First, thaw the frozen fish cake naturally at room temperature or use cold water for quick thawing. Once thawed, slice it into 5mm thick pieces for easy eating. You can add the slices directly to hot ramen or udon, or boil them in hot water for 3 minutes before serving.

This versatile fish cake works perfectly as a ramen topping, in traditional oden soup, stir-fry dishes, or as a bento side dish. Many customers at Asian supermarket Europe use it to create authentic Japanese-style ramen bowls. You can also add it to hot pot dishes or enjoy it in clear broths.

This item pairs excellently with ramen noodles, udon, and soba. It complements green onions, soft-boiled eggs, and seaweed in soup dishes. The mild fish flavor also works well with miso-based broths and clear dashi soups, making it popular at Korean grocery Europe stores.

Keep this product frozen at -18°C or below until ready to use. The 450g package provides multiple servings - typically 3-4 slices per bowl of ramen is sufficient. Once thawed, use within 2-3 days and store any unused portions in the refrigerator.