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 — enjoy without sugar concerns, harmonising crab stick, zesty wasabi mayo and mild fried tofu
2. Inari sushi with a well-balanced harmony of mild crab stick and sharp, zesty wasabi mayo

Common Features

1. An HMR food that is easy to prepare and stores well 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 a single serving (210g) at 260–330 kcal or less
3. A product suitable for those who need to prevent post-meal blood sugar spikes (contains the functional notified ingredient: indigestible maltodextrin) or those managing their diet
4. An HMR food that allows easy preparation — ready to eat after roughly 3 minutes in the microwave
5. After moulding, ageing and cutting processes, the product is rapidly frozen at temperatures of -50°C to -64°C or below 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. Holds domestic and international food certifications including HACCP, FSSC22000 and FDA FFR

Tofu Low-Sugar Rice Manufacturing Technology: Patent Reg. 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 quantity and low sugar content make it suitable for diet management (diet management, fitness, weight loss)

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

1. The tray can be used as is for microwave cooking, with no need for a separate dish or container

• Made of PP material suitable for microwave use, allowing for easy cooking and portability

1. Designed so that the seaweed (laver) does not come into direct contact with moisture during cooking, preventing it from getting soggy

• Compensates for the bursting of the kimbap through moisture separation

1. Tray structure designed for even heating during microwave cooking

• Structural design that separates each inari sushi piece individually, allowing the entire product to be heated evenly
• Resolves the issue of only the edges of the kimbap being heated when cooked in the microwave
• Defrosting time can be shortened due to increased thermal conductivity