For insiders, when looking at Oma dried abalone, the first thing they check is whether there are 'pinholes' on both sides of the abalone. But many customers do not realize why this small detail is important. Every time a customer brings out dried abalone passed down from their ancestors, I first turn the abalone over to find the two small holes on the sides. Once I see them, I can basically determine about seventy percent. Today, let's start from the beginning and share the story that takes this abalone from Oma Cape in Aomori Prefecture, Japan, all the way to dining tables in Hong Kong.
The ID card of Oma dried abalone: Why are there two small holes on both sides of the abalone?
Oma dried abalone, also called Woma abalone or Oma abalone, is mainly produced in the Oma Cape area of Aomori Prefecture, Japan. Its most easily recognizable feature is the two small holes on each side of the abalone. These holes may seem like flaws, but in fact, they are the 'ID card' of Oma dried abalone—they cannot be faked or reproduced. When customers see them for the first time, they usually ask me: 'Are these holes damaged?' I smile and answer: 'On the contrary, these holes are what prove it is genuine.'
Going back to the origin of Hō, we need to start with the growth environment of Oma dried abalone. The seawater at Ōmazaki is cold and fast, with waves crashing noisily against the rocks. Oma dried abalone hides deep in the crevices of the rocks, clinging tightly to them. After fishermen dive in, it is impossible to pull them out by hand; they need to use iron hooks or needles to pry them from the rock crevices. During drying, the masters thread seaweed or cotton through the holes on both sides of the abalone and hang it to dry. The thread goes through the abalone at an angle of about seventy degrees, leaving diagonal marks and fine holes, which are the signature features of Oma dried abalone.
On the other hand, Kippin dried abalone is different. Kippin dried abalone is air-dried hanging straight, with the holes at the tail end, and is round and thick like a gold ingot. Oma dried abalone is hung sideways, so the body is flatter and more elongated. When both types of dried abalone are placed together, experts can distinguish them at a glance. For beginners who can't tell the difference, remember this: the one with holes on both sides is Oma dried abalone, and the one with the hole at the tail is Kippin dried abalone.
Form and reputation: Why is the Kumagai family so famous?
Talking about form. Among Japan's three major famous abalones, Oma dried abalone is usually the smallest in size. Its body is more elongated, flatter, and slightly thinner, not as round in the waist or thick on the back as Kippin dried abalone. The abalone feet (the skirt-like edge of the abalone) are relatively small, so the portion after cooking is also more modest. A high-quality Oma dried abalone, once dried, has an overall boat shape, a golden glossy color, densely and evenly arranged decorative edges on the skirt, and these points are the basic skills for judging a good Oma dried abalone.
Talking about families. There are many craftsmen in Japan who produce Oma dried abalone, but the most famous is the Kumagai family. The Kumagai family has lived in Ōmazaki for generations and has been making dried abalone for several decades. They have their own methods for controlling water temperature, drying days, and charcoal fire intensity, which outsiders cannot learn. Therefore, when you see the name "Kumagai" in the market, the price is generally 20-30% higher than Oma dried abalone of the same head count. When our company receives shipments, we always pay special attention to products from the Kumagai family because these items have the best liquidity in the collector's market.
Where does the tender and smooth texture come from? Three months of air drying plus three years of aging.
The second secret of Oma dried abalone is its texture. Among all Japanese dried abalones, Oma dried abalone has the most tender and smooth meat. Although the pieces are smaller and the appearance is less perfect than Kippin dried abalone, once you bite into it, the meat is delicate and soft, with a glutinous texture. The fresh sweetness seeps from the tongue down to the throat, a sensation that other dried abalones cannot achieve.
The production process of dried abalone is very complicated. Fresh abalone must first be cooked, a step called "shushai" (cooked drying). After cooking, it is slowly roasted over charcoal and then naturally air-dried for about three months. Kippin dried abalone from Iwate Prefecture takes advantage of the region's cold and low-humidity climate during drying. After air-drying, it is still not complete; it must also be aged for about three years so that the abalone fibers shrink properly and the flavor fully develops. Under this traditional process, the soft and tender characteristics of Oma dried abalone are preserved and enhanced, so the fresh stock tastes good, and the aged stock is even more unparalleled.
Talking about aged abalone. Aged abalone refers to dried abalone that has been matured, also called old stock in the industry. After years of storage, the abalone loses more moisture, its fibers become firmer, and the flavor becomes more intense. When an aged Oma dried abalone is cut open, it still has elasticity when sliced with a knife and fork. A bite releases a lingering fresh aroma in the mouth. Customers trying aged Oma dried abalone for the first time are often stunned and ask me, "Is this a different variety from the fresh ones?" I reply, "It's the same variety, but time has added extra value."
