The Sea of Okhotsk, the Coast of the Sea of Japan and the East China Sea on the southern coast of Hokkaido to Kyushu, the Taiheiyo coast on the southern coast of Hokkaido to Kyushu, the Seto Inland Sea, and Yakushima Island.
Pacific ocean side from early summer to autumn. There is the one on the Sea of Japan side from winter to spring. In terms of quantity, there are overwhelmingly many on the Pacific ocean side, and almost everything you see in general is on the Pacific side.
Sashimi of Sanma-It lowers it to three pieces, and the abdominal bone and the blood bone are pulled out. Pull the skin and cut into sashimi. Recently, it has become a staple of sama cuisine, but it is actually a relatively new method of cooking. The good thing about samma is that it is delicious as it is, fat or not.
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