Thank you for all your attentive and sweet comments on my last entry! It’s really amazing how much you wrote and I appreciate it so much that you actually took the time to write back such encouriging words! I’m sitting on my couch watching New Girl and listening to some alphorn music that seems to come from the restaurant across the street while writing this entry. On my left I have some trusty Neocitran (hot liquid medicine for the relief of symptoms associated with a Cold or Flu) and on my right a pile of Tempo handkerchiefs. Yes, I‘ve got a cold… My running nose however, didn’t keep me from endulging in sweet temptations. Hiro Takahashi is a Japanese baker located in Adlwiswil, a small city not too far away from Zurich. I think the first time I came across one of his pastries was at our local Japanese grocery store Nishi. But enough said, take a look for yourselves~
Although the Portuguese had introduced bread a long time before, the modernization of Japanese food culture started only after the Meiji Restoration and bread became popular as a breakfast food in the 1960s. Traditional carbohydrate foods have been largely supplanted by bread, which school-lunch programs made popular. These programs served bread made from American flour to schoolchildren. The flour had been received as food aid during the postwar food shortage. Today, about 30 percent of the adult population eats bread for breakfast, but very few people eat bread at lunch or dinner. source
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