Delicious recipe collection


  • Hamachi (for sashimi) 1 fence (5mm width)
  • Kelp Tsukudani Appropriate amount
  • Pickled Appropriate amount
  • Macrophyll 10
  • Extra virgin olive oil 1 1/2 tbsp


  1. Cut the hamachi into 5mm widths, and put the kelp tsukudani, shibazuke, and shredded large leaves on the hamachi.

  2. Completed with extra virgin olive oil.

Twitter Facebook LINE PLURK WeChat