Do you wonder why is Japanese bread sweet? If you have tried Japanese bread before, you know how delicious it is. Sweet, savory, or both? How is Japanese bread able to have such a delectable flavor? Let’s take a closer look at what makes Japanese bread so irresistible!
1. They don’t use preservatives
I love how Japanese bread doesn’t have preservatives in them.
I’ve heard that some brands in America will put preservatives in their bread so that it lasts longer on the shelves.
I’ve never bought these brands so I can’t say for sure if that’s true or not.
But I do know that the Japanese bread I buy from the store never lasts more than a day or two.
I also love how Japanese bread is sweet.
I’m not sure if all Japanese bread is sweet or if it’s just the brand I buy, but I love the extra sweetness.
It’s not too sweet, just a little bit.
I think it’s the perfect amount of sweetness.
And finally, I love how Japanese bread is so soft and fluffy.
It’s the perfect texture.
I’ve had some bread that’s too hard or too soft, but Japanese bread is just right.
2. They let the dough rise slowly
When it comes to bread, there are many different types of recipes that you can try.
One type of bread that is becoming more popular is Japanese bread.
What makes this type of bread different from other types of bread is the fact that it is sweeter.
The reason for this is because the dough is allowed to rise slowly.
This allows the yeast to feed on the sugar and starches in the flour, which produces a sweeter flavor.
In addition to the sweetness, Japanese bread also has a fluffy texture.
This is because the dough is also allowed to rise at a slower rate.
Another reason why Japanese bread is sweet is because of the type of yeast that is used.
The yeast used in Japanese bread is different from the yeast used in other types of bread.
It is a special type of yeast that is designed to produce a sweeter flavor.
3. They add yeast to the flour
The unique flavor of Japanese milk bread comes from the addition of yeast to the flour.
This technique is also used in other types of bread, such as French and Italian, but the Japanese are particularly fond of its sweet taste.
Yeast is added to the flour in the form of a cake, which is then dissolved in warm water.
The mixture is then left to rise for about an hour.
During this time, the yeast will begin to convert the flour into carbon dioxide, which will make the dough rise.
Once the dough has risen, it is time to shape it into a loaf and let it rise again.
This process is repeated once or twice more, depending on the desired density of the bread.
The resulting bread is soft, fluffy, and slightly sweet.
4. They use less salt
In Japanese bread, less salt is used.
The reason for this is because the Japanese archipelago is made up of four main islands, and the land is mostly mountainous.
The climate is also quite rainy, and there are many rivers flowing through the land.
Because the land is mountainous, it can be very difficult to transport goods from one place to another.
This means that for a long time, people in Japan were not able to get hold of salt, and they used a sugar called “yaki” instead.
The use of this sugar became a habit, and when salt finally became available, it was used in much smaller quantities than before.
5. They add milk and eggs to the dough
The addition of milk and eggs to the dough constitutes the major difference between Western and Japanese breads.
The reason Japanese bread is sweet has to do with the way the milk and eggs are incorporated into the dough.
These two ingredients are added to the dough in the form of a creaming paste, which is a mixture of the two ingredients that is first thoroughly blended together and then added to the dough.
This process results in the bread having a very light, fluffy texture.
The reason this is done is because Japanese bread is typically served as a dessert, and the light, fluffy texture is a signature characteristic of Japanese desserts.
Final Note
Japanese bread is known for its light, fluffy texture and sweetness. Here’s why it is sweet:
1. Japanese bread does not contain preservatives.
2. Japanese bread is allowed to rise slowly.
3. Japanese bread contains yeast in the flour.
4. The Japanese are more likely to use potatoes than wheat in making their bread.
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