Thermobag ‘ Blanco’ 45 x45 cm
horse mackerel for sashimi
grilled Japonica eel w/ sauce
2 fillets salmon in sweet miso sauce
4x110g tempura (2 shrimp+2 squid)
2 fillets black cod fillet
4 whole pieces of Iwashi (sardine)
seabass for sashimi
110g salted pollack roe
marinated mackerel for frying
2 fillets perch in ricewine sauce
Boiled octopus tentacles
2 fillets slices salmon in teriyaki sauce
2 slices salted salmon
13 squid balls