We’ve listened to your valuable feedback and made a small change to Asian Fusion by removing carrageenan! By simply removing carrageenan, it results in a texture change, making the food more gravy-like, though we have not added any water. Here’s how it works – carrageenan is a common food ingredient that helps thicken and stabilize foods for people and pets, and it helped to make the "aspic" texture in our previous recipes (aspic is the gel-like substance that binds the food and protects it, much like fruit in a Jello mold). The ingredients in aspic were carrageenan and vegetable gums, which start off as a powder, but when mixed with water and cooked take on a gel-like texture like Jello. With carrageenan removed and water content unchanged in our new recipes, the gel no longer forms, and the result is instead a gravy. As cooked fish is a bit delicate and flaky, you may find the pieces in gravy flake a bit before they get to you. A terrific Pacific treat made with red meat tuna and shirasu. Shirasu are baby anchovies. Translated as "white child" or "white small" perhaps the smallest fish available on the market, shirasu have become a traditional part of the Japanese diet. Like many people throughout the world eat cheese with their wine, many Japanese consume shirasu with their sake.
Tuna Red Meat, Water Sufficient For Processing, Shirasu, Sunflower Seed Oil, Calcium Lactate, Locust Bean Gum, Guar Gum, Tricalcium Phosphate, Potassium Chloride, Choline Chloride, Taurine, Zinc Sulfate, Vitamin E Supplement, Nicotinic Acid, Thiamine Mononitrate (Vitamin B1), Calcium Pantothenate, Vitamin A Supplement, Manganese Sulfate, Ferrous Sulfate, Copper Sulfate, Riboflavin Supplement (Vitamin B2), Pyridoxine Hydrochloride (Vitamin B6), Vitamin D3 Supplement, Folic Acid, Potassium Iodide, Menadione Sodium Bisulfite (Source of Vitamin K), Biotin, Vitamin B12 Supplement