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How To Prepare Kobashira For Sushi/Sashimi

Kobashira is trough shell scallops. Generally, they are already removed from the shell, and only the adbuctor mucle is eaten.


Kobashira is trough shell scallops. Generally, they are already removed from the shell, and only the adbuctor mucle is eaten.

For nigiri sushi, wrap a large strip of nori that covers the sides of the rice ball and protrudes around the top to form a cup (the nori should be 1 by 7 inches). Fill the formed cup with a spoonful of kobashira, careful not to let it spill over. Serve immediately as the nori will wilt and turn soggy.