Japanese Japanese fruit hit long streets

Strawberries and cream – an iconic British Combo since 1800. But do they belong to a sandwich?

M & S moves a limited edunter strawberry and cream sandwich, made with strawberries, whipped cream cheese and the supermarket chain says that this is the most sold sandwich for its two days after launching it.

Strawberry sandwiches can be used with some Japanese baker in the UK, but the offer of M & S shows that this is the first time they have supermarket shelves.

The idea of ​​serving the fruit of a sandwich may not be unusual but it is not new in Japan. Known as “Furutsu Show”, they become popular after Japanese fruit shops opened parlors selling adventures for their goods.

They are recently searched – after the whole world after virus of social media, with western tourists in the gear scrambling to get his hands in the Comenderce Store Chain 7-eleven.

Fruit sandwiches are usually made of sweet, soft, spongy white bread filled with whipped cream and fruit, Shuko Oda, chef told Koya Restaurant in London. They are usually cut into triangles so that the fruit is shown.

“It’s nice to see it,” Shuko said, add that sandwiches are a “fun texture game”.

Some people in Japan make them home, but they are more purchased from convenience stores, fruit foods or dedicated fruit shops, he said. People often enjoy them as a snack with a tea or coffee or served on a plate with fun sandwiches.

In the UK, it is not more likely to think of pairing bread slices for sandwiches. Think of banana sandwiches, served with slice or mashed, or nostalgia of childhood in sandwiches. Chicken coronation sandwiches are made with dry apricots or sultanas as well.

What is a sandwichIn the core? Does this taste need? And even a typical wheat is to do – remove Jibarito, for example, made with fine plantain.

What about Scandinavian Open Sandwiches? And if they considered sandwiches, what about the French toast full of fruit and sauce?

The Oxford English Dictionary says sandwiches are made with two thin slices of bread, usually beaten, “with a taste … or other filling”.

Although people make bread in thousands of years, the sandwich of our knowledge it is now said to have a debt in Josh Montagu, the fourth upper sandwich. The story goes he asks his staff to bring her meat between two slices of bread to keep playing cards without having to stop eating cards.

Some of the sandwiches we ate in the UK will get up the brow around the world. Lifting the Sarnies, coronation chicken sandwiches, or the humble chip butty. But if you feel inspired by the strawberry Sandos in Japan and want to raise your sandwich game, here are some more sandwiches from around the world.

Bánh Mì is a Vietnamese sandwich serving a baguette, usually filled with meat, min, pickled and spicy sauce. Usually eaten for breakfast. Eat BBC There is a recipe made with sweet and spicy pork and chilli stomach sauce.

Croque sir A French sandwich serves as hot in gooey, melting cheese. This is made white sauce, cheese, ham and mustard, cooked under the grill. To mix it, served as a fried egg on top and – voila – you have a fool fool.

A boy is, from “bad boy”, a new street orleans sandwich to celebrate Louisiana seafood. A large variety of fillings are available, but the most popular includes fried shrimp, crab or lobster that is silent in lettuce, pickles and pickles. BBC food has a simplified version you can do at home more easily available Frozen Scampi.

Instead of using bread made from typical wheat flour, arpas are made with corn flour. They are also popular in Colombia, but it’s Venezuela where they often become sandwiches. A famous filling is the queen Pepiada, which combines chicken, avocado and coriander.

We’re not strangers who doubles carbs in the UK – and the Australian spaghetti jaffle allocates the same principle. It is made by serving the spaghetti of Tomato sauce within a toastie. In convenience stores across Japan, you can also choose a yakisoba pan – noodles served with a hot bun dog.

Francesinha, a Portuguese sandwich that comes from Porto, a cheese and meat lover to the lover. The stunning structure is made by filling out a light toasted bread with a steak, sausage, cheese and ham.

Many cheeses were placed above, and the whole sandwich was usually cooked in the oven until the cheese is melted and then served with an egg on top. A spicy dock-made sauce, beer and tomatoes are poured into the whole thing. If that is not enough filling, it is usually served with side chips.

POLLY WEEK’S REPORT, BBC food