Sayori sashimi

Sayori sashimi introduction

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.

サヨリ刺身のさばき方と切り方

Other information

• NameSayori sashimi
• Area Ishikawa
• Kind of food Seafood

Ishikawa Other recommended dishes

Seafoodrelated dishes