Morning Routine Grilled Tofu Perilla Oil

20221125 #breakfastdiary 606, 5°C/occasionally cloudy Most bakeries put their bread on sale right around closing time. Bread baked that day loses its value as merchandise once the day is over, so if it's going to be thrown out anyway, selling it at a discount is the better option. The Night Bakery buys up bread that other bakeries might otherwise toss out, at a discounted price, and resells it at full price — and not from just one bakery, but many. That's why its hours start right around when regular bakeries are closing up. (omitted) The Night Bakery is run by The Big Issue, a magazine that helps homeless people become self-reliant. It was designed to tackle both homeless self-sufficiency and food waste at the same time. Homeless workers are the ones who go around buying up the discounted bread from each bakery. With a philosophy like that behind it, both the bakery and the customers can't help but want to cheer it on warmly. Cityhoppers @cityhoppers, 'The World's First Recycling Brewery,' turning discarded ingredients into alcohol The story of Tokyo's Night Bakery makes me check my own fridge for any ingredients about to go to waste. I slice up a block of tofu (just past its use-by date) and sear it on both sides in a pan with perilla oil. Top it with a dressing of soy sauce, sesame seeds, perilla oil, and chopped perilla leaves.