|Front/right: ikura (salmon roe), middle: ebi (prawn), right: saba (mackerel). top/left:, engawa (dorsal fin muscle from the halibut), top middle: kani (crab).|
|Bottom: Another otoro sake (salmon belly), ebi , maguro (tuna), and uni (urchin)|
|Bottom left: kani, centre: salmon (yum), top: toro tuna.|
|Right: toro (underbelly) tuna, left: sake, salmon, top/middle: unagi (eel), top left: engawa and very top left: hotate (scallops).|
Though it is difficult to find really good sushi here... perhaps because it's hard to get the same range of fresh ingredients, and I think difficult to find sushi chefs with the authentic technique. I guess that's one of the reasons we always fill up before coming home. Of course, this is take away sushi ... so I suppose it's fitting as a parting gift before leaving Sapporo... If only we could pack every spare inch of our suitcases with sushi, but I suspect we might not like the welcome home when we arrived back in Adelaide.