Smoked Salmon
very fatty tuna for sashimi
2 slices salmon in ricewine sauce
marinated mackerel for frying
Hokkai Kioke Soy Sauce Organic (210ml)
2 mackerel fillets
10 pcs breaded shrimps
16 pieces Surimi sticks
4 whole pieces of Iwashi (sardine)
2 fillets perch in ricewine sauce
2 mackerel fillets dried in sweet soy sauce
seabass for sashimi
salmon belly parts
dried capelin with roe
scallops for sashimi