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Its texture is slightly crisp and firm
"Ik heb altijd gedacht dat ik jarenlang bij een sushi-chef in training moest om thuis
and a flourishing family
While cooking
Buri Sashimi Snack Its texture is slightly crispThe belly cut of a fish is generally the part that the Japanese use for sashimi. This belly piece is separated from the fillets, which you can also buy from us (called no kirimi), and those are better suited for grilling or pan frying. Buri sashimi is divine silky, rich, and fatty. A true delicacy.
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