Main raw material using wild pollock surimi from Alaska, USA. Served with fresh green shrimps, and it is made with Japanese recipes and has a golden and oily filling that will leave you with an endless aftertaste.

Also known as fried fish cake, it is made from Alaskan deep-sea pollock surimi. The deliciousness of the pollock is combined with the mellow flavor of high-quality salted egg yolk. The egg yolk is mellow and fragrant. The pollock is white and tender, with a golden appearance, and the surimi is smooth and refreshing.

The clever combination of fresh pork, fragrant chicken and refreshing vegetables makes it taste fresh and tender, fat but not greasy, healthy and delicious.

Main raw material using wild pollock surimi from Alaska, USA. Wild-caught, no pollution, very low in fat. Clever combination of pollock surimi, squid juice, spinach juice, etc. makes it fragrant and mellow, elastic and rich in nutrients.

Ingenious combination of high-quality cuttlefish and deep-sea surimi. It contains the grainy texture of deep-sea cuttlefish meat, and is delicious, chewy, and crispy.

Carefully selected deep-sea besugo surimi as the outer skin, paired with carefully prepared mapo tofu as the inner filling. It is made with the advanced stuffing machine imported from Japan. The skin is thin and full of fillings. The outer skin is tender and delicious. It is full of seafood flavor and the filling is numb, fragrant, and with strong bean flavor. Coupled with the plump chicken particles, it not only satisfies consumers' multi-level taste bud enjoyment, but also brings nutrition to a higher level.

The skin is selected from FA grade deep-sea wild pollock, which is naturally sweet and full of seafood flavor. The filling is carefully prepared from Gaoyou double yolk eggs and meat floss. The aroma of meat and egg are naturally blended, creating a dual taste, rich aroma and full aftertaste. Moreover, the taste of pollock meat is light and does not affect each other. It not only enhances the umami taste of the product, but also increases the layering of the taste of the product.

Deep-sea surimi and flying fish roe are selected as the raw materials, fried tofu is soaked in the outer shell, and the Japanese-style craftsmanship and formula produce the freshness of the fish meat and the crispy texture of the fish roe. When you take a bite, the fresh and crispy texture bursts out and reaches your taste buds.

The deep-sea surimi is selected as the main raw material and adopts Japan's advanced technology. The filling is North Sea duck egg yolk, which has a rich salty aroma and uses Hong Kong-style egg custard technology. The fish meat and egg aroma are naturally blended to create a dual taste, and are formed using advanced equipment imported from Japan. The thin skin and generous fillings highlight the value. Moreover, the taste of pollock meat is light and does not affect each other. It not only enhances the umami taste of the product, but also increases the layering of the taste of the product.

Deep-sea Alaskan pollock is pollution-free, has high nutritional value and has a long growth cycle. Refined with Japanese formula and double frying process, it has a tender taste and rich nutrition.

Deep-sea pollock and besugo surimi are the main raw materials to make the outer shell, and is filled with imported fish roes. It is made by boiling with Japanese recipes and craftsmanship. It's of fish fragrant and full of freshness.

Selected deep-sea Alaska pollock as the main raw material, wild-caught and of no pollution. The deliciousness of pollock is combined with fresh vegetables. It is refined with Japanese craftsmanship. It is delicious, tender and refreshing.