A shiny and fatty fish that used to be vinegared with skin, but nowadays it is often skinned and eaten raw. It has a pleasant, savoury taste and is commonly served with ginger and spring onions.
People used to ferment fish with rice for preservation before Edo style sushi appeared around 1716.
BrandKYO-TO-TO Size 2cmｘ5.5cm Material Embroidery thread: 100% Rayon, Glue Sheet: 100% Nylon Made inKyoto, 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.