Thread 21562771

All sandwiches can be improved by upgrading them into a Sando. The English may have invented sandwiches (with admittedly poor offerings) but the Japanese perfected them. Even I call the humble bacon sarnie a Bēkon Sando now and present it Nihon Style. The whole family goes mad for Sando Time now.
Post Sandos.

I like mustard

>>21562771 (OP)
It looks pretty crammable.

>>21562771 (OP)
Meaning what exactly? That you've trimmed the crust off of the bread?

>trimming crust off bread like a toddler
downgrade

>>21562786
Agreed, specially on a pork/chicken cutlet sandwich like that. Bread will fall apart quickly without that crust leaving you all messy. I will say a plain egg sandwich works with no crust, but only that.

>>21562781
Made with Japanese milk bread.

>>21562779
fuck off back to /tv/, don't shit this board up too you absolute fucking loser

>>21562771 (OP)
Give the english shit where they deserve it, but they butter their sandwiches and that's just good thinking.

>>21562891
cramming is /ck/ board culture, just like sloppashit. sounds like you're the tourist

>>21562891
What did bro mean by this?

>>21562771 (OP)
The next fucking time I see the words "sandos," "shareables," or "small bites," on a restaurant menu, I'm going to clog the toilet while the wagie fetches my water, and then leave.

>>21562781
>>21562802
They don't trim the crust, it's a type of crustless bread called Shokupan.

We have something similar in Argentina and Uruguay called miga (breadcrumb) sandwiches.

Basically the bread is rolled repeatedly and then baked in huge metal molds creating a huge spongy bread block with a very thin crumb (which is stripped away) and then the interior is sliced and sold as a crumbless bread type (miga bread).

Japanese shokupan uses milk to create the spongy texture and thin crust (rather than the giant molds of miga bread) but it's basically two ways to achieve a similar result. ("crustless" spongy bread)

>>21563241
Shokupan

>>21563243
Whoops forgot the Shokupan pic

>>21563258
And "miga" bread

>>21563241
>They don't trim the crust, t-they strip it away!!
ok?

>>21563265
Point is, it's a special type of bread made for this. They aren't buying regular bread and cutting the crumb.

>>21563273
Also while I was googling for all these pics I read both breads descend from the British pullman bread so maybe that's the origin of this whole thing.

>>21563241
>>21563273
Thank you having more effort than me as to explain the difference between the types and breads; it was interesting to hear it's something that's common in Argentina and Uruguay.

>>21563258
>>21563264
I think I prefer the appearance of miga bread, it looks a little more rustic than the Shokupan.

>>21563313
Nah, Shokupan is much prettier! The Japanese nail the aesthetics as always.

Then again miga bread is not meant to be sold as >>21563264, that's an intermediate step, the customer only sees >>21563241 so they don't bother with making it look pretty.

>>21563355
You're right, the Japanese do nail aesthetics but once subjected to a bread knife is there any major difference in flavour I wonder?

>>21563397
Well I suppose it depends on the type of miga bread, there is no standard recipe, each bakery has its own recipe which they jealously guard. But apparently many recipes incorporate milk, butter and other types of dairy so those must be pretty similar to Shokupan.

>>21563265
lol, weebs are olympic-level at mental gymnastics

>>21563241
Imagine typing all this and you could of just said they remove the crust.

>>21563469
If you remove the crust from ordinary bread to make a sammich it looks like shit and the texture is all wrong. Pic rel is dry as fuck. Not the same taste either.

It's a special type of bread made with more kneading and in a special mold (Pullman-type mold).

>>21563273
They literally do bake regular bread and cut off the crust because in Japan shokupan IS regular bread.
It's pretty annoying because it's too damn sweet, it works for some purposes but sometimes you want to taste the flour and not sugar and oil and in that case your options are much more limited, coming down to baguettes and other varieties usually categorised as "French bread" (and English muffins I guess). I'm lucky that my local supermarket has its own bakery so they have pretty respectable baguettes.

>>21563477
>They literally do bake regular bread and cut off the crust because in Japan shokupan IS regular bread
Well I guess you could say that. We are playing with semantics at this point.

But you know what I mean, it's not regular plain old white sliced bread.

>>21562771 (OP)
cumblast of nigger bbc sperms on sando

In a list of the countries with the best sandwiches, Japan doesn't even crack the top 10.

>>21563768
No way man! Japanese bread is far superior to ours, and is folded seven gorillion times to ensure it barely has any crust, even before they shame the crust away with Shinto magic, which is a very different process from cutting it off like a crude, ignorant westerner!

>>21563217
>>21563213
>>21562779
>>21562891
Cram it, fundie!

>>21563405
I have graduated from goyslops like mayo. its all richotta, cream cheese, yogurt, and sour cream.

>>21564312
>No mascarpone

Come on now....

>>21564338
what am I made of money?

>>21564312
Mayo is only a goyslop if youre a cooklet

>>21563280
>pullman loaf
AKA regular bread.