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Tuna tail meat (yellowfin and bigeye) simmered in a sweet sauce made from soy sauce and sake.
Eat it hot on a bowl of rice or cold in a salad.
Additive-free smoked oysters from Miyagi Prefecture smoked at low temperature using cherry wood chips.
Enjoy as an appetizer on toast or in a pasta dish.
Canned winter mackerel, tasty for its higher fat content, marinated in yuzu juice and olive oil.
Eat it hot or cold.
Coho Salmon meat simmered in a sweet sauce made from soy sauce and cane sugar.
Eat it hot on a bowl of rice or cold in a salad.
