Rice (bottom right), Shijimi miso soup (top middle), Hikiwari Natto (on rice) Meat potato (on top of Hikiwari Natto), Tuna sashimi (on meat potato), Wasabi soy sauce (on top of sashimi), mozuku (left of wasabi soy sauce)Kimchi, (upper left) Salad (under kimchi), Goma tofu (under miso soup), Norwegian grilled shishamo (upper yellow plate), Hokkaido grilled shishamo (lower yellow plate)
It seems that the shishamo from Hokkaido is a real shishamo, and the foreign shishamo that you often buy at supermarkets is capelin (karafuto shishamo). The former is thick and chewy.The former is thick and has a firm texture. The latter has more eggs than the body, is light and has a taste close to mezashi. Both are delicious. It is also good to enjoy the difference in taste between domestic and foreign products.