Vegetable Sando (野菜サンド)
Mixed vegetables (lettuce, tomato, cucumber, carrot) with mayo on shokupan.
Mixed vegetables (lettuce, tomato, cucumber, carrot) with mayo on shokupan.
Vegan sandwich options; growing trend in urban areas.
Canned tuna mixed with Kewpie mayo on shokupan; konbini staple.
Tuna with sweet corn and mayo; popular with children.
The cold cousin of the fried ebi-katsu sando: poached shrimp chopped into kewpie mayo and folded onto soft shokupan. A salad sando in the tamago family, where the shrimp's own snap is the texture.
Smoked or grilled salmon on shokupan.
Japanese potato salad (with cucumber, carrot, ham, Kewpie mayo) on shokupan; popular at bakeries.
Assorted mini sandwiches sold together—typically egg, ham, and one other; konbini/bakery staple.
Japanese macaroni salad with mayo on shokupan.
Convenience store tuna sandwich; consistently good quality across chains.
Convenience store mixed sandwich pack; usually 3 half-sandwiches with different fillings.
Convenience store ham sandwich; thin ham, mayo, sometimes lettuce.
Sandwich featuring komatsuna (Japanese mustard spinach); Tokyo regional vegetable.
Coffee shop mixed sandwich set; usually egg, ham, cucumber, served on a plate.
Sandwich with Hokkaido salmon; fresh or smoked.
Sandwich with Hokkaido crab (taraba/king crab or kegani/horsehair crab).
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 with processed cheese slice and mayo on shokupan.
Thin cucumber slices with mayo on shokupan; light, refreshing.
Crab meat (often canned or kani-kama imitation) with mayo on shokupan.
Cheese (often processed) on shokupan; simple.