddity Central
