Eel sushi is a popular type of sushi. Sushi is the representative food of Japan, people who have a little contact with Japanese culture know it. When it comes to sushi, we naturally think of its appearance, its unique texture and taste. Sushi is a dish made of vinegar rice and fish
Look from the large categories, divided into vinegar rice and raw fish bei sushi, Japanese called ”「早鮨」”, rice and fish ingredients by lactic acid
Bacteria fermentation and cooked sushi, Japanese called "「熟れ鮨」".
Subdivided, in addition to Japan's regional specialty types, common types there are more than 10. The most famous of these, and most representative of Japanese sushi, is the pinch grip sushi, which is called "「握りずし」" in Japanese
Pinch grip sushi is not only a representative of sushi, but also a synonym for edomasushi, the same in Japanese. In most countries, the Japanese language remains The Roman sound of “Sushi “
The most important thing to do sushi is rice, so what are the requirements for rice to make sushi?
There are requirements and there are standards. We do sushi must not use cold rice can not use overnight rice to do, must choose to use hot rice. So how can you make sushi rice thicker?
At this time we have to pay attention to the proportion, as: sugar and water ratio is 1:4; The ratio of vinegar to water is 1:3;
After the proportion is done, slowly add vinegar and water to the rice while it is hot, and slowly stir the rice.
Sushi with a variety of uncountable ingredients, here to list some more representative ingredients: mainly eel, sea urchin yellow, abalone, peony shrimp, scallop, salmon seed, salmon, tuna, cod and so on
Frozen roasted eel sushi topping(slice)
Anguilla japonica, Anguilla Rostrata
Freshwater eel, soy sauce
80-120 degree for 27minutes
with special unagi sauce
Ready to eat after defrosting
with sweet unagi sauce, smell and taste delicious( the meat is firm and the skin is chewable)
Vacuum packed, 20pcs/tray
It could be packed according to your request
Place of Origin:
By sea(-18℃ cold refrigerator)