Carefully selected fish meat is seasoned with bonito flakes and kelp stock, then fried in first-pressed rapeseed oil to achieve a clean and fragrant finish. This traditional satsuma-style fried fish cake highlights the natural umami of the ingredients. Shaped in a classic oval form reminiscent of a traditional koban coin, it offers a balanced thickness and satisfying bite.

It can be enjoyed as it is. For enhanced flavour, heat the unopened pouch in hot water for about 5 minutes, or remove from the package and lightly grill to deepen its aroma. Serving with wasabi soy sauce or ginger soy sauce provides an alternative and refreshing flavour profile.