Product



Sayori - Halfbeak

Sayori - Halfbeak Image

調理例:刺身/椀種/天ぷら/塩焼き
サイズ: 0.2LB 前後
旬の冬から春時期には旨みも脂ものってきます。小さなサイズのものはエンピツ(鉛筆)、大型のものはカンヌキ(閂)と呼ばれます。刺身にするとクセのない上品な味わいに独特の風味が感じられます。

Good for: Sashimi/Clear Soup/Tempura/Roasted with Salt
Size: around 0.2 lb
From winter to spring is the best season for this fish. During this season, the taste is best and the meat has good fat content. The small size of this fish is called “Enpitsu” (Japanese for “pencil”). Larger size is called “Kannuki” (“bar of the gate”). As sashimi, it has a unique, refined taste.

Tags:
Fall, Spring, Winter, Sushi / Sahimi

Sayori - Halfbeak

Sayori - Halfbeak Image

調理例:刺身/椀種/天ぷら/塩焼き
サイズ: 0.2LB 前後
旬の冬から春時期には旨みも脂ものってきます。小さなサイズのものはエンピツ(鉛筆)、大型のものはカンヌキ(閂)と呼ばれます。刺身にするとクセのない上品な味わいに独特の風味が感じられます。

Good for: Sashimi/Clear Soup/Tempura/Roasted with Salt
Size: around 0.2 lb
From winter to spring is the best season for this fish. During this season, the taste is best and the meat has good fat content. The small size of this fish is called “Enpitsu” (Japanese for “pencil”). Larger size is called “Kannuki” (“bar of the gate”). As sashimi, it has a unique, refined taste.