They are called in many names like "Inada", "Hamachi" and "Tsubasu". The name changes as the fish ages. Sometimes it is also called ''Winter Buri''. Best when enjoyed in December!
People used to ferment fish with rice for preservation before Edo style sushi appeared around 1716.
Product
Brand KYO-TO-TO Size 2cmｘ4.5cm 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.
