Their names change as they grow, the youngest is called ''Shinko'', then comes ''Kohada'' (Gizzard Shad), and finally, at their biggest, they are called ''Konoshiro''. Champion of the Edo style sushi ingredients. 4 or 2 shiny and vinegared are used per sushi. They are best from spring to fall.
People used to ferment fish with rice for preservation before Edo style sushi appeared around 1716.
Brand KYO-TO-TO Size 2cmｘ4.5cm Material Embroidery thread: 100% Rayon, Glue Sheet: 100% Nylon Made in Kyoto, Japan
The patches can be ironed on cotton and polyester materials. Use a damp cloth under the iron when ironing, and be extra careful if you are ironing on heat-sensitive materials. Machine-stitching is recommended to enhance strength.
Commercial use of this product is strictly prohibited.