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ACAMASEATS & GTK💮: Only enough to make fourteen nigiri per 2-kg Hirame. It's at the root of the fin & moves a lot, hence the muscle is quite developed, with a Resilient, Chewy Texture. 🤤
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There's a distinctive texture that's reminiscent of Pig's Ears. It's "コリコリした食感" means it has a Crisp Texture. Here at Ryo, it's served Aburi style. Give Engawa a try if you have the chance. Gosh, I truly miss this exceptional nigiri. 🔖
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