Japanese halfbeak (Sayori) has been long loved by the Japanese as an ingredient in Edo style sushi, and its appearance ushers in the start of spring. Beautiful flesh with light flavor and distinctive aftertaste. Used to be served after vinegared and salted in order to get rid of the fishy smell but nowadays it is served raw. Sweet sushi oboro flakes are put in between shari and fish.
Mie Hyougo Kanagawa Miyagi