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Kibun Fried Edamame Fish Ball 日本紀文枝豆黄金鱼蛋

Kibun Fried Edamame Fish Ball 日本紀文枝豆黄金鱼蛋

READY-TO-EAT | FROZEN

Kibun Fried Edamame Fish Ball is a Japanese-style fried fish cake that combines high-quality surimi made from white fish such as Threadfin Bream with tofu and whole edamame beans. Lightly fried until golden, it offers a soft, airy texture with a subtle crunch from the edamame, which adds a naturally sweet and nutty contrast.

Edamame, or young green soybeans, are widely appreciated in Japanese cuisine for their clean flavour, vibrant colour, and nutritional value. Their inclusion in this fish ball introduces a fresh vegetal note, enhancing both taste and texture while providing additional plant-based protein and fibre.

  • 140g
  • High Fish Content: Contains 42% fish meat, primarily from Threadfin Bream, prized for its mild flavour, delicate texture, and low oil content.
  • Ready-to-Eat: Deep-fried during production; can be enjoyed cold or heated.
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About Kibun Fried Edamame Fish Ball 日本紀文枝豆黄金鱼蛋

Why Edamame?

Edamame (young soybeans) is a staple in Japanese cuisine, valued not just for its appealing green hue but also for its nutritional profile: rich in plant-based protein, dietary fibre, and essential micronutrients like folate and vitamin K. When combined with fish paste and tofu, edamame adds a wholesome, clean-tasting contrast that elevates the overall flavour of the fish ball.

This product contains a carefully balanced mix of tofu and fish paste, offering a softer bite with subtle layers of taste. The fish component is made from Nemipterus species, a white-fleshed fish known for its clean flavour and fine texture, combined with soy protein and egg white for structure and richness.

In Japan, fried fish balls like age-dama or age-bōru are common in oden, a slow-simmered winter stew that features daikon, konnyaku, boiled eggs, and various fish cakes. These fish balls are often simmered gently for extended periods, allowing the broth’s umami—usually from kombu, soy sauce, and dashi—to fully permeate.

In Korea, similar fish balls appear in eomuk-tang, a street food soup served on skewers in hot broth. Meanwhile, in China, fried fish balls may be added to hot pot (火锅), especially Cantonese or Teochew-style, where their absorbent texture enhances rich soup bases like satay or tomato broth.

Kibun Fried Age Balls are remarkably versatile and easy to prepare. For a comforting and flavourful dish, gently simmer them in hot pot broths—these tofu-blended fish balls readily absorb the soup’s umami essence. They also work beautifully sliced into oden or miso soup, adding a soft texture and protein boost. For a quick snack, try pan-frying them with a light soy glaze to create an izakaya-style small plate. Alternatively, pair them with dipping sauces or pack them into bento lunch boxes for a satisfying, ready-to-eat side.

Meat Cut / Seafood Type: Other

Food Product From: Frozen

Weight: 120 g ± 10%

Allergen Information: Soybeans, Eggs, and Fish For allergens, see ingredients in bold.

Ingredients: Soybean curd(Tofu), Edamame Beans, Surimi(FISH(Nemipterus app.), Sugar, Emulsifiers, EGG white powder, Water, Modified starch, Sugar, Soy protein, Salt, Flavour enhancer, Glucose, EGG white powder, Pepper.

Product Storage Guidelines: Frozen Procuts: Keep frozen at -18°C or lower. Suitable for home freezing. Once defrosted, please store the product at the bottom of the refrigerator and consume within 48 hours. Keep the product covered and do not exceed the 'Use By' date indicated on the packaging. Do not refreeze.

Product Origin: Thailand

Cooking Method: Steaming and Sashimi Raw

Cusine: Japanese, Chinese, and Korean