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Japan’s convenience store game is virtually unmatched — just ask the countless TikTokers who’ve documented their lunchtime or late-night hauls of irresistible treats found at 7-Eleven, Family Mart, and Lawson.
From fluffy and sweet fruit sandos to bento box staples like onigiri, these flavor-packed Japanese quick bites are easy to incorporate into your at-home weekly rotation.
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Japanese Fruit Sando (Strawberry Fruit Sandwich)
Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
These fruit sandwiches from chef Leina Horii are filled with fresh strawberries and a sweet, airy whipped cream. The handheld bites are surprisingly easy to assemble and can be served as a snack or dessert.
Temaki
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless
Make the most out of crisp seaweed snacks with these colorful temaki, or hand rolls. Chef Sean “Sonny” Nguyen shares a variety of filling options, including spicy tuna, creamy crab salad, and salmon crunch, each topped with an array of vibrant toppings.
Onigiri
Christopher Testani / Food Styling by Victoria Granof / Prop Styling by Thom Driver
Loved by Japanese schoolchildren and a staple at convenience stores like 7-Eleven, onigiri are tender, slightly sticky rice balls traditionally filled with umeboshi, a tangy-salty pickled plum. Today, they come with all kinds of savory fillings — from grilled salted salmon to Spam.
Japanese 7-Eleven Egg Salad Sandwich
Arguably the crown jewel of Japan’s 7-Eleven sandwich section, this egg salad sandwich features a rich and creamy filling made with hard-boiled eggs and a generous amount of Kewpie mayonnaise. It’s all tucked between slices of pillowy, crustless milk bread for a perfectly soft bite.
Tori No Karaage (Chicken Karaage)
These crunchy chicken bites are tender and juicy with a shatteringly crisp coating thanks to a flour-and-potato starch dredge and a double-fry technique.
Japanese Potato Salad
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver
Tender Yukon Gold potatoes, carrots, and cucumbers are coated in Kewpie mayonnaise, making this potato salad delightfully rich and creamy. Chef and cookbook author Sawako Okochi brings it to every Fourth of July gathering — and it’s always a hit.
Banana and White Chocolate Japanese Fruit Sandwich
Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Namelaka, a creamy, ganache-like white chocolate spread, is folded together with whipped cream and layered with banana slices in this fruit sando from chef Leina Horii. For a hint of coffee flavor, sprinkle the bananas with a light dusting of espresso powder.
Omurice (Japanese Omelet Rice)
Jeni Afuso
Cookbook author Rie McLenny makes a savory bacon rice seasoned with ketchup and a splash of Worcestershire, then wraps it in a thin, buttery omelet. Short on time? Serve it open-faced for an easy take on classic omurice.
Yakisoba
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
This 20-minute dish from chef Takashi Yagihashi features stir-fried ramen noodles with shiitake mushrooms and thinly sliced rib eye. Lightly crisping the noodles adds just the right amount of satisfying chew.
Chicken Katsu
Cara Cormack
2010 Food & Wine Best New Chef Roy Choi shares his version of crisp and crunchy chicken katsu. Pounding the chicken breasts thin ensures even cooking and maximizes surface area for a beautifully golden, pan-fried crust.
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