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Sando is a term popularly used in Japan to refer to sandwiches. It is typically used to indicate Japanese-style sandwiches filled with various ingredients such as yakisoba, katsu, or egg salad.

Sandos are popular due to their convenience, variety of fillings, and their unique presentation. They are often beautifully presented, with the filling perfectly centered and the crusts removed.

You can buy it at Weee! Asian Market, www.sayweee.com.

The healthiness of a sando depends on the ingredients used. They can be made healthier by using whole grain bread and lean proteins.

Sandos can be either. They're often used as a convenient on-the-go meal, but smaller versions are also served as snacks or included in bento boxes.

It is not advisable to freeze sando as it may change the texture of the bread and the filling.

A katsu sando is a type of Japanese sandwich filled with a breaded deep-fried pork cutlet.

Yes, you can make a gluten-free version of sando by using gluten-free bread and ensuring that your fillings and sauces are also gluten-free.

Sando is short for 'Sandwich' in Japan. It's a western word adapted to the Japanese language.

A sando often uses soft white bread and has the crust removed. The fillings are often unique to Japanese culture, such as katsu, and the preparation emphasizes aesthetic appeal.

To make sando at home, you need soft white bread, your preferred filling such as pork katsu or egg salad, and mayonnaise. Prepare your filling, spread it evenly on your bread, then remove the crusts for a traditional sando presentation.

Traditionally, sando uses a soft and fluffy type of white bread known as shokupan in Japan. However, you can use other types of bread as a substitute.

Yes, you can prepare sando in advance. However, they are best consumed immediately or within the same day to prevent the bread from getting soggy.

Yes, you can make vegan sando by using plant-based ingredients for the fillings such as tofu or vegetables.

The type of sauce used in a sando depends on the filling. For example, a tonkatsu sauce is often used with a katsu sando.

Traditionally, the crust is removed in sando for a cleaner look and more delicate texture. However, this is optional and you can leave it on if you prefer.