Thermobag ‘ Blanco’ 45 x45 cm
flatfish for sashimi
3 types x 2 pieces fried fishcake
aosa (monostroma) from Japan
2 fillets cod in sweet miso sauce
Boiled octopus tentacles
8 shrimps (300g)
vinegared mackerel
Seaweed mekabu
Horsemackerel + soya sauce
4 whole pieces of Iwashi (sardine)
very fatty tuna for sashimi
2 slices salmon in ricewine sauce
5 pieces fish cake
2 fillets perch in ricewine sauce