Mainly produced in the waters of Soya Strait, Hokkaido, Japan. It has a particularly strong fragrance, golden colour, little salt frost, delicious and sweet taste, no slag, round and neat, dry and shiny.
Ingredient: Dried Scallop
Best Before: 3 Years
Origin: Japan · Hokkaido
Direction to use
Wash the dried scallops with clean water, soak it in hot water for about 1 hour, the water used is retained, then it can be cook.
Amount to use: Approx. 15-30g, can adjust the amount use according to personal requirement.
Anyone with liver and kidney weakness, early recovery after illness, or postpartum women are suitable.
*Gout patient not suitable to eat.
Since scallops are seafood, when placed for a period of time, the water in the scallops will evaporate, and the salt will gradually form salt frost and spread on the surface of the scallops.