This is an overly simple sandwich with just a thick egg roll sandwiched between bread. The egg is not a Japanese-style dashimaki, but a plain one with a hint of sweetness. The mustard on the bread is a subtle yet effective accent that does not overpower the flavor of the egg, but rather hides it.
There are two types of egg sandwiches: one in which a boiled egg with mayonnaise and other seasonings is sandwiched between two pieces of bread as an ingredient, and the other in which a thickly-baked egg is sandwiched between two pieces of bread, as in this case. The former is the most common at convenience stores, but the one introduced here is the latter.
Some of the latter types I have had in the past were a bit dry and did not match well with the moist texture of the thickly baked egg, but this “Yatsugatake Kogen Tamago Sandwich” was very tasty. I don’t know if it was the original type of bread or if the time between production and consumption had something to do with it, but the subtle moistness of the bread matched well with the egg.
The bread is not that unique, so it would be an exaggeration to say that it is like having bread to eat a hearty thickly baked egg with bare hands, to put it in a violent way. Anyway, this is a recommended ekiben for those who want to enjoy a full-bodied egg omelet.
Incidentally, it is made and sold by Marumasa, an ekiben shop in Obuchizawa, so this time I bought it at Kofu Station, but of course you can also buy it at Obuchizawa Station.
© Source travel watch