The unique characteristics of Aomori Prefecture's Hema abalone: the "pinholes" on both sides of the abalone body and the secret to its smooth texture.
The "identity card" of Hema abalone: "pinhole" marks on both sides of the abalone body.
The Origin of the Needle-like Fish – Its Perilous Growth and Traditional Fishing Methods
The Ōma abalone (also known as the woma abalone or Ōma abalone) is mainly produced in the Ōmazaki area of Aomori Prefecture, Japan. Its first distinctive feature is the two small holes on each side of its body. These seemingly flawed "pinholes" (or rope holes) are actually the best mark for identifying the Ōma abalone.
Why are there these holes? This stems from the unique growing environment and traditional harvesting techniques of the abalone. Abalone typically grows in the crevices of rocks in Aomori Prefecture, where the water is rough and cold. Because the abalone clings tightly to the deep crevices of the rocks, fishermen must use fishhooks or iron hooks to pick them out. When making dried abalone, fishermen or artisans use seaweed or cotton thread to hang the abalone through the holes on both sides of their bodies to dry. This side-hanging method (rather than the side-hanging method used for Yoshihama abalone) causes the cotton thread to pierce the abalone at approximately a 70-degree angle, leaving oblique lines and small holes, which have become a unique and distinctive characteristic of the abalone.
Morphological characteristics of Hema abalone and its famous production family
In terms of appearance, Hema abalone differs significantly from other famous abalone. It is usually the smallest of the three most famous Japanese abalones. Its shape is relatively slender, thin, and flat, unlike Yoshihama abalone, which has a round waist, thick back, and a shape resembling a gold ingot. The abalone's "pillow" (the foot of the abalone) is also smaller. High-quality Hema abalone, after being dried, takes on a boat shape, turns golden in color, and has fine, dense beads along its edge. Among the many families that produce Hema abalone, the Kumagai family of Japan enjoys the highest reputation for its Hema abalone.
The secret to its smooth texture: unique layers of flavor.
Rare tender and smooth meat with a rich, sweet flavor
The second secret of Hema abalone lies in its unparalleled texture—it is the most tender and smooth of all abalone varieties. Although Hema abalone is smaller in size and not as aesthetically pleasing as Yoshihama abalone, its flesh is delicate and smooth, offering a satisfying chew and a rich, sweet abalone flavor.
The production process of dried abalone is complex. It typically involves first cooking (sun-drying), then roasting over charcoal and naturally air-drying for about three months (Yoshihama abalone from Iwate Prefecture even utilizes the local cold, low-humidity climate for drying). Finally, it undergoes about three years of aging to achieve the flavor of top-grade dried abalone. With the support of these traditional techniques, the tender and soft characteristics of the meat of Hema abalone are greatly preserved and enhanced.
Savoring aged abalone (also known as "old stock") not only yields a rich and fragrant flavor and tender meat, but also allows for careful tasting with a knife and fork.
Investment Value and Selection Tips for Old Water Abalone
In the recycling market, the value of dried abalone, like fine wine, increases over time, forming "old-water abalone." After aging, the fibers of dried abalone shrink, resulting in a better flavor and improved value and texture. While in the past, when the production of Hema abalone was stable, its price might have been more affordable than that of Yoshihama abalone of the same quantity, the current scarcity of Hema abalone has made high-quality "old-water" Hema abalone quite valuable.
As professional recyclers, we remind our customers to pay attention to the following points when purchasing or authenticating abalone (Hema abalone) to avoid buying inferior or counterfeit products:
- Integrity of the abalone body: Hema abalone often has many cracks on the edges. When purchasing, try to choose those with fewer cracks, so that you can save the effort of cleaning the abalone shell when cooking.
- Avoid "tofu-like" abalone: Be wary of inferior products with a "tofu-like" interior. This is caused by the outer layer of the abalone drying out during the rapid drying process, while the inside remains incompletely dry. Such abalone may have raised bumps on a smooth surface and should be avoided.
- Shape and number of heads: Although the smaller the number of heads (the larger the volume) of dried abalone, the more expensive it is, for smaller varieties such as Hema abalone, even abalone with more than 20 heads is quite delicious.
In conclusion, the Hema abalone, with its unique growth characteristics and smooth texture, has earned its place among the top seafood delicacies. Understanding these details will help you more accurately appreciate and collect this marine treasure from Aomori Prefecture, Japan.
Jin Haisheng Seafood Specialty Recycling and Consulting Services
Professional recycling, fair valuation
I am a recycling expert at Jin Haisheng . Abalone is considered the top of China's "Four Great Seafoods," and dried abalone is extremely valuable, especially top-grade Japanese dried abalone. Due to its time-consuming and labor-intensive processing, it weighs only 10% of the fresh abalone, making it a delicacy of the highest order. Its value can even rival that of gold.
Whether you have precious Japanese abalone, Yoshihama abalone, or Hema abalone, or high-quality South African dried abalone or Australian abalone, Jin Haisheng is committed to providing the fairest market valuation and high-price buyback services.
We are well aware of the investment value of top-quality seafood. For example, a 1.2-head wild dried abalone has fetched a price as high as HK$220,000 at auction; and according to market data, the reference price for 38-40 head Japanese Yoshihama abalone is HK$3,750.00. Although prices may fluctuate due to market volatility, their appreciation potential is undeniable.
Jin Haisheng promised:
- The scope of recycling is extensive, including a variety of precious seafood such as dried abalone, fish maw (such as mackerel maw and white fish maw), and sea cucumber (such as sea cucumber from Northeast China).
- Professional identification: Utilizing expert experience, we accurately determine the origin, number of abalone, and degree of aging ("new water" vs. "old water") of dried abalone, ensuring your precious product receives its due value.
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Company Name: Jin Haisheng
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