Sayori sashimi
It is an outstanding deliciousness than a representative of Hokuriku seafood!
About Sayori sashimi
Ishikawa Prefecture boasts one of the top catches of sayori in Japan. Sayori is in season from early March to late May. The body of goodbye is a white fish that is classy, beautiful and pale to be crystal clear. It is treated as a premium material for sushi and tempura, and salt-grilled and vinegar are also exquisite. There is also dried fish, which is expensive but valuable. It is a fish rich in vitamin C with low fat, high protein.
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