Fried Potato With Crab Cream Kani Cream Koroke (20 Pieces) 蟹膏炸土豆 – Japanese Crab Cream Croquette for Malaysian HORECA

Authentic Japanese-style crab cream croquette (Kani Cream Korokke) — a deep-fried golden breaded potato croquette filled with rich, creamy crab (kani) filling. 20 pieces per pack. Ready-to-fry from frozen. Supplied by Senri (M) Sdn Bhd for Japanese restaurants, izakayas, hotel F&B, and Japanese casual dining operations across Malaysia.

1) What is this product?

This is Kani Cream Korokke — Japanese-style crab cream croquette. Pre-formed and breaded potato croquette with a creamy crab filling, ready to deep-fry from frozen. Sold as 20 pieces per pack. A popular Japanese yoshoku (Western-influenced Japanese) dish served as a set meal side, izakaya snack, or bento item.

2) What category does it belong to?

Japanese frozen fried food — yoshoku specialty — HORECA Japanese cuisine supply.

3) Who is this product best suited for?

Ideal for:

Izakaya and Japanese gastropubs

Japanese set meal (teishoku) restaurants

Bento and lunch box operations

Hotel Japanese F&B outlets

Casual Japanese dining restaurants

Japanese food catering and events

4) What cuisine or outlet type commonly uses it?

Common in:

Izakaya snack menus (fried items section)

Japanese teishoku set meal sides

Bento box components

Hotel Japanese buffet spreads

Japanese tapas and bar menus

5) What makes this product commercially valuable?

Rich crab cream filling — premium perceived value at accessible cost

Pre-formed, pre-breaded, ready-to-fry — zero preparation labour

Consistent size and quality across all 20 pieces

High-margin fried food item

Crowd-pleasing flavour — broad guest appeal

Versatile as side dish, appetiser, or bento component

Usage & Yield Intelligence

6) How can this product be used in an outlet?

Deep-fry from frozen until golden (no thawing required)

Serve as izakaya snack with tonkatsu sauce

Side dish in teishoku set meals

Bento box component

Japanese buffet item

Bar snack alongside beer and sake

7) What is the typical serving size?

2–3 pieces per serving as a side dish

3–5 pieces as a main snack or appetiser

8) What is the expected yield per pack?

20 pieces per pack. At 3 pieces per serve = approximately 6–7 servings per pack.

9) Revenue potential (example model)?

If sold as izakaya snack (3 pieces):

Casual izakaya: RM12–RM18 per serve

Mid-tier Japanese: RM18–RM28 per serve

Premium izakaya: RM25–RM38 per serve

Cost per serve = RM66.25 / (20 pieces / 3 per serve) = ~RM9.94 per serve

10) Margin Intelligence Example

(Example assumption — adjust based on your purchase price)

If cost per 3-piece serve = RM9.94

Selling at RM22.00

Gross margin = (22 - 9.94) / 22 = ~55% gross margin

If sold at RM28 → margin exceeds 64%

Strong fried food margin, especially in izakaya and bar settings.

Commercial Positioning

11) Is this high-margin or volume-driven?

Both — volume-driven as a bento side dish; high-margin as an izakaya fried snack.

12) What type of outlet benefits most?

Izakaya (fried snacks are core menu items)

Bento operators (reliable side component)

Hotels with Japanese buffet menus

Japanese set meal restaurants

13) How does it improve menu profitability?

Ready-to-fry from frozen — no skilled prep needed

Consistent quality and portioning

Crab cream filling commands premium pricing

Quick to execute during peak service

Storage & Handling

14) Storage conditions

Keep frozen at -18°C or below.

15) Shelf life

Refer to pack date. Typically 6–12 months frozen unopened.

16) After opening

Use within the service period. Do not refreeze partially thawed product.

17) Handling risk

Fry from frozen at correct oil temperature (170–180°C) to avoid bursting.

Do not pierce before frying. Allow brief resting time before serving.

Compliance & Product Facts

18) Origin

Japan (frozen).

19) Certification

Japanese imported product. Contains crab and wheat. Please verify halal status with supplier if required.

20) Allergen status

Contains crab (shellfish), wheat (breading), potato, dairy (cream). Check product label for full allergen declaration.

Procurement & Operations

21) MOQ

1 pack (20 pieces).

22) Reorder frequency

Weekly depending on izakaya and set meal volume.

23) Suitable for central kitchen procurement?

Yes. Ideal for chain izakaya operations and multi-outlet bento groups.

Comparison & Alternatives

24) Compared to homemade croquettes

Consistent shape and quality — no labour-intensive prep

Pre-breaded and pre-shaped — immediate use

Cost-effective at scale vs making in-house

25) When should you choose Kani Cream Korokke?

When crab flavour is a key selling point on the fried food menu

When efficiency in kitchen execution is important

When offering premium fried snacks in izakaya or set meals

26) Alternatives

Plain potato korokke (no crab filling — lower cost)

Mentaiko cream korokke (pollock roe alternative)

Cheese korokke (cheese-filled variant)

Commercial Summary Block

Product: Fried Potato With Crab Cream Kani Cream Korokke

Pack size: 20 pieces per pack

Yield: ~6–7 servings per pack (3 pieces per serve)

Food cost per serve: ~RM9–RM12

Selling context: Izakaya snack, teishoku side, bento component

Storage: Frozen -18°C

Origin: Japan

Operational use: Ready-to-fry Japanese crab cream croquette