Shizuoka Sakura Ebi Sando (静岡桜海老サンド)
Sakura ebi, the tiny pink shrimp of Suruga Bay, folded whole into a lacy kakiage fritter and packed into soft bread while the crunch holds: a Shizuoka station sando and edible souvenir.
The Yōshoku & Fusion Sando
Satsuma Age Sando (さつま揚げサンド)
The satsuma-age sando gives a Kagoshima fishcake a sando's frame: springy, faintly sweet minced fish in soft shokupan with mayonnaise. A Satsuma food owed to Ryukyuan frying.
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.
Kyoto Saba Sando (京都鯖サンド)
Mackerel (saba, often grilled or pickled) sandwich; Kyoto seafood tradition.
Hiroshima Okonomiyaki Sando (広島お好み焼きサンド)
Hiroshima-style okonomiyaki (layered with noodles) as sandwich filling; regional fusion.
Hayashi Rice Sando (ハヤシライスサンド)
A yoshoku demi-glace beef-and-onion stew, reduced past pourable until it holds a clean wall, tucked into buttered shokupan. The roux-block version is tuned for the bowl.
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.
Goya Champuru Sando (ゴーヤーチャンプルーサンド)
Goya (bitter melon) stir-fry in sandwich; very Okinawan.
Cream Stew Sando (クリームシチューサンド)
Japanese cream stew (white stew with chicken, vegetables) as filling.
Beef Stew Sando (ビーフシチューサンド)
The bīfu shichū sando is yōshoku in its tie: beef braised in a dark red-wine demi-glace, reduced hard and laid on soft shokupan, eaten closed in the hand or hot and open-faced with a fork.
Bánh Mì Sandwich Shop (バインミーサンドイッチ専門店)
Dedicated banh mi shops in Japan; growing trend.
Banh Mi - Japanese (バインミー)
Vietnamese banh mi adapted in Japan; found at specialty shops and Vietnamese restaurants.