Kamaboko is fish-paste loaf. The flesh of many different kinds of fish both white and dark can be used. A paste is made, thickened with starch, molded into pillows on a little board, and steamed.
|Dimensions||18 x 7 x 4 cm|
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It is a delicatessen sweet and sour sauce added with sliced squids, vegetables and ginger. The flavor of sesame oil and the texture of the plants became accent and finished in dish appetizing.
The combination of shiokara and wasabi was a pleasant surprise. When we initially developed it, Tako Wasabi was not the most visually attractive dish.
This octopus ball is already cooked to eat, so just warm up in microwave or deep fly it. It has more octopus than normal takoyaki.