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Your infant will love the taste of this
baby food from one of Japan's leading baby food manufacturers, Wakodo!
Made using the goodness of Japanese-grown sea kelp and tuna. Simply stir in tofu or add vegetables to create a healthy and delicious meal for your baby.
Contains 8 sachets of mixture, each being 2.5g. Suitable for infants 5 months and over.
Ingredients Dextrin, Tuna extract, Sea kelp extract, Cooking salt. If your infant has allergies to any of the ingredients listed above, please
avoid feeding them this product.
Price: ¥380 (JPY)
~ $3 (USD)
~ €3 (EUR)
Translation from Packaging
About
Suitable for infants who are no longer on milk and have begun to eat solid foods. Initially give them 1 – 2 spoonfuls per meal and then increase the frequency and amount as they become used to the product.
Preparation Instructions
Add approx. 30ml of hot water to the contents of 1 sachet and stir till dissolved. Be sure to check the temperature of the food before feeding it to your baby.
Simple Serving Suggestions
Smooth Foods Stage – Wheat-gluten (‘fu’) soup
Ingredients
Wakodo Japanese-style Stock – 1/2 sachet
Japanese ‘ Fu’ – 4 small pieces
Hot water – 30ml
Instructions
Break up the ‘fu’ into small pieces. Mix the contents of the Japanese-style stock sachet with the 30ml of hot water, and then add the ‘fu’ pieces. Lightly cook in the microwave as required.
Note : for more information about ‘fu’, please view its Wikipedia entry.
Early Chewing Stage – Mildly seasoned Tofu
Ingredients
Wakodo Japanese-style Stock – 1 sachet
Silken Tofu – 1/8 ‘Cho’ [Japanese measurement for Tofu; Approx. 4 x 4.5 x 3.5cm]
Green Seaweed – to season
Hot water – 30ml
Instructions
Crumble the tofu, add the 30ml of hot/warm water to the contents of the Japanese-style stock then add the tofu. Cook as required in the microwave, then sprinkle seaweed on top.
Medium Chewing Stage – Eggplant dumplings
Ingredients
Wakodo Japanese-style Stock – 1 sachet
Eggplant / Aubergine – 1/2
Japanese ‘fu’ – 5 pieces
Katsuo tuna flakes – to season
Hot water – 100ml
Instructions
Remove the skins of the eggplants and cut into fine pieces then blanch. Add the 100ml of hot/warm water to the contents of the Japanese-style stock, cut the ‘fu’ into small pieces then combine the ingredients and boil. Season with Katsuo flakes.
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