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Tokyo-Style Sushi
Book Information
Sushi: Taste and Technique
Page: 134
Ingredients
Baby Cucumber
Daikon Radish or Cucumber
Marinating Mackerel (page 92)
Perilla Leaves or Sprouts
Salmon Fillet
Salmon Roe
Scallop
Squid
Sushi Rice (page 36)
Thick Japanese Omelette (page 40)
Tiger Shrimp
Tuna Fillet
Wasabi Paste
White Fish
Tags
Scattered Sushi