Raw Shishamo/Shishamo smelt

Season: Autumn

The Pacific coast of Hokkaido.

Ushishamo SashimiI think the high price in the market is because sashimi is good. It lowers it to three pieces, and the abdominal bone and the small bone are pulled out. The small bones are very soft. Pull the skin and cut appropriately. It has a unique aroma and rich umami, and is very good.

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