日本乾貝

具有甜美的鮮味，富含蛋白質、礦物質和維生素。性溫，味甘鹹，有滋陰補血、滋養腎臟的功效。泡水約1小時後可軟化，撕成小塊後加入蒸蛋、粥和炒菜中。若用於湯或燉菜，無需浸泡。收到後請密封冷藏保存，也可冷凍延長保質期。

Japanese dried scallop, boasting a sweet and fresh flavour, is packed with protein, minerals, and vitamins. It’s warm nature and slightly salty taste have nourishing effects on Yin and blood, as well as kidney health. To prepare, soften by soaking in water for about 1 hour, then tear into small pieces to enhance steamed eggs, congee, and stir-fries. For soups or braised dishes, pre-soaking is not required. Upon receiving, please seal and refrigerate for storage, or freeze to prolong its shelf life.