Kizushi

The tuna comes from ports such as Yamada port in Iwate prefecture and Iwasaki fishing port in Aomori prefecture. After settling on one of these famed locales, another round of careful selection takes place before deciding on the fish to get.

A mildly sweet oboro paste is added between the shrimp and rice in accordance with Edo-style tradition. A supple texture and a pleasant taste testify to the ingredient's freshness.

Mako turbot from Awaji Island is the best white-fleshed fish in the early summer. Between June and August when the flesh has a pleasant fragrance, it is served raw on vinegared rice without being marinated in kelp.