Soya Scallop (M), Hokkaido, Japan

Scallops

Dried Scallop

Functions

Enrich protein, nourish yin and nourish the kidney, calm the liver and promote fluid, which can be used for women with weak liver and kidney, early recovery after illness, or postpartum women

Suitable for children to cook porridge

The best quality from Japan, the taste is sweet and can be stored for a long time

Processing method

The method is very simple. Just wash the Yuanbei and soak it in clean water for about 30 minutes to 1 hours (depending on the size, soak it until it is slightly soft). The soaked water can be used for cooking.

Tips

*The size of Japanese scallops is divided into LL, L, M, S, SA, SAS, 4S

SA about140-160 / catties(about600g)

S about100-120 / catties(about600g)

M about80-90 / jin(about600g)