Soda Nodes thinning

Soda -bushi, a professional purveyor that is indispensable for udon and soba ■ Soda Soda is one of the types of bonito produced by Soda bonito (Soda Gatsuo). Although it is a name that is not very familiar, it is almost always used for udon and soba soup because it is thicker and stronger than bonito. It is also attractive that the nutritious value such as taurine is higher than that of bonito. ■ It is rich and strong that is as good as bonito. ■ In the first place, Munoda bonito is a mixture of Hirasoda and Marsoda, and is the genus of Suzuki, mackerel, and soda gatsuro. In the local area, the distance between the eyes and the mouth is short, so it is popular as "Mejikamejika". The freshness is so easy to eat on the day you catch it, but it is not suitable for raw food, but there are many bloody systems, creating a powerful unique taste. It is such a damaged fish, but you can taste the young Mejika within one year of birth as "Shinko Mejika" and taste it with sashimi for about a month from August to September. The one that was caught in the cold season of January to February, which has little fat, is suitable for making Soda -bushi, and is mostly useful in the market.