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🐚 63 Japanese Kanto Sea Cucumbers (Produced in Hokkaido) | High-Quality Dried Seafood with Rich Fragrance
63 Japanese Kanto Sea Cucumbers are sourced from Hokkaido waters in Japan, nurtured in a pure cold current environment to produce a sea cucumber body that is solid, flesh that is tight, and a dried seafood fragrance that is rich and fresh. This specification is a small-to-medium uniform dried sea cucumber; after stewing, the texture is smooth and the soup is fresh and sweet, making it very suitable for family soups, soup cups, and Japanese stewed dishes, and is a common choice for high-quality dried seafood lovers.
✨ Product Features
- 63 Count Specification | Uniform and Fine 🐚: Approximately 63 pieces per jin, the sea cucumber body is slender and even, and the dry body is compact, making it a highly usable specification for cooking.
- Produced in Hokkaido Waters 🌊: Nurtured by cold currents and clean seawater, the sea cucumber flesh is firmer and the dried seafood flavour is purer.
- Solid Dry Body, Not Loose 💎: Stable dried goods quality; after soaking, the shape is intact and the elasticity is good.
- Rich Dried Seafood, Bright Soup 🍲: After stewing, the soup is clear and golden, with a fresh, mild fragrance and no fishy taste.
- Suitable for Various Dishes 🧑🍳: Soups, soup cups, Japanese cuisine, clear stewed dried seafood, etc. are all suitable.
📦 Specification
- Product Name:63 Japanese Kanto Sea Cucumbers (Dried)
- Origin:Japanese Hokkaido Waters
- Grade:Grade A (sufficient dryness, fine texture, pure fresh flavour)
- Appearance:Slender and even sea cucumber body, dark brown colour, dry and clean, not sticky to the hand
- Suitable Dishes:Soups, Japanese stewed dishes, dried seafood soup cups, clear nourishing soups, home cooking
- Storage:Store in a cool, dry place; can be refrigerated or frozen to increase storage time ❄️
- Shelf Life:Unopened can be stored for several months; after opening, please seal for storage
🍲 Rehydration and Cooking Suggestions
1. Basic Soaking Method
- Soak in cold water for 12–24 hours, changing water 1–2 times during the process.
- After the sea cucumber softens, gently brush the outer skin and bottom impurities.
- Simmer over low heat until the sea cucumber body is completely soft, then it can be used in dishes.
2. Recipe Inspiration
- Clear Stewed Dried Seafood Soup:Paired with dried scallops, lean meat or chicken, the soup is golden and bright, with a fresh and sweet taste.
- Sea Cucumber Soup Cups:Stewed with ingredients such as fish maw and goji berries, it is even more nourishing.
- Japanese Stewed Sea Cucumber Dishes:Slowly stewed with soy sauce and mirin, the texture is tender and flavourful.
👨👩👧👦 Suitable Groups and Uses
- Families who love high-quality Japanese dried seafood and value soup flavour
- Elegant dried seafood choices for gifts during holidays or special occasions 🎁
- Businesses such as restaurants, dried seafood shops, and soup houses that require high-stability ingredients
⚠️ Friendly Reminder
- Sea cucumbers are dried goods and must be fully rehydrated before cooking.
- Avoid placing in a humid environment to prevent dampness and spoilage.
- If an off smell, colour change, or sliminess occurs, please stop use and contact the store.
