The fruit sandwiches commonly seen in Japan at local bakeries and cafes are, in fact, a Japanese creation. We asked Koji for some tips on making sandwiches in the Takano tradition. The cross section of each slice is stunning, with cuts of fruit glowing from every face. There are three main points to keep in mind. First off, line up the fruit pieces to achieve a balanced mix and presentation. Secondly, apply whipped cream generously to the middle of the top piece of bread. When the two halves are pressed, the cream will work its way between the fruit and hold it all together. Finally, make sure your knife is sharp to start and wipe the blade clean between cuts. The beauty of the slice depends on patient labour. Take care to remove all of the crust so that the sandwich has a uniform texture. Once the cut is just right, enjoy each juicy bite of sour and sweet fruity goodness.

1. Whip a modestly sweetened cream until thick. Remove butter from fridge to make it easier to spread.
2. Cut the stems from the strawberries and peel the kiwi, mango, and banana, slicing everything into similarly sized pieces, about half the size of a strawberry. Cut banana last, since it will readily discolour.
3. Spread butter and whipped cream on the bottom slice and arrange the fruit. Be sure to maintain even spacing.
4. Spread butter on the top slice of bread. Add the whipped cream so that it’s thicker toward the middle, place atop 3, and gently press.
5. Make a second sandwich the same way, stack them up, and slice the crust off all four sides.
6. Cut through the centre of 5. Next, cut one half into three equal parts, then take the other half and cut a slanted line across the middle. Serve on a plate.