The best season to enjoy bonito is in the spring. They are seared to serve with ginger and chives. They travel to Japanese waters by surfing the Kuroshio ocean current. Their red flesh has a strong smell.
People used to ferment fish with rice for preservation before Edo style sushi appeared around 1716.
Brand KYO-TO-TO Size 2cmｘ4cm 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.