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)
Okinawa's goya champuru, bitter melon salted and squeezed then stir-fried with tofu, egg and pork, folded into soft bread without cooking the bitterness out of it.
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.