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DA
Kamaboko White Japanese Fishcake 160g Kibun
- F24023
Only Zealand & Lolland-Falster
Udvid tekst
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Leveres kun til Sjælland og Lolland
Have you ever eaten a bowl of Ramen? Then you have certainly eaten Kamaboko, which is often used as a topping. Kamaboko is a traditional Japanese fish cake with roots going back over 900 years. It has been a staple of Japanese cuisine since the Edo period and is often used in ramen, soups and bento dishes. The white variety has a mild umami flavor and a firm yet elastic texture that makes it versatile in many dishes.
It is often served sliced, making it a perfect topping for noodle soups or lightly fried as part of a snack or side dish.
🍜 Ideal for ramen and soups
🐟 Classic Japanese specialty
⏱ Ready to use – slice and serve
Storage: Frozen product
Order now and experience the authentic taste of traditional Japanese kamaboko!
Usage
Let thaw and slice.
Produktspecifikationer
Data sheet
- Country of origin
- Thailand
- Hovedlager Roholmsvej (stk)
- 18
- Nørrevoldgade butikslager (stk)
- 25
- Torvehallerne butikslager (stk)
- 0
- Godthåbsvej butikslager (stk)
- 11
- Amagerbrogade butikslager (stk)
- 0
- Brands
- Kibun
- "Kolli" — "package" (also used as "parcel", "item" or "consignment" in a shipping context)
- 50,000000
- Sweeteners
- Indeholder sødemiddel.
- Storage
- Fryser. Må ikke nedfryses igen efter optøning.
- Net unit
- g
- Width
- 50
- Height
- 30
- Length
- 170
- Box width (mm)
- 285
- Box height (mm)
- 195
- Box length (mm)
- 325
- Product labels
- Frost
Næringsindhold
- Nutritional information per g/ml
- 100
- Energy (kj-kcal)
- 410-97
Ingredienser
Ingredients: Surimi (46%) (FISH [Nemipterus spp.], sugar, emulsifier: [E450, E451], egg white powder), water, modified starch, sugar, salt, soy protein, soybean oil, flavor enhancer: E621, egg white powder, mirin seasoning (glucose syrup, water, acidity regulator: [E260, E270], yeast extract, color: E150c), flavor, flavor enhancer: E635.
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Have you ever eaten a bowl of Ramen? Then you have certainly eaten Kamaboko, which is often used as a topping. Kamaboko is a traditional Japanese fish cake with roots going back over 900 years. It has been a staple of Japanese cuisine since the Edo period and is often used in ramen, soups and bento dishes. The white variety has a mild umami flavor and a firm yet elastic texture that makes it versatile in many dishes.
It is often served sliced, making it a perfect topping for noodle soups or lightly fried as part of a snack or side dish.
🍜 Ideal for ramen and soups
🐟 Classic Japanese specialty
⏱ Ready to use – slice and serve
Storage: Frozen product
Order now and experience the authentic taste of traditional Japanese kamaboko!
Usage
Let thaw and slice.