It's also common to eat a bowl of Udon noodles with tempura on top

which is used in most Japanese dishes

Recommended for sushi or steamed as an accompaniment to Japanese dishes

INGREDIENSER: VAND MED KULSYRE

Kibun Kanikamaboko - 500 gr vin It's also common to eat*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