When I worked in Shinagawa, a Tokyo suburb, my lunch routine was simple, reliable, and deeply satisfying: a tamago-sando from the konbini. If you’ve never had one, tamago-sando is Japan’s take on the egg salad sandwich—but smoother, creamier, and somehow more comforting than any version I’d had before. The eggs are whipped into a silky blend, often with a touch of Japanese mayo, and tucked between impossibly soft, crustless white bread. It’s humble, but perfect.

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Almost ten years ago, my boyfriend (now husband) invited me to the hills above Kita-Kamakura for what would become one of the most memorable afternoons of my life. The scenery was beautiful, yes, but what truly stayed with me was the way he showed his love: through food.

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