Japan - One Sandwich - The Joy of Sandwiches (Page 12)

Candied chestnuts (kuri) and cream; autumn specialty.

Japanese cherries (often Sato Nishiki variety) and cream; early summer.

Toast with melted cheese.

Cheese (often processed) on shokupan; simple.

Hot dog with cheese; or Korean-influenced cheese-filled corn dog.

Sandwiches shaped or decorated as characters (Sanrio, etc.); bento culture influence.

Thick-sliced shokupan, toasted, with butter; simple but Japanese butter and bread quality make it special.

Butter cream sandwiched between cookies; omiyage item (like Tokyo Banana, Marusei Butter Sandwich).

Japanese interpretation of BLT; often uses less crispy bacon than American, more mayo.

Japanese-style beef stew (yoshoku) as sandwich filling.

Dedicated banh mi shops in Japan; growing trend.

Vietnamese banh mi adapted in Japan; found at specialty shops and Vietnamese restaurants.

Banana and whipped cream; simple, affordable fruit sando.

Banana with chocolate cream or sauce and whipped cream.

Sandwiches from artisan bakeries; fresh-baked bread, quality ingredients.

Avocado toast as sandwich; brunch culture influence.

Sweet red bean paste (anko) on shokupan; traditional Japanese sweet as sandwich.

Red bean paste with butter on shokupan; sweet-salty combination, Nagoya specialty.

Soft roll filled with anko (sweet red bean paste); invented 1874 at Kimuraya bakery, Tokyo.

An pan with tsubuan (chunky red bean paste with whole beans visible).

An pan with shiro an (white bean paste); milder, sweeter.

An pan with sakura (cherry blossom) flavored pink bean paste; spring seasonal.

An pan with matcha-flavored bean paste.

An pan with koshian (smooth, strained red bean paste).