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The Fluffy Obsession: My Quest to Perfect Japanese Milk Bread

  • Writer: Jacob Cassar Ellis
    Jacob Cassar Ellis
  • Nov 9, 2024
  • 2 min read

Updated: Nov 19, 2024

If someone were to ask me what my favorite dish from my recent trip to Japan was, you might expect me to say the fried chicken, the sushi, the wagyu, or even the Michelin-starred ramen—all dishes that sent my tastebuds on an unforgettable rollercoaster. But surprisingly, none of those top my list. The standout for me? A simple Egg Sando from 7/11.

Yes, you read that right. The combination of creamy egg mayonnaise nestled between impossibly soft slices of Japanese milk bread stole my heart. Every bite was golden, the bread wrapping the filling in a cloud-like hug. It was perfection in its simplicity.

However, the true spark for my obsession with Japanese milk bread came later, during a night in Osaka. After a wild evening of drinking and adventuring in a seven-story arcade, where I smashed baseballs and even rode a mechanical bull, I was left reeling—not just from the excitement but also from one too many glasses of alcohol.

The next morning hit hard. The hangover was intense—I hadn’t thought to drink any Ukon no Chikara (Japan’s famous anti-hangover drink)—and I was desperate for comfort. Thankfully, right next to our hotel was a quaint little corner coffee shop, a place I’ll never forget.

The coffee shop served a simple menu, but it was here that I experienced the best milk bread and coffee of my life. Just a plain slice of toast with butter, but it was orgasmic. The bread was fluffy and delicate, yet rich and satisfying in a way I had never experienced. Paired with their brown sugar iced coffee—made by pressing the sugar directly into the espresso before pulling the shot—it was the ultimate hangover cure. Or maybe it was the hangover itself that heightened the experience. Either way, it left an impression on my soul.



Returning to Malta, I realized how much I’d taken that bread for granted. None of the loaves here could even come close to the glorious texture and flavor of Japanese milk bread. I hated everything. My mornings felt incomplete without it, and the longing to relive that experience became unbearable.

That’s when I decided: if I couldn’t find it, I’d make it myself. Thus began my journey into the world of milk bread. My kitchen became a testing ground as I experimented with techniques, ingredients, and endless rounds of dough. It was a battle of trial and error, but with every attempt, I inched closer to that elusive perfection I had tasted in Japan.

After several attempts, here’s what I found…

 
 
 

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