This is the muscle parts of the fin of a flatfish. It has a crunchy texture. Though it is also served in summer, the best season to enjoy ''Engawa'' sushi is winter.
People used to ferment fish with rice for preservation before Edo style sushi appeared in 1716 to 1789.
Product
Brand KYO-TO-TO Size 2cmｘ4cm Material Embroidery thread: 100% Rayon, Glue Sheet: 100% Nylon Made in Kyoto, Japan
Attention
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.
