Semi-transparent, delicate, small fish that are served at the end of January. They get milky-white when steamed and quenched. They can be found in river mouths and other brackish waters. It has a slightly bitter taste, so it's better enjoyed by grownups.
People used to ferment fish with rice for preservation before Edo style sushi appeared around 1716.
Brand KYO-TO-TO Size 3cmｘ5cm 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.