OSUSHIYA EGG PRESSED HERRING

(KANZUNOKO NISHIN OSUSHIYA)

INTRODUCTION TO EGG PRESSED HERRING

Pressed Herring in Japanese is called KAZUNOKO NISHIN, a sashimi dish that is a combination of herring fillet and flying fish roe (tobiko) pressed together.

With the traditional Japanese concept, when eating this dish, luck and happiness will come in life, so the dish is always popular with many diners.

The dish is popular because of its delicious taste. The herring meat is soaked in vinegar so it has a particularly fragrant and fatty taste along with the crispy flying fish roe, creating a strange feeling when eaten.

USES OF HERRING WITH PRESSED EGGS

Not only is it delicious, herring with pressed eggs has extremely great health benefits. Suitable for all ages, especially middle-aged and elderly groups.

• Japanese egg-pressed herring contains abundant DHA content and very high amounts of fish oil. Good for the development of the nervous system and brain of the fetus, very suitable for pregnant women.

• Contains very high levels of omega 3. This type of fatty acid is beneficial for health, especially for people with liver disease, limiting the agents that cause liver disease.

• The fish oil content in herring is good for the heart and blood pressure, contributing to diluting blood cholesterol and lowering blood sugar, thereby contributing to reducing the risk of diabetes.

Herring has many different flavors such as:

• Yellow egg-pressed herring - natural flavor

• Red egg-pressed herring - pink ginger flavor

• Green egg-pressed herring - mustard flavor

Depending on their taste, diners can choose the flavor of herring that they like. Guaranteed to make you feel hungry and want to eat more the first time you enjoy it.

Note: Egg-pressed herring has been prepared for raw consumption, so egg-pressed herring is not suitable for dishes cooked over fire, served with rice balls, red snail meat, and salmon fillets. The mustard dip is delicious.

Recommendation: The product should not be used by people who are allergic or sensitive to the ingredients of the product.

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