Hot Sando (ホットサンド)
A clamshell iron press, two slices of soft shokupan, and a filling sealed inside the crimp. The Japanese pressed sandwich the kissaten and the home kitchen share.
Andrew Lekashman
Hot Sando - Tuna Melt (ツナメルトホットサンド)
Hot pressed tuna and cheese sandwich.
Hot Sando - Teriyaki (照り焼きホットサンド)
Hot pressed teriyaki chicken sandwich.
Hot Sando - Pizza (ピザホットサンド)
Hot sando with pizza-style filling; tomato sauce, cheese, ham.
Hot Sando - Ham Cheese (ハムチーズホットサンド)
Hot pressed ham and cheese sandwich; classic kissaten item.
Hot Sando - Curry (カレーホットサンド)
Hot pressed sandwich with curry filling.
Hot Sando - Camping Style (キャンプホットサンド)
Hot sando made over campfire; outdoor trend.
Hot Sando - Anko Butter (あんバターホットサンド)
Hot pressed red bean paste and butter sandwich; sweet.
Hot Dog - Japanese (ホットドッグ)
Japanese hot dog; often sweeter roll, various toppings, sometimes uses arabiki (coarse) sausage.
Honey Toast (ハニートースト)
Thick toast with butter and honey; sometimes entire bread loaf hollowed and filled with ice cream and fruit (Shibuya Honey Toast style).
Hokkaido Salmon Sando (北海道サーモンサンド)
Hokkaido salmon sando frames the island's prized autumn chum the way the region knew it first: cold-smoked or cured, folded in silky sheets onto soft shokupan.
Hokkaido Crab Sando (北海道カニサンド)
A Hokkaido crab sando starts with which crab: snow, king, or hairy, each a different sweetness and price. Picked leg meat in kewpie mayonnaise on soft shokupan, a real-crab splurge, not a surimi one.
Hokkaido Butter Sando (北海道バターサンド)
Sweet sandwich cookies with Hokkaido butter cream; souvenir item (like Marusei butter sandwich).
Hiroshima Okonomiyaki Sando (広島お好み焼きサンド)
Hiroshima-style okonomiyaki (layered with noodles) as sandwich filling; regional fusion.
Hire Katsu Sando - Premium (極上ヒレカツサンド)
Premium tenderloin katsu using high-grade pork; thick-cut, minimal breading to showcase meat quality.
High-End Shokupan (高級食パン)
Sandwiches using ultra-premium shokupan; Japanese bread boom.
Hayashi Rice Sando (ハヤシライスサンド)
A yoshoku demi-glace beef-and-onion stew, reduced past pourable until it holds a clean wall, tucked into buttered shokupan. The roux-block version is tuned for the bowl.
Hamburg Sando (ハンバーグサンド)
Japan's yōshoku hambāgu, a loose beef-and-pork patty in dark demi-glace, lifted off the dinner plate onto thick shokupan, with butter and cabbage barriering the soft bread from the wet sauce.
Hamburg Sando with Demi-Glace (デミグラスハンバーグサンド)
The demi-glace version of the Japanese hamburg sando, where a dark eight-day brown sauce of red wine and stock leads the bite and threatens the crumb, a kissaten plate folded into thick-cut toast.
Hamburg Sando with Cheese (チーズハンバーグサンド)
The cheese hamburg sando turns on which slice you choose, and one of them, the torokeru melting slice, only exists because Snow Brand engineered a stretch into cheese in 1987.
Hamburg Pan (ハンバーグパン)
A hambāgu, the Japanese hamburger steak of ground beef and pork bound with onion and a panko panade, sauced with dark demi-glace and tucked into a soft roll for the walk to work.
Ham Sando (ハムサンド)
The plainest sando on the konbini shelf: thin folded press-ham, a film of Kewpie, and crustless shokupan. No cooking step, so its whole quality is freshness and proportion.
Ham Katsu Sando (ハムカツサンド)
The cutlet is pressed ham, a Showa-era product built to stretch scarce pork, breaded and fried at the butcher's counter. Long the poor man's cutlet.
