Crab Stick & Wasabi Mayo Low-Sugar Inari Sushi

Low-Sugar Crab Stick Wasabi Mayo Inari Sushi

1. Low-Sugar Crab Stick Wasabi Mayo Inari Sushi, combining crab stick, zesty wasabi mayo and mild fried tofu, enjoyed without sugar concerns
2. Inari sushi with a well-balanced harmony of mild crab stick and zesty wasabi mayo throughout

Common Features

1. An HMR food that is easy to prepare and store long-term (12 months frozen), perfect as a meal replacement
2. A low-sugar product made with our patented "Tofu Low-Sugar Rice" technology, with one serving (210g) providing 260-330 kcal or less
3. A product suitable for those who need to prevent post-meal blood sugar spikes (contains the certified functional ingredient indigestible maltodextrin) or those who require dietary management
4. An HMR food that is easy to prepare, ready to eat in about 3 minutes in the microwave
5. After moulding, ageing and cutting processes, products are quick-frozen at temperatures below -50°C to -64°C using a spiral freezer to maintain freshness
6. CCP process control for biological/physical hazard management: CCP-B (rice cooking, heating process) / CCP-P (metal detection process)
7. HACCP, FSSC22000, FDA FFR and other domestic and international food certifications acquired

Tofu Low-Sugar Rice Manufacturing Technology: Patent Registration No. 10-2655807

1. Inari sushi made with our company's patented "Tofu Low-Sugar Rice Manufacturing Technology (Patent No. 10-2655807)" using tofu, indigestible maltodextrin and tea leaves

• Low rice portion and low sugar content, making it ideal for diet management (diet control, fitness, weight loss)

Microwave Packaging Container (Tray): Registered Design No. 30-1255142

1. The tray can be used as is for microwave cooking without the need for a separate dish or container

• Made of PP material suitable for microwave use, making it convenient for cooking and portability

1. Designed so that the seaweed of the Kimbap does not come into direct contact with moisture during cooking, preventing it from becoming soggy

• Moisture separation prevents gimbap from bursting

1. Tray structure designed for even heating during microwave cooking

• Structural design with individually separated inari sushi pieces allowing even heating throughout the product
• Solves the problem of only the edges of the gimbap being heated when microwaved
• Increased thermal conductivity allows for shorter defrosting time