Bao, also known as steamed buns, baozi, or humbow, is basically a soft, fluffy dough that's steamed with various fillings inside.
When served open-faced it's termed as "gua boa", a lotus-leaf style bun that folds over the filling. It’s basically the Japanese pronunciation of the Chinese word - gyoza versus the Chinese “guo-téa.”
This version is a mainstay of Taiwanese and Korean street food.

The addition of yeast to bao dough gives it a more bread-like consistency than dumplings, and it tends to be slightly sweeter, larger, and holds more filling. We prefer our rounded bao bun cooked with steam rather than boiled or pan-fried, resulting in a soft, evenly cooked exterior.
A variety of sauces and condiments complement the flavours of bao buns. Classic options include hoisin sauce, soy sauce, and sweet chili sauce. Homemade variations like garlic soy dip or spicy peanut sauce add unique flavours to each bite. These sauces enhance the overall taste experience of the bao, balancing the richness of the filling and the softness of the bun. Sometimes it's spiced up with Korean gochujang (Korean red chili paste) in the spread.
You'll love them.

Sandos are classic Japanese style soft sandwiches made of fluffy milk breads (shokupans) filled with a balance of protein, beans and veggies.
The history goes back to the 1899, during the Meiji period to a tonkatsu shop in Kamakura, a geisha district, credited to the baker Tomioka Shuzo.
They form part of a unique food group known as yōshoku, or western-inspired Japanese food.
Today these geometric gems abound in every konbini (convenience store) most popularly the 'tamago' variant.

So how is our shokupan so soft, fluffy and pillowy?
We make ours with a water roux, a paste of flour cooked in water & milk which is used to improve the texture of bread, making it soft and fluffy.
The flour is cooked at 65°C in the liquid which causes its starch to gelatinize.
This mixture then holds moisture so that, when it is added to this enriched dough mix, the dough bakes with a soft, fluffy texture and the bread then keeps for longer.
You'll love them.