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1   Kimchi flavored ramen noodles NS (x)
1   Japanese Vegetable Curry Mild - 7.4oz (x)
1   Kokomen Spicy Chicken Ramen Noodle (x)
1   Soybean Paste Soup w/Spinach - 1.26oz (x)
1   Shiro Miso Soup - 1.05oz (x)
1   Spicy Beef & Vegetable Soup - 1.34oz (x)
1   Vermont Curry Mild - 3.5oz (x)
1   Materials for Ginseng Chicken Soup - 10oz (x)
1   Chinese Stir-Fry Sauce for Minced pork w/Tofu Mild Hot - 4.9oz (x)
1   Neoguri ramen noodles - Spicy Udon (x)
1   Canned White Peach (x)
1   DHA Tuna (x)
1   Black Bean Paste Noodle ramen- Chacharoni (x)
1   Tuna for Kimchi Stew (x)
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1   Vegetable Tuna (x)
1   Spam Lite (x)
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1   Cuttlefish Spicy Noodle champong ramen (x)
1   Spam Classic (x)
1   Vegetable Beef Bone Broth Soup - 0.88oz (x)
1   Canned Braised Black Bean In Soy Sauce (x)
1   Instant Miso Soup Paste "Otokuna 11 Shoku Genen Miso" - 7.23oz (x)
1   Canned Braised Burdock In Soy Sauce (x)
1   Chestnuts in Heavy Syrup (x)
1   Instant Black Bean Sauce "In 3 Minutes Chajang" - 5.64oz (x)
1   Tofu-Spinach Miso Soup - 1.05oz (x)
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1   Miso Soup w/Seaweed - 6.21oz (8 Servings) (x)
1   Black Bean Paste ramen Noodles - Chapagetti (x)
$127.94


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Japanese mackerel in soybean paste "Saba Misoni"


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Japanese Canned Sardine in Soybean Paste "Iwashi Misoni"


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Japanese mackerel in soy sauce "Saba Ajitsuke"


Black Soy Drink - 6.74oz

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$1.49
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Canned Braised Lotus Root In Soy Sauce

Canned Braised Lotus Root In Soy Sauce
$4.49
 
 

 
Japanese Canned Sardine in Soybean Paste "Iwashi Misoni"
 

$3.49

   
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Nutrition Facts

Amount Per Serving Calories
Calories 200   
  Calories from Fat 110   
    % Daily Value
Total Fat 12g  18% 
  Saturated Fat 5g  25% 
  Trans Fat 0g   
Cholesterol 55mg  18% 
Sodium 570mg  24% 
Total Carbohydrate 9g  3% 
Fiber 1g  4% 
  Sugars 8g   
Protein 18g   
  Vitamin A 0%  Vitamin C 0%
  Calcium 25%  Iron 10%

NET WT. 3.52OZ

INGREDIENTS: SARDINE, WATER, SOYBEAN PASTE (SOYBEANS, SALT, WATER, MALTED RICE), SUGAR, SALT, GUAR GUM.
ALLERGY INFORMATION:
CONTAINS SARDINE AND SOYBEANS

DISTRIBUTED BY NISHIMOTO TRADING CO., LTD.

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