Cheese in KAMABOKO (Black Pepper)

Product Size : W115 x D20 x H200 mm

Net Weight : 2 pcs.

INGREDIENTS

Fish meat, processed cheese, black pepper, starch, salt, glucose, trehalose, seasoning (amino acid), (including wheat flour, egg, milk)

Preparation Method

Refrigerate (10 degrees or less)

Expiry

Frozen at -25 degrees for 6 months

Refrigerated at less than 10 degrees for 30 days after thawing

High quality white fish is the main ingredient. Combine cheese and black pepper in a tubular shaped Surimi, steamed it with its our own recipe, and finished it into a KAMABOKO with good Umami and texture.

This product can be eaten as its own, or with salad, put into a lunch box, with beer.