Yakisoba Pan (焼きそばパン)
Sauce-fried noodles packed into a soft koppepan: a cheap two-starch bakery roll whose real trick is moisture, the sauce reduced to coat so the bread carries it without going to mush.
Yakisoba Pan
Yakisoba Pan with Beni Shoga (紅しょうが入り焼きそばパン)
Yakisoba pan topped with beni shoga (red pickled ginger); adds color and tang.
Yakisoba Pan with Aonori (青のり焼きそばパン)
The green goes on last, shaken from a tin over the finished bun, and it is the detail this version is named for. Dried aonori brings a grassy sea note to a sweet carb-on-carb roll.