How to Make Japanese Fruit Sandwiches

Japanese Fruit Sandwiches are a light and sweet treat, and they’re SUPER easy to make! I offer a recipe for homemade bread and whipped cream, which is what will set your sandos apart.

What are Japanese Fruit Sandwiches?

They’re the ever-popular sandwiches you’ve probably seen on YouTube or in a konbini (if you’ve been to Japan). Fresh fruit and fluffy whipped cream between two slices of irresistably light shokupan.

The most popular fruits are strawberries, oranges, and kiwis, which reveal a beautiful cross-section after being cut on a diagonal.

These sandwiches highlight the fact that fruit is seen as a (often expensive) delicacy in Japan (per Japan Experience).

Each sandwich doesn’t contain that much fruit, it’s mostly whipped cream and soft bread. Not so great if you’re looking for a healthy snack, but perfect if you’re looking for an indulgent treat that isn’t too sweet.

Also, making Fruit Sandos is an easy way to make your sisters love you (at least for one day!).

Do I have to make the bread for Japanese Fruit Sandwiches?

No, you don’t. In Japan, shokupan (milk bread) is common in supermarkets and convenience stores so most people don’t make this bread at home (how many Americans do you see baking sandwich bread at home?).

I like to be extra and make life harder for myself (can anyone relate?), so I always make my milk bread at home. The flavor, texture, and satisfaction you receive from a good homemade loaf is incomparable.

Also, I live in a small town and my grocery doesn’t sell shokupan (so I don’t have a choice!).

But if you do have access to shokupan via your supermarket, Asian/Japanese grocery store, or local bakery, you can buy milk bread from there.

Otherwise, check out this recipe.

Ingredients for Japanese Fruit Sandwiches

Shokupan (Japanese milk bread) – Shokupan is similar to white sandwich bread, but it’s lighter, fluffier, has more flavor, and all around just a better loaf.

I make mine from scratch, but you can also buy it at certain bakeries, or on Weee, the largest online Asian supermarket in America.

Note: If you make the shokupan from scratch, it will be a little smaller than a store-bought one, unless you use a a purpose-built Japanese loaf pan. Just One Cookbook has a very helpful post on these pans,

Fruit – Some of the most popular sandos are strawberry or kiwi orange, but you can experiment with different fruits as well.

Heavy whipping cream – Homemade whipped cream is the only way to go, miles better than store-bought, and extremely easy to make.

Sugar – Regular white granulated sugar is my preferred sweetener for its neutral, sweet taste. Other sweeteners like honey, agave, and brown sugar are too strong unless you’re specifically going for that flavor profile.

Vanilla Extract – I use some vanilla to round out the whipped cream’s flavor, but it’s completely optional. 

Salt – Salt belongs in just about everything, sweet and savory, in one form or another.

How to Make Whipped Cream for Japanese Fruit Sandwiches

1 – Beat Cream

Add cold whipping cream to a stand mixer,

and beat on medium-high speed with the whisk attachment for 1 1/2 minutes.

2 – Sweeten

Once the cream is partially whipped up add the sugar,salt, and vanilla extract.

3 – Whip Until Light and Fluffy

Continue whipping the aires up cream for 1 more minute, until the sugar is incorporate and it’s light and fluffy.

Use immediately or store on the fridge for a few days.

How to Make Japanese Fruit Sandwiches

1 – Prep Fruit

Wash the strawberries and remove the ends of each strawberry. Separate the orange into individual sections, and peel and halve the kiwi.

2 – Spread Whipped Cream

Spread a thin layer of whipped cream on one side of each slice of shokupan.

3 – Add Fruit

Place the fruit in a way that will look pleasing in the end. Take some time to consider the cross-section; place three strawberries in a diagonal pattern facing the same direction.

For the kiwi and orange sandwich, place the kiwi horizontally on the diagonal line of the sandwich, and place the two orange sections horizontally on the same line on either side

4 – Add More Whipped Cream!

Once all your fruit is laid down, top with more whipped cream until there are no gaps.

Place the other slice of bread on top of the fruit and lightly press to combine.

4 – Wrap and refrigerate

Wrap the sandwich tightly in plastic wrap.

Before you refrigerate them, mark the plastic wrap with a diagonal line showing where to cut each sandwich, otherwise, you’ll probably forget (trust me).

Refrigerate the sandwich for at least an hour, up to 3 days.

5 – Cut and Serve

Unwrap each and use a bread knife or another long, sharp knife to make the cuts. My ultra-sharp hexclad cleaver worked surprisingly well.

Sandos are served crustless, so make long cuts along each side of the sandwich, leaving as much bread as possible.

You can probably make something out of these, but most of the time I just go the chef snack route.

Cut them along the line you marked to reveal the cross-section, snap a quick picture, and enjoy them as a sweet treat or a light breakfast.

Tips and Tricks for Japanese Fruit Sandwiches

• Wrap and refrigerate the sandwiches before cutting

• Use similar-sized fruits for an even sandwich

• Make marks on the plastic wraps so you know where to cut

Ingredients

Fruit + Bread

• 6 strawberries
• 1 kiwi
• 1 navel orange
• 8 slices of shokupan (Japanese milk bread)

Whipped Cream

• 1 cup of heavy whipping cream
• 2 tbsp. of white granulated sugar
• 1 1/2 tsp. of vanilla extract
• A sprinkle of salt

Directions

Whipped Cream

1. Add the cream to a stand mixer and beat on medium-high with the whisk attachment for about 11/2 minutes.
2. After peaks begin to form, add the sugar, salt, and vanilla extract. Beat for 1 more minute or until light, fluffy, and the texture of… whipped cream.

Assembling the Sandwich

1. Wash the strawberries and remove the ends of each strawberry. Separate the orange into individual sections, and peel and halve the kiwi.
2. Spread a thin layer of whipped cream on one side of each slice of shokupan.
3. Place the fruit in a way that will look pleasing in the end. Take some time to consider the cross-section; place three strawberries in a diagonal pattern facing the same direction. For the kiwi and orange sandwich, place the kiwi on the diagonal line of the sandwich, and place the two orange sections horizontally on the same line on either side
4. Once all your fruit is laid down, top with more whipped cream until there are no gaps.
5. Place the other slice of bread on top of the fruit and lightly press to combine.
6. Wrap the sandwich tightly in plastic wrap. Before you refrigerate them, mark the plastic wrap with a diagonal line showing where to cut each sandwich, otherwise, you’ll probably forget (trust me).
7. Refrigerate the sandwich for at least an hour, up to 3 days.

After Refrigerating

1. Unwrap each and use a bread knife or another long, sharp knife to make the cuts.
2. Sandos are served crustless, so make long cuts along each side of the sandwich, leaving as much bread as possible. You can probably make something out of these, but most of the time I just go the chef snack route.
3. Cut them along the line you marked to reveal the cross-section, snap a quick picture, and enjoy them as a sweet treat or a light breakfast.