Terry Ito Column Vol.28 Bread crusts are so delicious

I bought some "warabi mochi with agar" at a convenience store. I chilled it in the refrigerator and tried it straight away...it was absolutely delicious. The combination of soybean flour and mochi was exquisite. I was completely satisfied. Nostalgic Japanese sweets were once extinct, but thanks to supermarkets and convenience stores, they have made a complete comeback. Karinto, dried sweet potatoes, kusamochi, mizu yokan, bontan candy. Furthermore, nostalgic items like kobi dango (millet dumplings), which were once sold at candy stores, gum with prizes inside, gluten-based sweets, cocoa cigarettes, sweet and sour squid, and more are now easily available. The list goes on and on.

In the past, rice dishes like onigiri and inari sushi were made at home and not sold in stores. My beloved sekihan (red rice), which requires a lot of preparation, was only made for New Year's and other special occasions at home, so I only ate it a few times a year. But now, I can eat sekihan onigiri every day. Back then, I ate it with gratitude, but that's no longer the case, but the convenience of being able to eat it anytime is appealing.

Ramune, which for a long time was only seen at festivals, has also made a comeback. The sound of marbles clinking with every sip takes me back to my childhood. Calpis is also back in the spotlight. At first, it felt strange to try the bottled Calpis, which is different from the concentrated Calpis I make at home, as it tastes different from the one I make myself, but now I've completely gotten used to it. There are also sweet breads. Big name breads are making a big comeback, such as the green pea uguisu bread, the Siberia bread with bean paste sandwiched between castella cakes, and the three-bread bread, which comes in three flavors: jam, chocolate, and custard cream. It's such a joy.

Just then, something truly amazing appeared before my eyes: "bread crusts." Do you know them? While you might occasionally see breadcrumbs, these are actually just the hard edges of sliced ​​bread or the edges of sandwiches, sold separately. I discovered them at Honmokukan in Yokohama's Honmoku district! They were a whopping 50 yen for a huge quantity. I have fond memories of buying them at a bakery near my school as a child, and they're incredibly nostalgic. Instead of eating them as is, I took them home, toasted them in the toaster oven, then coated them in butter in a hot frying pan and sprinkled them with sugar. I looked up the recipe online, so I'm not sure if this is the best way to make them, but I'll go ahead and do it. It's time for a taste test. There's milk on the table. It's the perfect match. The crispy crust and sugar instantly bring back memories of eating them at the park with friends. For just 50 yen, you can travel back in time. While the high-end bread that's popular these days is great, 50-yen bread crusts are also incredibly delicious! Anyone can easily make them at home. Why not give it a try?

Terry Ito (director)

Born in Tsukiji, Tokyo in 1949. After attending Waseda Jitsugyo Junior and Senior High School, he graduated from Nihon University's School of Economics.
In March 2023, he completed the Master's program at the Graduate School of Media and Governance at Keio University.
He joined the television production company IVS Television, where he worked on variety shows such as "Tensai Takeshi's Genki ga Deru TV" and "Neruton Benikujidan."
He then went independent and worked on planning and directing a number of television programs, including TV Tokyo's "Asakusabashi Young Clothing Store."
His book "Comedy North Korea" became a bestseller, and he subsequently made numerous media appearances under the name Terry Ito.
In addition to his work as a director, he is also active in a variety of fields as a producer, entertainer, and commentator.
YouTube channelTerry Ito's Comedy Backdrop'
Currently writing a column in LALALA USA
https://lalalausa.com/archives/category/column/terry