Easy weekend cooking: Tamago-Sando

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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