The flow speed, temperature, and water quality of seawater vary in different regions.
This greatly affects the texture, taste, and growth of abalone.
Making dried abalone also requires great skill.
The source highlights South Africa, Australia and Japan as major dried-abalone origins.
Japanese dried abalone has an especially strong premium-market reputation.
1. Why is "Japanese abalone" so good?
In the deep seas of northern Japan, the waters are clear and deep, making abalone particularly fresh and delicious. The technique for preparing abalone is quite exquisite, and the abalones produced are known as the 'king of abalones.' Japanese dried abalone is sought after not only for its rich aroma but also for the unforgettable 'soft center' that captivates diners.
Soft-center abalone, after drying and rehydration, is cooked until the center becomes soft and slightly sticky, with a semi-liquid texture. This kind of abalone is tender yet chewy to the bite, with the center slightly sticking to the teeth. The more you chew, the more fragrant it becomes, filling your mouth with fresh seafood flavor.
Kippin dried abalone comes from Iwate Prefecture, Japan. The abalones are slightly small, shaped like a sycee, with a high back and upright body. The abalone belly has distinct lines, which are marks left from drying in strings, and the body is raised. When soaked and cooked, Kippin dried abalone has a rich flavor and a chewy texture, with an attractive, translucent color. The meat is tender yet resilient, smooth and fragrant, making it quite enjoyable to eat.
2. Method for Rehydrating Dried Abalone
① After cleaning the surface of the dried abalone, soak it in a clean, oil-free container with enough pure water to cover the abalone, and soak for 24–48 hours, changing the water 3–4 times during the period.
② After two days of soaking, rinse the abalone, trim away the hard mouth and viscera, and brush off any grit with a clean food brush or toothbrush.
③ Place the cleaned abalone in a clean, oil-free pot, add enough pure water, bring to a boil over high heat for 10 minutes, then simmer over low heat for 20 minutes (if the abalone is still hard after cooking, cook for an additional 15 minutes), then turn off the heat and let it cool naturally to allow it to expand naturally.
④ Put the cooked abalone in a clean covered container with fresh water and refrigerate for another two to three days, changing the water two or three times.
⑤ After completing the above steps, check whether the abalone still has a hard core. If it hasn't softened yet, you can repeat step 4 or extend the soaking time of step 4 until fully rehydrated! The rehydrated abalone can be wrapped in plastic wrap and stored in the freezer; defrost it in advance before cooking for the next use.
Dried Abalone Buyback Resources
(Image and text sourced from the internet)
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Key Details for a Dried Abalone Appraisal
Before dried abalone appraisal, you can take clear photos of head count, shape, edges, dryness, and packaging source; an initial WhatsApp evaluation can help confirm the approximate buyback direction.
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