dsi1 wrote:

> On Sunday, April 11, 2021 at 10:09:19 PM UTC-10, Ophelia wrote:
> > On 12/04/2021 00:27, dsi1 wrote:
> > > On Sunday, April 11, 2021 at 12:34:52 PM UTC-10, Dave Smith
> > > wrote:
> > >> Roasted boneless leg og lamb, roasted potatoes and baby carrots,
> > steamed >> asparagus and a tossed salad. with blue cheese dressing.
> > >> Dessert.... apple crisp.
> > >
> > > It's lunchtime over here. I made a Japan egg sandwich and a ham,
> > > cheese, egg, sandwich. They probably tasted pretty good but I
> > > never got to partake.
> > >
> > > https://photos.app.goo.gl/ZxgbNjn5tSVuJiM7A
> > > https://photos.app.goo.gl/T4bm6hJvwpHffgiF8
> > =====
> >
> > They look lovely) Whis is the Japanese one and why did you not
> > partake?
>
> It's an egg salad sandwich made to a particular form. I could have
> used a different kind of bread, without Japan mayo, and served it in
> a regular way. Then it would not be a tomago sando.
>
> https://iamafoodblog.com/japanese-egg-sandwich/

ds1 has said before that the Japanese always cut the crusts off bread.
That and the mayo choice. The blog looks like it (not Japanese, just
this recipie says it is and some others). Years of sharing bento boxes
at the pier with workers yielded few samwiches but when they had them,
crusts were still there. Sasebo variation? Suspect not. The Japanese
have a very much 'waste no food' ethic in play. If you see a
'crustless bread' in my experiece there, the crust was probably turned
into crutons or something.