I finally opened the bottle I found in my freezer which I bought before the pandemic

It is super delicious! Big uni already with a little soy sauce and a little sake and ingredient says a little sugar. ‘Goes well with my sushi rice which I first added Kombu to for 30 minutes after washing. I leave it in to cook my sushi rice for umami taste. Remove the Kombu and season the rice while I fanned it. I got the idea on making umami tasting sushi rice from the Japanese Chef on NHK TV.