Carefully selected fish meat is seasoned with bonito flakes and kelp stock, then fried in first-pressed rapeseed oil to achieve a clean and fragrant finish. This traditional satsuma-style fried fish cake highlights the natural umami of the ingredients, with sweetness kept deliberately mild to allow the savoury depth to stand out. Pieces of burdock root are incorporated into the mixture, adding an earthy aroma and a pleasant texture contrast.
It can be enjoyed as it is. For enhanced flavour, heat the unopened pouch in hot water for about 5 minutes, or remove from the package and lightly grill to bring out additional aroma. Serving with wasabi soy sauce or ginger soy sauce offers a refreshing variation in taste.
Keep refrigerated
*Photo for reference only.
