Japanese raw-eating grade dried scallops

【Specifications】4S/5S/2L/3L (10K/piece)
【Origin】Hokkaido, Japan
【Nutritional Value】
Hokkaido raw-eating grade scallops grow in the clean, clear, and cold northern waters, resulting in a pure, sweet, and elegant taste. The quality of these scallops is immediately apparent. The meat is firm yet delicate, with a slightly elastic and smooth texture, offering the purest sweetness of the ocean, like eating clear sea cream. Hokkaido scallops have a light creamy color, a natural sheen, and a full, thick, and round shape with fine central texture, resembling a delicate “sea gem” ✨✨✨

【Nutritional Value】
💎100% Natural Scallop Adductor Muscles: “Hokkaido Raw-Eating Grade Scallops” are natural scallop adductor muscles removed after being caught, pure weight, without ice.
💎High in protein, low in fat, and low in calories: Suitable for those who want to supplement their protein intake while controlling calorie intake.
💎Minerals: Rich in various minerals, such as calcium, phosphorus (P), iron (Fe), zinc (Zn), sodium (Na), and potassium (K).
💎Vitamin B12: Helps with blood production and nerve health.
💎Suitable for raw consumption, sashimi, sushi, and fine dining; can also be simply pan-fried or grilled.

【Raw Food Grade Certification】
The term “raw food grade” originated in Japan, where there is a clear inspection and labeling system, including testing for bacteria, heavy metals, and freshness. Only those that pass the tests can be labeled as raw food grade. Therefore, Hokkaido raw food grade scallops imported through legitimate channels have undergone strict safety certification and are safe to eat raw.