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Hokkaido Premium A-Grade Long Spike Dried Sea Cucumber (8pc)

$388.00
Tax included
Size

Care information

All products are delivered in Chilled or Frozen condition. We pack each item in premium Styrofoam boxes and ice packs. If you do with to return them to us just let our drivers know and they will collect them back from you at delivery.

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All items will be sent and delivered to you at your chosen date and time, Feel free to let us know if there will be any changes via email or phone (+65) 6297 0680

Hokkaido Premium Long Spike Dried Sea Cucumber (8pc)

Freshly caught and farmed Japanese Dried Sea Cucumbers off the coast of Hokkaido are extremely rich in nutrients and packed full of flavor. Our premium Sea cucumbers are beautifully shaped and have not only a lot of spikes but a lot of longer spikes as compared to sea cucumbers from other countries. This results in a healthier and higher quality Sea Cucumber.

They are especially a delicacy in soups, broths and braised dishes. These sea cucumbers are naturally sun dried under the Hokkaido sun and carefully tended to by the most caring Hokkaido farmers. It is considered a luxury ingredient not only in Hokkaido but also in all Chinese cuisines. Make sure to have some available to celebrate big events, parties and gatherings!

  • Texture: Firm, but buttery in your mouth 
  • Taste: Sweet and succulent once processed
  • Colour: Black/Grey
  • Weight: 50-55g, roughly 7-8g per pc 
  • Recommended: To be kept in a cool dry place or refrigerated 

 Great for simmers, soups, stews and braised dishes. 

Hokkaid Seacucumber is best eaten with:

  • Sushi rice;
  • Braised dishes 
  • Hot Stews 
  • Clay pot rice dishes
  • Braised then fried with batter

For wholesale enquiries, private dining and other questions, kindly contact us directly at Contact@shiki.sg

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 北海道産 最高級品 乾燥ナマコ

 乾燥ナマコは栄養価がとても高く乾燥ナマコの歴史は今から270年以上前の江戸時代に遡ります。長崎を玄関にしていた日本の貿易で俵に詰められて中国に高級食材として輸出されていたナマコは1739年に松前藩が幕府の命を受け、翌年に北海道から運び出されたのが最も古い記録です。今でも乾燥ナマコの人気は健在で、特に北海道産は「黒いダイヤ」とも呼ばれ、シンガポールをはじめ中国や香港などで最高級品として珍重されています。


  • 約8個入り;
  • 50〜55g。

乾燥ナマコの戻し方

  1. 始めにナマコの表面を洗い、綺麗な水で24〜36時間つけておきます。途中1日ごとに水を交換します。
  2. 柔らかくなったら、お腹の部分を切り目から切り広げ、筋を切断し、お腹の砂を綺麗に取り除きます。
  3. 油が混じってない水の入った鍋に乾燥ナマコを入れ、好みの柔らかさになるまで茹でます。目安は50〜60分。煮る時間と回数はナマコの大きさや硬さで変わってくるのでご自身で調整してください。
  4. 火を止め、自然に冷めるまで待ってから氷を加えて冷蔵庫で約48〜72時間保管します。氷は24時間ごとに取り替えてください。


ご質問等ございましたら、contact@shiki.sg へご連絡ください。

 

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