Smoked Salmon
Thermobag ‘ Blanco’ 45 x45 cm
seared skipjack
4 salted and dried sardines
5 pieces fish cake
fatty tuna for sashimi
aosa (monostroma) from Japan
2 slices salted salmon
seaweed salad
Seaweed mekabu
horse mackerel for sashimi
Hokkai Kioke miso
2 fillets of salted mackerel
2 slices salmon in ricewine sauce
yellowtail for sashimi