Description
Japan dried scallops are rich in proteins and nutritious. The bigger the size the more flavourful and sweeter it is.
Preparations：
Wash with clean water and soak in hot water for 30 mins (depending on size). The scallops is ready for cooking.
Do not throw the soaked water away, it can be used as a stock for cooking.
Perfect for making soup, congee and braising.
Country of Origin: Hokkaido, Japan
Storage: Keep refrigerated