Common fish used to make sushi and sashimi: tuna (maguro), toro (fatty tuna), salmon (sake), Crab (kani /Kanikama), yellowtail (hamachi), shrimp (ebi), fish roe (masago and tobiko), eel (unagi), squid (ika), and octopus (tako). Preparation and Serving In addition to the different...
Besides the long rectangular and red-sided shape, you may also get Kanikama in shredded, flaked, and cubed forms. It is a cost-effective crab substitute that upscale restaurants use in their sushi rolls and nigiri sushi. Similar to Kanimaka, Kamaboko is also a popular item prepared from Sur...
Product Name: Roasted Seaweed; Sushi Nori Ingredient: 100% dried seaweed Application: HoReCa For making sushi roll;Home made sushi DIY; Taste: Flexible,Crispy,No green Algae,No bitter taste Seaweed Size: 19*21cm/sheet Net weight: 2.8 g/sheet(280 g/100sheets) Certificates: FDA, ... Learn...