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Appears in
The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

  • About
This greyish coloured fish ball is made from red meat fish such as sardines and mackerel and, though firm, has a soft texture. It is a flat disc with a “crater” in the centre so that it heats quickly and evenly. It is used in soup, oden and hotpot dishes and is available frozen.

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