【Specifications】4S/5S/2L/3L (10K/piece)
【Origin】Hokkaido, Japan
【Nutritional Value】
Hokkaido raw-eating grade scallops, grown in the clean, clear, and cold northern waters, possess a pure and elegant sweetness. The “scallop” label immediately identifies the grade. The meat is firm yet delicate; a bite reveals its silky smoothness, followed by the purest sweetness of the ocean, then the characteristic chewiness of scallops, and finally, an unparalleled sweetness. Each scallop is plump, thick, and round, completely free of chemical additives. Besides being eaten raw, pan-frying them on both sides with butter until golden brown locks in the juices—this is a five-star restaurant dish, like a delicate “jewel of the sea,” sparkling brightly. 💎✨💎✨
【Raw Food Grade Certification】
The term “raw food grade” originated in Japan, where there is a clear inspection and labeling system, including tests 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.