Fish flakes or soboro is often included in maki-sushi and chirashi-sushi, which are traditionally eaten on celebratory occasions. Normally white fish meat is utilized, but other fish and shrimp can also be used. Less fatty fish is selected, cut into small blocks and simmered in water until it breaks apart easily. The meat is then wrapped in a cloth, kneaded and wrung out under running water until the remaining liquid is clear. Taste and color are adjusted according to its intended use before drying.