Best THE A5 WAGYU SANDO KIT photos by Regalis Foods - item 1
Best THE A5 WAGYU SANDO KIT photos by Regalis Foods - item 2
Best THE A5 WAGYU SANDO KIT photos by Regalis Foods - item 3


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Our A5 Japanese Wagyu Sando Kit is guaranteed to produce the greatest sandwich you’ve ever made. We know this is a bold claim, but all signs point to success. The kit includes a ~17oz cut of top-quality Wagyu from the Miyazaki Prefecture in Japan, a loaf of perfectly cloudlike milk bread from our friends at Win Son Bakery, and two servings of Bachan’s original Japanese barbecue sauce, with options to add caviar, foie gras, or a Raclette-style cheese. Putting these pieces together is the most direct path to sandwich euphoria that we have yet to forge.

To make this kit possible, we are thrilled to be teaming up with The House of Japanese Wagyu, Japan's official presiding body over their peerlessly exquisite artisan beef industry. There truly is no better way to celebrate a special occasion than with real A5 Wagyu, and by pairing it with the milky sweet, whimsically wispiness of true milk bread, it is incredibly easy to get a wildly satisfying meal with exceptional ingredients.

If you have never had the chance to assemble one yourself, rest assured that a Wagyu sandwich is decadently satisfying while also staggeringly simple to put together. For all of the reverence it rightfully deserves, Wagyu is so supple that all it needs is a quick, simple fry, just enough to get the exterior golden and crispy with the interior fats gently warmed. Milk bread is similarly forgiving -- the texture here is dreamily fluffy, the fragrance intoxicatingly sweet, so with just a super quick buttery toasting to one side, everything falls into its rightful place (more on milk bread's unique magnificence below). Add in a tasteful schmear of barbecue sauce, and you truly have everything you need.


For those who want a little extra acidity and pop, we highly recommend either of our caviar add-ons. With Golden Kaluga, expect a clean, buttery and mild flavor profile with a smooth texture, whereas the Platinum Osetra will deliver more nuttiness and a briskly briney aftertaste with a slightly firmer feel. Either option takes the sandwich to another stratosphere. 

For those who feel that all sandwiches deserve cheese, look no further than the Treeline by Crown Finish Caves add-on, which brings a next-level Raclette-style option to a sandwich that already contains -- as we may have mentioned -- Wagyu and milk bread. Frankly, even without the Wagyu, this add-on equips you with the goods to make one of the most epic grilled cheeses you’ve ever had, an entirely noble venture in its own right.

And finally, for those of boundless opulence, there is the foie gras add-on, which invites 12oz of sliced foie gras to the party. Again, this is an add-on that can render your Wagyu Sando almost unrecognizably astounding, or can simply become a perfect way to make the most of the rest of that milk bread loaf. 

More On Milk Bread

Though a sando this simple and superb scarcely requires any introduction, curious cooks will appreciate the history and significance of real milk bread, a far cry from the basic white bread it may resemble at a glance (though certainly not a whiff). Its exact origins in Japanese bakeries remains somewhat mythical (one noteworthy anthropologist posits the technique came together at Yokohama Bakery, in 1862), but the core principle of an enriched bread stems from the Chinese baking foundation of Tangzhong, a warm flour and water paste used as the starting point for fluffy, airy buns. Milk bread’s incorporation of milk into this Tangzhong paste amplifies the sweetness and fat content alongside the later addition of sugar and butter to live up to its “enriched” flavor profile.

Regardless of precise origins for the prevalent variations on this recipe, bread remained primarily a sweet snack, a vessel for various stuffings, during the first half of the twentieth century, with most Japanese households lacking an oven at home and relying upon rice as their primary starch. It was during and after World War II, when rice became increasingly scarce and expensive while American wheat and yeast grew abundantly available, that bread began approaching ubiquity, eventually getting there with the rise of Konbini, twenty-four hour convenience stores, in the 70’s. In Konbini, milk bread became the de-facto official sandwich bread, living up to its proper name of Shokupan, or “food bread” -- appropriately implying that it is bread meant to be stuffed with food.

Japanese cuisine is replete with umami, crisp textures, and high-complexity focal points for so much of what gets to go between two slices of bread that the sweet, fluffy, mouth-melting pillows of milk bread are the perfect go-to for sandwiches celebrating Japanese ingredients. Despite long missing out on the culinary esteem often reserved for European-style breads, we are thrilled to see milk bread getting its due respect nowadays, from high-end bakeries and restaurants to home cooks needing easy but beautiful lunches. Our friends at Win Son are certainly doing this tradition justice, and we hope you find this bread just as satisfying and versatile as we do.

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