Delicious eel sushi is simple to make at home.

Japanese eels are classified into freshwater (Unagi) and seawater (Anago). Since they grow in different environments, the textures and flavors vary. The sea eel meat is lighter in color and less oily, but the texture is softer. We select Japanese sea eel species to season and boil until the texture is soft and supple with a mellow flavor, then slice into bite-sized pieces weighing about 6 grams each piece. Suitable for use as a sushi topping.

The recommended storage temperature for frozen items is below -18 ° C.

Product Specifications

• Food allergen information: Contain eel and soy product.

• Net weight: 120 g (20 pcs.)

Product EXP. 23/03/2025

More information is available at Line: @‌honmononippon or by clicking here
for businesses, restaurants, and cafés interested in purchasing items at wholesale prices.

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