The vast majority of sandwiches made daily in Japan have their crusts removed. That’s because the majority of people believe the fluffy, white part of the bread is tastier than the brown crust. This perception goes back to a time long ago when the crust was harder to chew. Although crust today is nice and soft, people still seem to prefer crustless sandwiches. That, of course, results in a lot of food waste. Enter Chef Sugimoto and his team at the Imperial Hotel in Tokyo. The team spent six months developing an innovative type of bread that they claim eliminates the need to get rid of the crust, thereby curbing food waste. Sugimoto’s idea was to create a crust that didn’t have to be discarded in the first place. Although the chef won’t disclose the secret behind the white crust bread, he did mention that it’s baked slowly at a lower temperature than regular bread — which results in the white color all through the bread — as well as a more moist texture. The white crust bread will be served in the Imperial Hotel’s restaurants and at banquets, but people will also be able to purchase it from Gargantua Delicatessen, a luxury bakery in Tokyo. Unfortunately, it's not know when or if the bread will ever be available in the U.S. and other countries.
