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.
Andrew Lekashman
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.
Ham and Egg Sando (ハムエッグサンド)
A konbini sando that keeps wet egg salad and salty ham in separate bands on one shokupan rectangle, so each bite reads as two textures, not one.
Ham and Cheese Sando (ハムチーズサンド)
Japan's ham-and-cheese sando: crustless shokupan, mild loin ham, and a margarine seal, cut into two triangles and kept cold end to end by a temperature-zoned delivery system.
Hakata Mentaiko Sando (博多明太子サンド)
A Fukuoka sando built on karashi mentaiko: thousands of tiny pollock eggs that pop with salt and chilli heat, cut by butter or cream cheese on soft shokupan. Hakata's signature, with a Korean past.
Gyukatsu Sando (牛カツサンド)
The whole sandwich is engineered for the cut. Beef sirloin breaded and plunged briefly into hot oil yields three colours between shokupan, the ruby red centre held at slicing temperature.
Gratin Sando (グラタンサンド)
Someone spoons a hot macaroni gratin from its dish onto bread and hands it over to eat standing up. The gratin sando is a casserole talked into lunch, a fork-and-oven dish made to hold still by hand.
Goya Champuru Sando (ゴーヤーチャンプルーサンド)
Okinawa's goya champuru, bitter melon salted and squeezed then stir-fried with tofu, egg and pork, folded into soft bread without cooking the bitterness out of it.
Gourmet Sando (グルメサンド)
Two documented counters, a fried-omelette sando in a Marunouchi basement (2021) and a 24-hour Sapporo shop (1978), show the hand-built, by-the-piece gourmet sando.
Gluten-Free Sando (グルテンフリーサンド)
Gluten-free bread sandwiches; rice bread or alternative grains.
Ginza Katsu Sando (銀座カツサンド)
Ginza's katsu sando runs on a 1927 tonkatsu specialist's bite-size cutlet and proprietary sauce, sold today from depachika counters at prices set by Japan's most expensive retail ground.
Genghis Khan Sando (ジンギスカンサンド)
The Genghis Khan sando folds Hokkaido's jingisukan, mutton seared off a domed cast-iron grill, into soft shokupan with an apple-and-soy tare and sweet cooked cabbage and onion.
Garlic Toast (ガーリックトースト)
Garlic butter toast; accompaniment to pasta or steak.
Fusion Sando (フュージョンサンド)
A Japanese cutlet sandwich rebuilt abroad: Konbi's 2018 Echo Park counter, a Los Angeles milk loaf, Bulldog sauce, and an eggplant cutlet soaked overnight in dashi.
Fruit Sando - Mascarpone (マスカルポーネフルーツサンド)
Fruit sando with mascarpone cream; richer, Italian-influenced.
Fruit Sando - Custard Cream (カスタードフルーツサンド)
Fruit sando using custard cream instead of or with whipped cream.
French Toast - Japanese (フレンチトースト)
Japanese French toast; often uses thick shokupan, very custardy, served as dessert or breakfast.
Fig Sando (いちじくサンド)
Fresh figs and cream; autumn seasonal delicacy.
Family Mart Tamago Sando (ファミリーマートたまごサンド)
Family Mart egg sandwich; each chain has devoted fans.
Egg Toast (たまごトースト)
Toast topped with egg preparation; various styles.
Ebi Katsu Sando (海老カツサンド)
Cut one in half and read the face: not a curl of prawn with gaps, but a single even band of pale shrimp edge to edge. That uniformity is decided before any bread is involved.
Ebi Fry Sando (エビフライサンド)
Whole breaded fried shrimp (ebi fry) on shokupan with tartar sauce; prawns remain whole rather than minced.
Doria Sando (ドリアサンド)
Doria, Japan's baked gratin of buttered rice under béchamel and browned cheese, scooped from its dish into shokupan, where milk bread inherits the bakeware's job of holding it together.