Wild Black Abalone 天然黒鮑魚 (Please see description)

天然黒あわび 

黒あわびたけはまるであわびのようなコリコリした食感と、とても強い旨味が特徴のきのこです。生産量が少ない珍しい品種ですが、味は絶品！是非お召しあがりください。

黒あわびたけは食感を活かしたお刺身がおすすめです！熱湯で20-30秒ほど茹でたら冷水で冷やして、薄切りに。わさび醤油やポン酢でお召し上がりください。
また油との相性も抜群なので、バター醤油炒めも最高ですよ。その際は食感を活かして大きめにカットするのがおすすめです。

*In light of recent regulatory adjustments affecting the exporting of wild abalones from Japan, we kindly request a minimum of 2 weeks processing time for your order. Thank you for your understanding.

*Please keep in mind abalones will lose some body mass during transit and that is completely normal. For example, a 280g abalone will be appx 260g-240g when it arrives in Vancouver.  We will charge based on the actual weight at time of shipping. 

*Please note that all prices provided are approximate and may be subject to change based on market conditions.  

Awabi, or abalone, is a large sea snail with a crisp but chewy texture that tastes much akin to a squid or a scallop. Unlike other shellfish, awabi is best savored in early summer and can be eaten raw, steamed, boiled, or grilled.  When it is served raw as sashimi, awabi flesh is sliced thinly and eaten with soy sauce. Awabi sashimi has a crispy texture and since awabi mainly eat seaweed, tastes of the sea. Japanese people especially appreciate the bitter taste of the green liver. Baked awabi is prepared and served as steak. Butter and soy sauce are often used to enrich the flavor, and the cooked flesh has a softer texture. Sake and wine go well with it.

這是日本壽司屋最常用的鮑魚，日本饕客喜歡生食時，那喀喀聲的咬勁。 一般以作為刺身與水貝最具特色。牠的咬勁、香味、旨味最好，作為煮貝或鐵板燒也是很好吃。 

新鮮鮑魚刺身，味道新鮮甜美，口感滿足，千萬不要錯過！對於高級的鮑魚品種，日本人常常將其做成刺身，生吃。活鮑魚整粒取出，用海鹽反复揉搓、清洗，切片。活鮑魚的口感風味極佳，本身沒有一絲腥味，稍帶的鹹味襯托出濃郁的鮮美，甚至入口都沒有生肉的感覺。鮑魚在清洗後會變得很硬，因此活鮑魚嘗起來口感很脆，很有韌勁，像是即便入了口，它還在展現它的生命力。

炭烤活鮑魚，連殼帶肉放在炭火上炙烤，切成厚片再灑點海鹽，口感格外鮮脆，且引出了鮑魚肉的清甜滋味，咀嚼來很過癮，此外，鮑魚肉也可搭配漬山葵莖與醬油調成的醬汁，微微辛辣度也很有風味。千萬別錯過鮑魚肉底下的鮑魚肝，雖然小小一塊，但口感滑嫩，略帶點苦甘的韻味。