ほろろ

Sushi as a side dish for sake. It is a roll that is delicious to eat as is, without dipping in soy sauce.

If you're unsure, start with this! Once you begin eating, you'll want to order more...

Don't worry, there is also Dried Hokkai (half) for 769 yen!

For some reason, you want to eat it... Can you skillfully take it out? For you... Please also order some sake that goes well with grilled seafood! ~Professional Tips for Delicious Preparation~ 1. Place the sazae shell with the opening facing up directly on the grill and heat over medium heat. As you continue to heat it, the lid of the sazae will start to move, and bubbles will begin to emerge from the opening. This is a sign that the seawater inside the shell is starting to boil. If you continue to heat it further, a brown broth mixed with seawater and the umami of the sazae will overflow. 2. Once the broth overflows, remove the sazae from the heat and take the broth out into another container. 3. Add sake in a 1:1 ratio to the broth in the other container to adjust the saltiness, and then add soy sauce to balance the flavor. Return the adjusted broth to the sazae shell and heat again over medium heat. 4. Once the broth boils again, remove it from the heat and it's done. By adding sake, the flesh is also plump. Additionally, the broth inside the sazae shell is very salty due to the seawater. By adding sake, the saltiness is softened, and adjusting with soy sauce creates a mellow and delicious broth.