Centre The Bakery in Ginza is famous for its shokupan, Japanese white bread. Korean bread has been getting better lately too, so I dropped in for a comparison.
This is the place.
It rained the whole trip, which was rough. They bake three kinds of loaf, and the English-style one was already sold out.
They wrap it so it won’t get wet in the rain.
Very classy.
A loaf about this size is 880 yen.
Compared with Mildo in Seoul, this one is more than twice the size, so Japan comes out cheaper. On top of that it tastes great, so I’d call it a win on points for Japan, though Mildo deserves credit too for baking bread in Korea that’s as good as Japan’s.
How to enjoy your bread
Read it carefully and it might serve you well in life. For the record, don’t keep bread in the fridge. Put it in there to stop it going bad and the flavour drops right off. For longer storage, freeze it and toast it later. Come to think of it, I do want a toaster, but if I bought one I’d end up eating a lot more bread and wrecking my diet, so I can’t.
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