Sando: The Art of the Japanese Sandwich
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Drawn from the Paris sandwich shop Yabai Sando, the forty-five recipes in this book echo chef author Walter Ishizuka's Japanese heritage and French culinary training.
Carefully composed but informally presented, the sando recipes are accompanied by Ishizuka's own formula for shokupan, the milk bread which is a key part of the sandwiches. He includes a variation using activated charcoal for a dramatic black bread.
Most recipes are savory, though there are a half dozen sweet sandos. Many reveal the popularity of European or New World ingredients such as mayonnaise and avocado. For example:
- tonkatsu sando with ginger wasabi mayo
- grilled cheese sando with truffle mayo
- zucchini tempura sando with miso tartar sauce
- marinated mackerel sando with honey ponzu
- mixed berry sando with yuzu cream
- matcha and poached pear sando with maple syrup and almonds
A very different approach than improvising out of the refrigerator.
Hardcover. Color photographs throughout.
Published on September 8, 2026
