Hokkaido Dried Scallop (ard 30g x 2 boxes)

Preparation

• 3-5 of dried scallops
• 2 slices cabbage
• A pinch of wakame seaweed
• A pinch of vermicelli
• 1 teaspoon chicken soup stock
• 400cc water
• 1/2 teaspoon soy sauce
• A pinch each of salt and pepper

Instructions

1. Cut the cabbage into 3-4 cm chunks. 
2. Add cabbage, wakame and vermicelli and simmer until soft.
3. Add the dried scallops with their juice to (2), and season with soy sauce, salt, and pepper.

Congee

Preparation

• 100g of rice
• 2 pieces of dried scallops
• Hot water (for soften dried scallops) 200ml
• Water 200ml
• Chicken soup stock

Instructions

1. Place the dried scallops and hot water in a bowl, cover softly with plastic wrap, and microwave at 500W for about 3 minutes.
2. Put the rice, water, and 1) with scallop back into the pot and heat over medium heat. Heat over medium heat, breaking up the rice as it cooks, until it comes to a boil, then cook over low heat for about 10 minutes.
3. When the rice becomes fluffy and soft, add the chicken broth and cook over low heat.
4. When the mixture has thickened, remove from heat. 

How to soften dried scallops

1)Soak in water and leave overnight

The day before using the dried scallops, soak them in broth and leave them in the refrigerator overnight. This is the best way to bring out the best flavor.

2) Boil in boiling water

If you want to use them right away, put the washed dried scallops in a pot and pour in enough boiling water to cover them. Cover with a lid and leave for about 30 minutes, then add sake and boil until soft enough to break apart.

3) Use microwave 

You can also use a microwave.
Put the dried scallops, a pinch of sugar, and enough broth to soak the dried scallops in a heatproof bowl and cover with plastic wrap. Cover with plastic wrap and microwave until soft.

Shibuya Suisan

Conveying Japan's traditional food culture with marine products from Japan's top class water quality

Since its establishment in 1962, their company has been located in Toragehama, Shiraoi, Hokkaido at the foot of Lake Kuttara, which boasts one of the best water quality in Japan, and has been providing traditional Japanese food culture to the tables of their customers by focusing solely on fish processing.

They will continue to make every effort to meet the expectations of their customers by providing high quality taste and thorough quality control, and they will do our best to improve the food culture of Japan.

They look forward to your continued support of Takemaru Shibuya Suisan's processed seafood products, which are processed in the clean sea, rich natural air of Hokkaido, and delicious water of Toragehama, Hokkaido.

What they are particular about

1. Use of high quality water

They use groundwater from Lake Kuttara, which has the best quality of water in Japan.

2. Safe and secure production control with excellent hygiene

They are the first seafood processing facility to receive the Minister of Health, Labor and Welfare's award for excellent food hygiene, and manufacture under thorough hygiene management.

3. Other ingredients are also made in Japan

They use mainly natural ingredients such as Hakata salt, fresh yuzu, kelp, and fish sauce.