Crab Stick Wasabi Mayo Low-Sugar Inari Sushi

Crab Stick Wasabi Mayo Low-Sugar Inari Sushi

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

Common Features

1. An HMR product that is easy to cook and convenient for long-term storage (12 months frozen), perfect as a meal substitute
2. A low-sugar product manufactured with our "Tofu Low-Sugar Rice" patented technology, with a serving (210g) providing 260–330 kcal or less
3. A product suitable for those who need to prevent post-meal blood sugar spikes (contains a notified functional ingredient: indigestible maltodextrin) or who are following a controlled diet
4. An easy-to-cook HMR product that can be eaten after around 3 minutes in the microwave
5. After the forming, ageing and cutting processes, the product is rapidly frozen at -50°C to -64°C or below using a spiral freezer to maintain freshness
6. CCP process control for managing biological/physical hazards: CCP-B (rice cooking, heating process) / CCP-P (metal detection process)
7. Holds domestic and international food certifications including HACCP, FSSC22000 and FDA FFR

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

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

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

Microwave packaging container (tray): Registered Design No. 30-1255142

1. Can be used straight from the tray for microwave cooking, with no need for a separate bowl or container

• Made of PP material suitable for microwave use, offering convenient 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 the gimbap from splitting

1. Tray structure that allows even heating during microwave cooking

• Structural design that separates each piece of inari sushi, allowing the entire product to be heated evenly
• Resolves the issue of only the edges of the gimbap being heated during microwave cooking
• Defrosting time can be shortened owing to enhanced thermal conductivity