Often thinly-sliced and enjoyed as a succulent noodle or hot pot garnish, this kamaboko fish cake loaf has been naturally dyed, steamed and frozen to maintain its soft texture and mild fishy flavour. A decorative topping that soaks up soup flavours superbly and adds a unique texture to your Japanese cooking.

Delivered frozen. Please ensure this product is transferred to the freezer immediately.

Ingredients and Allergens:

Allergens are displayed in bold below.

Surimi(Fish(Nemipterus App.), Sugar, Emulsifiers: E450, E451 And E452, Egg White Powder), Water, Modified Starch, Sugar, Salt, Soy Protein, Soybean Oil, Flavour Enhancer: E621, Egg White Powder, Mirin Style Seasoning(Glucose Syrup, Water, Acidity Regulators: E260 And E270, Yeast Extract, Colour: E150c), Flavouring, Flavour Enhancer: E635, Colouring Mixture(Colour: E120, Colouring Preparation).