It’s so popular that scalpers want a piece of the action.
Japanese Milk Bread, by Jennifer Perillo (The Spruce Eats)
Homemade bread is wonderful, but doesn’t always maintain that soft, fresh-from-the-oven taste and texture the next day. This recipe for Japanese milk bread, however, tastes as though it was just baked. It is a springy, airy white bread that gets its signature texture from a roux starter called tangzhong.
Restaurants throughout America are embracing fluffy white shokupan, but as you might imagine, California is where the current hysteria originates.
LA’s ‘orgasmic’ $18 Japanese milk bread sells out in seconds every day, by Lori Beckett (The Guardian)
Ginza Nishikawa opened in Santa Monica this summer. It offers ......
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