Product Profile / Terms and Conditions

Name of Product

JAN Code Materials

Length(cm) Width(cm) Height (cm) Inner Capacity

11.5 16.0 0.5 4 cut

Minimum Units ofDelivery Materials Volume 48.0

Length(cm) Width(cm) Height (cm) Weight kg)

29.0 36.0 34.0 8.0

Product Picture

Sep-19

Use by date

CertificationsProducts/System)

282Kcal / 100g

Softened the Sanma landed in Sanriku to a bone using asaturated steam cooker, and added natural dumplingsharvested at Kesennuma Oshima. The low temperature,long-term ripened fish sauce gives the taste its thickness andspread. Compared to similar products using retort pots, thereis no uneven heating, so you can taste the original taste of thesaury.

Size/InnerCapacity

Package360 days from production (frozen -18 ° C or less)

(Refrigerated below 10 ° C) 30 days "

FCP Format for Exhibition and Business Meeting

Pacific saury in Soy sauce with Yuzu flavor

Storage Condition

Ingredient AmountEg. X calories/100g

Lead Time

Use ScenesUsage Recipes

HACCP acquisition scheduled (December 2019)

AllergenSpecific Raw Materials

Product Characteristics

Ingredients and Additives The Place of Origin Nutritional Facts

size/Grossweight

Packing

ReferencePrice

5 cases Cardboard

Price in Japanesemarket

Prices arevalid before

5 days

Bag: PE, PA Tray: PP

200 JPY

19.6g /100g18.7g / 100g6.3g / 100g0.9g / 100g

Pacific saury Japan caloriesugar Japan Protein

Soy sauce Japan LipidReduced water candy Thailand Carbohydrate

Fermented seasoning liquid Japan Salt equivalentYuzu fruit juice Japan

Fish sauce / seasoning (amino acid) JapanpH adjuster Japan

It is good as it is, but you can open it and transfer it to a plate,etc., wrap it over it and heat it with a microwave, or it will bedelicious if you can infuse it with water. We have alsoprepared a standard for business use (12 days off) for nursinghomes and various meals. Served for 30 days below 10 ° C.

Numbers of Employees

Company`sAddress .. ))

Factory`sAddress .. ))

E-mail Address

Fax Number

Selling Points of the production process

Prodction Process

Employees

Facilities andEquipments

The Contact Points The person in charge Kyoko Kikuchi Phone number

Documentation

Information of Quality Assurance

Pictures

Company`s profile

Company`s Name

Annual Sales

Name of Representative

Phone Number

Messages to Purchasers

Website Address

80 4306 2 9 3

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Control based on the determined manufacturing process.

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Name of the Person inCharge

Hygine Management

Inspection of Products(If yes, please provide additional information about inspection)

Foreign metal inspection (metal detector), bacteria inspection, sensory inspection, visual confirmation

Emergency Response

Sanitation education is conducted continuously at the time of joining the company, and strives to acquire knowledge on health and safety.

The plant's facilities are inspected regularly and frequent maintenance is also performed.

We cope by emergency procedure manual in the car. Acceptance, bacteria test record etc. PL insurance has been enrolled.