日本干贝，选自深海新鲜带子（扇贝），经清洗、蒸煮、晒干等传统工艺制成，色泽金黄、颗粒饱满、鲜香浓郁。以北海道干贝最为知名，口感鲜甜Q弹，海味十足。富含优质蛋白、氨基酸、矿物质，是熬汤、煲粥、炖品中提升鲜味的极品食材。无论是日式料理、中式煲汤，或高端食材礼盒中，皆为珍贵之选

✅精选天然扇贝，低温风干，保留浓郁海味
✅香气浓郁、味道鲜甜，泡发后肉质饱满弹牙
✅富含天然蛋白质与鲜味因子，煲汤、炖粥、煮饭皆宜
✅无添加防腐剂，纯天然日晒工艺

Japanese dried scallops are made from fresh deep-sea scallops, carefully steamed and sun-dried using traditional methods. Known for their golden color, plump texture, and intense umami flavor, Hokkaido scallops are especially prized. Rich in high-quality protein, amino acids, and essential minerals, they are a premium ingredient widely used in soups, congee, and stews to naturally enhance flavor. A prized delicacy in both Japanese and Chinese cuisine, ideal for gourmet cooking and gift sets.

Product Highlights – Japanese Dried Scallop

✅Selected natural scallops, gently air-dried at low temperature to preserve their rich ocean flavor.
✅Aromatic and naturally sweet, with a firm, springy texture after rehydration.
✅Rich in natural protein and umami compounds, perfect for soups, congee, and rice dishes.
✅No added preservatives, traditionally sun-dried for a pure and natural taste.

🍽️ 日本干贝｜食用建议

✅ 1. 泡发使用：将干贝提前用清水浸泡4～6小时（可加入少许料酒去腥），泡发后手撕成丝状，便于释放鲜味。
✅ 2. 煲汤提鲜：泡发后的干贝适合加入鸡汤、排骨汤、海味炖汤中，与瑶柱、虫草花、花胶等搭配，风味更佳。
✅ 3. 煮粥煮饭：将干贝与白米一同煮粥或煮饭，鲜味自然渗透，尤其适合搭配瑶柱、香菇、枸杞等。
✅ 4. 蒸菜入馅：干贝可撕丝后加入蒸蛋、拌豆腐，或用作饺子、酿豆腐、烧卖等馅料。

Japanese Dried Scallop｜Serving Suggestions
1. Soak the dried scallops in water for 4–6 hours (optional: add a splash of cooking wine to remove any fishy taste). Shred into strands after soaking for better flavor release.
2. Ideal for soup bases—add rehydrated scallops to chicken soup, pork bone broth, or seafood stews for a rich umami depth. Combines well with conpoy, cordyceps flower, or fish maw.
3. Cook with rice or porridge for a naturally savory flavor. Pairs well with conpoy, shiitake mushrooms, and goji berries.
4. Shredded scallop can be added to steamed eggs, tofu dishes, or used in fillings for dumplings, stuffed tofu, or shumai.

⚠️ 日本干贝｜注意事项
1. 需充分泡发后再烹调
干贝质地紧实，建议提前泡发至柔软后再烹煮，以免口感过硬或影响出味。
2. 泡发水可留用
泡发后的水富含海味精华，可用于煮汤、煮粥提升鲜味。
3. 冷藏保存更佳
未食用完的干贝建议密封后放入冰箱冷藏，避免受潮变质或产生异味。
4. 海鲜过敏者慎用
干贝属贝类海产，如有海鲜过敏史者请谨慎食用或先咨询医生。


Japanese Dried Scallop｜Precautions
1. Soak thoroughly before cooking – dried scallops are dense and need proper rehydration for best texture and flavor release.
2. Reuse the soaking liquid – it’s rich in umami and great for enhancing soups or porridge.
3. Store in a cool, dry place or refrigerate after opening to prevent moisture and odor.
4. Not suitable for individuals with shellfish allergies – consult your doctor before consumption if unsure.