Bruce wrote:

> On Sat, 13 Mar 2021 15:11:28 -0800 (PST), dsi1
> > wrote:
>
> > On Saturday, March 13, 2021 at 8:26:40 AM UTC-10, Bruce wrote:
> >> On Sat, 13 Mar 2021 12:03:42 -0500, songbird >
> >> wrote:
> >> >Cindy Hamilton wrote:
> >> >...
> >> >> I have a dim memory of canning tomatoes, and ISTR juice
> >> >> was needed anyway. So it's not a lot out of your way to can
> juice, >> >> too.
> >> >
> >> > it is a different process for us.
> >> >
> >> > when doing tomato chunks we scald the tomatoes to be able
> >> >to remove the skins and then core them and cut into chunks
> >> >removing any parts we don't want.
> >> To me, that sounds like cutting the crust of white bread. It's all
> >> perfectly edible.
> >> --
> >> The real Bruce posts with Eternal September
> >
> > The Japanese like to cut off the crust in their sando. That's
> > simply a refinement of food preparation/presentation. Their bread
> > is made to do this. It's difficult to do this with Western bread
> > because they're not baked in a square loaf.
> >
https://cdn.lifestyleasia.com/wp-con...sdefault-2.jpg
> >
> I like Japanese food, but they can be a bit wimpy.
> >

Umm, dsi1, the Japanese may sometimes cut the crusts off like English
sometimes do. It's not universal in either place. No, they do not
'design their bread' to lead to crust cutting in either Japan or the UK.