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Why is Japanese abalone so good How to rehydrate dried abalone

The speed, temperature, and water quality of seawater in different regions vary, which significantly affects the texture, taste, and growth of abalones. Furthermore, the production of dried abalone requires superb techniques. Therefore, not many countries produce abalones; notable producers include South Africa, Australia, and Japan. Japanese abalones are considered the most valuable and highest quality.

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1. Why are "Japanese Abalones" so good?

The deep waters in northern Japan are clear and deep, allowing abalones to grow exceptionally plump and delicious. The abalone processing techniques there are also highly refined, earning their abalones the reputation of being the "king of abalones." Besides their rich aroma, another reason why Japanese dried abalones are highly sought after is the "tangxin" (molten core) that diners yearn for.

Tangxin Abalone: After drying and rehydrating, the abalone is cooked until its center becomes sticky and soft, forming a semi-liquid, non-coagulated texture. When eaten, this abalone is soft yet chewy, with a slight stickiness in the center that adheres to the teeth. The more you chew, the more fragrant it becomes, filling your mouth with a rich seafood flavor.

Kippin Abalone: Originating from Iwate Prefecture in Japan, Kippin abalones are slightly smaller, shaped like a gold ingot, with a high "pillow" (the side where it was dried) and an upright body. There are distinct line patterns on the abalone's belly, left from when it was sun-dried on strings, and the body is plump. When rehydrated and cooked, Kippin abalones are rich in flavor and chewy, with a beautiful, crystal-clear appearance. Their texture is firm, fragrant, and smooth, offering a refreshing bite.

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2. How to rehydrate dried abalone
① After cleaning the surface of the dried abalone, soak it in a clean, oil-free container with enough purified water (water covering the dried abalone) for 24-48 hours, changing the water 3-4 times during this period;

② After soaking for 2 days, take them out and wash them. Use scissors to remove the abalone's digestive tract and intestines. Use a brush or toothbrush to clean the abalone thoroughly, removing impurities and fine sand;

③ Place the cleaned abalones into a clean, oil-free pot. Add enough purified water, bring to a boil over high heat for 10 minutes, then simmer over low heat for another 20 minutes (if the abalones are still very hard after cooking, you can simmer for an additional 15 minutes). Turn off the heat and let them steep until naturally cooled, allowing them to relax and expand naturally;

④ Remove the cooked abalones and place them in a clean container. Add purified water, cover, and place in the refrigerator's fresh-keeping compartment. Continue soaking for about 2-3 more days, changing the water 2-3 times during this period;

⑤ After completing the above steps, check if the abalones still have a hard core. If they are not fully rehydrated, repeat step 4 or extend the soaking time in step 4 until they are fully rehydrated! Rehydrated abalones can be wrapped in plastic wrap and stored in the freezer. Simply thaw them before cooking for future use.

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(Text and images from the internet)

Before selling dried abalone, consider this:

Key points before estimating dried abalone value

Before estimating the value of dried abalone, you can first take clear photos of the count, shape, edges, dryness, and packaging source. A preliminary assessment via WhatsApp can help confirm the general buyback direction.

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