Kasube Ichiya is Stingray Dried Overnight.
A addictive taste! Because it is dried raw, it is super thick and moist!
In Hokkaido, rays called Kasube have been eaten very deliciously for a long time. The fins of the crust were seasoned to make it easier to eat and dried overnight.
When lightly roasted, the harmony of thick meat and crunchy cartilage texture spreads in your mouth. This is a phantom delicacy of Hokkaido that goes well with sake because of its addictive taste.
Ingredient name: Kasube (from Hokkaido), salt, sugar, sorbitol, seasonings (amino acids, etc.)
Malaysia
