Shirakiku Oden Frozen Assorted Fish Cake Set (409G)

Surimi paste (cutlassfish, sugar, walleye pollock), Water, Modified cassava starch, Soy oil, Sugars (sugar, glucose), Cabbage, Fried bean curd (soy, soy oil, magnesium chloride), Rice cake (glutinous rice, modified cassava starch, water), Salt, Soy protein (defatted soy), Burdock, Soy, Carrot, Sorbitol, Soy sauce (salt, defatted soy, wheat, water), Common octopus, Monosodium glutamate, Liquid egg-white, Seasoned vinegar powder (seasoned vinegar, water), Dried gourd strips, Shiitake mushrooms (shiitake mushrooms, salt, water), Soy milk powder (defatted soy, dextrin), Rice oil, Fermented seasoning (glucose syrup, ethanol, sake lees extract, salt, fermented rice seasoning), Seafood seasoning (seafood seasoning [white croaker, yellowfin tuna, tuna, albacore, skipjack tuna, clam], hydrolyzed corn protein, sugar, salt, yeast extract, water), Sodium acetate, Seafood seasoning (seafood seasoning [white croaker, cutlassfish, golden threadfin bream], dextrin, fish sauce (sardine, salt, cooking sake, salt, yeast extract, vegetables extract), Dried bullet tuna, Fish sauce (fish sauce [anchovy, salt], salt), Kelp extract, Disodium inosinate, Disodium guanylate, Sesame, Dextrin, Corn oil, Pepper, Cochineal, Chili pepper.

Contains: Egg, Cutlassfish, White croaker, Yellowfin tuna, tuna, Albacore, Skipjack tuna, Clam, Anchovy, Walleye pollock, Golden threadfin bream, Sardine, Common octopus, Bullet tuna, Wheat, Soy, Sesame.

Per Serving (100g):
Calories: 170kcal
Fat: 6.0g
Saturated Fat: 1.5g
Trans Fat: 0.1g
Carbohydrates: 18.0g
Dietary Fiber: 1.0g
Sugar: 6.0g
Protein: 9.0g
Cholesterol: 15.0mg
Sodium: 1000.0mg
Potassium: 50.0mg
Calcium: 40.0mg
Iron: 0.75mg

Japan

Cooking Direction:
1) To make the broth, boil 600mm of water and 1 bag of soup base in a pot.
2) Recommend that you blanch fish cake in boiling water first
3) Heat the broth in low heat and when it is boiling, cook the fish cake in the soup.
(Fish cake will expand if cooked for long time.