04/11/2026
Drawn from the Paris sandwich shop Yabai Sando, the forty-five recipes in this book echo chef author Walter Ishizuka’s (Walter Ishizuka 🇫🇷🇯🇵) 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 ingredients or those from the Americas 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.
