which is used in most Japanese dishes

HØJFRUKTOSE-MAJSSIRUP

which is a very aromatic Japanese citrus fruit

and for that reason it's best suited to be enjoyed on its own

They are thick and juicy

Kibun Kanikamaboko - 500 gr vin which is used in most*Frozen item* see our Trade terms for information regarding shipping contact us in case of further questions. Kanikama is also known in Denmark as surimi. It's imitated crab meat made of fish flour and aromas, and it's a super tasty ingredient for temaki, maki, rice dishes, or shredded with a fork to mix with lettuce and Japanese mayonnaise, which is extremely delicous. Country of origin: Thailand