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COOKING SEAFOOD

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  3.  FROZEN SEAFOOD
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Unagi Kabayaki IVP 蒲き
Reitou Ago 冷
Reitou Hohoniku 冷本肉
Reitou Nama Kama 冷生カマ
FZN Kinki 冷キンキ
NODOKURO ICHIYABOUSHI ノドグロ一夜干し
Shima Hokke シマホッケ
Kinmedai Semi Dressed 金目セミドレス
Hobo Taraba ほぼたらば
Takoyaki Ball たこき丸
Kasube Ichiya かすべ一夜干
Reitou Ginpo 冷ギンポ
Neri Uni Pasteうにペスト
Aburaage Tochio 尾油げ
Shishamo シシャモ
Tamago Yaki シシャモ
Inari Ajitsume (JP）いなり味付け
Mentaiko Tube 明太子チュブ
Karashi Mentaiko 辛子明太子
Anago Ichiya 穴子の一夜干し
Cod Fish
Shiro Saba Fugu シロサバフグ
Saba Fillet Vacuum PK 冷サバフィレ
FZN Saba 400-600G 冷サバ

Unagi Eel, Scallop, Sanma, Truffle, Caviar, Cod, Fish Roe, Wasabi, Salad Dressing, Soba, Udon, Somen, Yuzu Juice, Endamame, Wakame, Kinmedai, Aburaage

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