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Part A (head) must be cut equal on both sides for balance.

Cooking Instructions

  1. Cut the sausage (B) diagonally with a width of 3 mm.
    same picture by A (head), B (chest fin), C (tail fin).
  2. Cut both sides (A) diagonally from the top.
  3. Cut B (chest fin) in half and cut the bottom of C into a V → D (dorsal fin).
  4. Stick B to A for make fish fins with pasta. Then slit sausage (A) for put C and D (dorsal fin), after that add black sesame for create eyes for complete
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