Sendai Sasa Kamaboko traditional, fresh, and authentic - Sell

Sendai Sasa Kamaboko traditional, fresh, and authentic

2016-12-15 11:20 Views:227

Price:Negotiable

Description:

1.We are a veteran producer of Sasa-kamaboko, a local specialty ofSendai City, Miyagi. 2.Food safety is our priority.

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SendaiSasa Kamaboko traditional, fresh, and authentic

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1. We are a veteran producer of Sasa-kamaboko, a local specialty ofSendai, Miyagi.

We use cod, golden threadfin bream, and broadfinthornyhead,

some of the finest fish in Japan.

2. Our smoked sasa-kamaboko with salami strikes the perfectbalance

between the flavors of sasa-kamaboko andsalami.

3. Food safety is our priority.

Our products were awarded the grand prize at the 64th NationalKamaboko Championships.

Sasa-kamaboko(vacuum packed)

1.We are a veteran producerof Sasa-kamaboko, a local specialty of

Sendai City, Miyagi.
2.Food safety is our priority.

Productname	Sasa-kamaboko(vacuum packed)
Ingredients	Fish meat (cod,golden threadfin bream, broadfin thornyhead, etc.), egg white,starch, refined sake, salt, sugar, starch syrup, mirin, trehalose,seasonings (amino acids, etc.) Some ingredients contain wheat or soybeans.
Contents	40g
Shelflife	90 days inrefrigerator (max. 10°C)
Producedat	Abe Kamaboko-ten,Inc., Izumi Plant (4-10 Akedori, Izui-ku, Sendai-shi)

* Store between 0°C and 10°C.
* Produced in a facility which also processes shrimp and crabproducts.
* Starch content: less than 2%

HACCP certification We are certified by the Ministry of Health, Labour, andWelfare.	Sendai HACCPcertification (We received an 8 out of 8, the highest possible score.) *The Sendai HACCP is the City of Sendai’s healthcertification.

Radiation safety We test all of our ingredients, the water we use, and our finalproducts for radiation to ensure that everything is safe.

Low in fat and high in protein, kamaboko is loved by young and oldalike.
Sendai Sasa-kamaboko nutrition facts

Comparison of 100 g samples

Step 1) Cleaning and preparing thefish Our expert workers efficiently prepare the fish meat	Step 2)Kneading The salt and spices are added, and the fish is kneaded into asticky, savory mixture.

Step 3) Shaping The fish mixture is shaped nto a bamboo (sasa) leaf.	Step 4) Cooking The “leaves” are cooked to a delicious golden brown.

Step 5) Packaging Each slice is packaged in a sterile room.	Step 6) Boxing

Step 7) Shipment

Abe Kamaboko’s headquarters in Aoba-ku, Sendai.

We are a veteran producer of Sasa-kamaboko, a local specialtyof Sendai City, Miyagi.

Contact Infomation

Send Inquiry

Company name:ABE KAMABOKOTEN CO., LTD.
Status:[Offline] [Send message] [Chat]
Business contact:Keiichiro Abe(Mr.)
Telphone:

Area: Caribbean Region-Bermuda