Raisin Butter Sando (レーズンバターサンド)
Japan's raisin butter sando sets cold whipped butter cream and rum-soaked raisins between trimmed shokupan. The flavor traces from a bar snack to Rokkatei's 1977 Marusei cookie.
Japanese Sandos
Welcome to our Japanese Sandos category, a delightful exploration of the sublime world of Japanese-style sandwiches! Discover the refined elegance of Katsu Sando, the creamy decadence of Egg Salad Sando, and many more. Unearth the secrets of soft, pillowy Shokupan bread and learn how to balance ingredients for that perfect bite. From traditional favorites to innovative fusions, your journey into the artful simplicity of Sandos starts here!
Potato Salad Sando (ポテトサラダサンド)
Japanese potato salad (with cucumber, carrot, ham, Kewpie mayo) on shokupan; popular at bakeries.
Po'Boy (ポーボーイ)
The New Orleans po'boy is built on a loaf that exists nowhere else: Leidenheimer's thin-shatter crust, airy crumb, made to carry fried shrimp, oyster, or roast-beef debris.
Philly Cheesesteak (フィリーチーズステーキ)
American Philly cheesesteak at specialty shops.
Peanut Butter Sando (ピーナッツバターサンド)
Peanut butter (often sweeter than Western) on shokupan; Skippy brand popular.
Pan Matsuri (パン祭り)
Bread festivals featuring sandwich competitions and specialty items.
Onsen Tamago Sando (温泉たまごサンド)
A whole onsen tamago, the hot-spring egg, its white set to loose custard and its yolk left liquid, seated on a cradle of egg salad so the gold runs but does not flood the milk bread.
Onigirazu - Tonkatsu (とんかつおにぎらず)
The panko-fried pork cutlet built into the flat onigirazu frame: a rice-and-nori envelope around a brown-sauced tonkatsu cutlet, born in the format's 2014 revival.
Omurice Sando (オムライスサンド)
A whole portion of omurice, ketchup chicken rice sealed in a thin omelette, slid between soft shokupan. A century-old kissaten plate, translated into something you can carry.
Okinawa Pork Tamago (沖縄ポークたまご)
Okinawa's everyday pork-and-egg sandwich, built from the canned luncheon meat an occupying army left behind. A seared slab, a folded egg, soft milk bread or a rice parcel, eaten by hand.
Nogami Shokupan Sando (乃が美食パンサンド)
Sandwich using Nogami brand premium shokupan; no-knead, melt-in-mouth bread.
Nitamago Sando (煮卵サンド)
Featuring marinated soft-boiled ramen eggs (ajitsuke tamago/nitamago) with soy-mirin flavor; umami-rich.
Niigata Tare Katsu Sando (新潟タレカツサンド)
Niigata-style tonkatsu with sweet soy sauce tare (rather than thick tonkatsu sauce) sandwich.
Naporitan Pan (ナポリタンパン)
Naporitan pan loads ketchup-fried spaghetti into a split koppepan roll: starch on starch from the Showa bakery case. The yoshoku noodle whose New Grand original, by chef Irie, ran on tomato puree.
Nama Shokupan Sando (生食パンサンド)
'Raw' (untoasted) premium shokupan sandwiches; emphasizes bread softness.
Nagoya Tebasaki Sando (名古屋手羽先サンド)
Nagoya-style fried chicken wings (tebasaki) as sandwich; sweet-spicy.
Nagoya Miso Katsu Sando (名古屋味噌カツサンド)
Tonkatsu with Nagoya's signature thick, sweet red miso sauce on bread.
Mixed Sando (ミックスサンド)
Assorted mini sandwiches sold together—typically egg, ham, and one other; konbini/bakery staple.
Mille-Feuille Katsu Sando (ミルフィーユカツサンド)
Layered thin pork slices stacked and breaded together; tender, layered texture.
Mie Matsusaka Beef Sando (松阪牛サンド)
Sandwich with Matsusaka beef; one of Japan's top three wagyu.
Menchi Katsu Sando (メンチカツサンド)
A hamburg patty built to fall apart: minced beef and pork worked with onion, fried loose so it bleeds savoury fat into the soft shokupan. The juicy, oniony.
Menchi Katsu Sando - Pork (ポークメンチカツサンド)
Menchi katsu made with ground pork.
Menchi Katsu Sando - Cheese (チーズメンチカツサンド)
Menchi katsu with melted cheese in center; gooey, rich.
Menchi Katsu Sando - Beef (ビーフメンチカツサンド)
Menchi katsu made with ground beef.