Real transaction story: Mrs. Dai in North Point's batch of Oma dried abalone stored for fifteen years
Here's a recent real case. This March, Mrs. Dai from Pokfulam Mountain Road in North Point contacted us, saying that she received a batch of dried abalone at home, which her husband had left behind before he passed away, stored for a full fifteen years. I scheduled a time to visit. When I opened the tin, the fragrance immediately filled the air. Mrs. Dai said, "Every year while my husband was alive, he would buy a batch and keep it, saying we would open it for our silver wedding anniversary. He passed away in 2011, and I've been hesitant to touch it ever since."
I checked each piece, a total of thirty-eight Oma dried abalones, averaging about size 22, all produced by the Kumagai family. The color is golden with dark brown shades, the pinholes on both sides of the abalone body are clear, and the pearl-like pattern is fine and dense. Most importantly, after fifteen years of maturation, it is already recognized within the industry as aged abalone. I weighed each one; the total weight was about three catties and twelve ounces on a traditional Sima scale. I quoted on the spot, offering Mrs. Dai HK$86,000. Mrs. Dai was silent for a moment, her eyes slightly red, and finally said, "If my husband knew it was kept so well, he would probably smile. Taking this batch for sale is better than letting it mold at home." The payment was made instantly via transfer, documents signed on site, with no delays or outstanding balance.
We receive a few batches of inherited stock like this every month. Customers usually are not looking to make a profit but want to find a good home for items left by their ancestors. Our company has been in this business for over ten years and understands this sentiment well, so we handle appraisals and payment procedures with care and consideration.
Why is aged Oma dried abalone becoming more expensive? Its production is indeed limited.
Talking about market trends. In the past, the production of Oma dried abalone was stable, and its price might have been slightly more affordable than Kippin dried abalone of the same head count. But in recent years, due to changes in sea temperatures in Aomori Prefecture and the aging of fishermen, the new generation is unwilling to go to sea to hand-harvest abalone, causing production to drop sharply. On the market, a high-quality Oma dried abalone with a small head count and aged water is something that even the wealthy may not be able to find. The Oma dried abalone we buy back is usually swept up by regular customers within two months.
From the second half of 2025 onwards, for old water Oma dried abalone with fewer than twenty heads, the market reference price per catty has already stood between HK$28,000 and HK$45,000. If it is produced by the Kumagai family, an additional 10% to 20% is added. Japanese Kippin dried abalone with 38 to 40 heads has a market reference price of about HK$3,750 per catty. In comparison, the appreciation of Oma dried abalone is even more significant. Of course, prices fluctuate with the market, but in the long run, the rarity of Oma dried abalone has become increasingly apparent. Every time a customer brings in old water Oma dried abalone for appraisal, I always advise them to think carefully about whether it is for short-term cashing out or long-term holding. If there is no rush to sell, holding it for another three to five years usually offers better returns; this is the characteristic of this variety, which is somewhat different from other seafood products.
Three key points for selecting Oma dried abalone: Avoid buying counterfeits
As professional buyback merchants, we often see customers buying inferior products without realizing it. Remember the following three points when choosing Oma dried abalone to avoid most pitfalls.
- Abalone body integrity: The edges of Oma dried abalone often have cracks as they are unavoidable when being pried from crevices in the rocks. But try to select ones with fewer cracks and small missing pieces; this will save effort in cleaning the abalone shell during cooking and will also look better when served.
- Avoid 'tofu heart': 'Tofu heart' refers to inferior abalones whose outer layer is dry, but the inside is not completely dried. The cause is fast drying, which traps moisture in the center. Abalones with a 'tofu heart' will show bulges on a smooth surface and will mold if they are not stored properly. When selecting, press the center of the abalone with your fingers; it should feel firm before buying.
- Shape and head count: The smaller the head count (meaning fewer pieces per catty, larger individual size), the more expensive the dried abalone. However, Oma dried abalone naturally has smaller sizes, and twenty-something pieces are already considered premium. Beginners do not need to chase rare pieces with fewer than ten heads; twenty to thirty-piece old stock Oma dried abalone offers better value.
Difference between fresh stock and old stock: why does aging really improve dried abalone?
Many customers ask me how much fresh stock and old stock differ. I always use an analogy: fresh stock is like newly bottled wine, with aromas that are prominent but lacking depth. Old stock is like aged wine, with aromas that are restrained but layers that are rich. Fresh stock Oma dried abalone has a direct flavor and firm texture, suitable for immediate eating or soups; old stock Oma dried abalone has a deeper flavor and soft, tender texture, suitable for slow braising or banquets.
There are several ways to judge fresh and old stock. First, look at the color: old stock color is deeper and matte, while fresh stock is lighter and glossy. Second, smell it: old stock has a dry hay plus sea breeze aroma, while fresh stock has a fresh ocean scent. Third, look at the frill: old stock's frill is tighter and closer to the abalone body, while fresh stock's frill is looser. These details can only be noticed with long-term exposure. For first-time buyers, it's helpful to place two pieces side by side for comparison to see the differences clearly.
Storage tips for Oma dried abalone: don't assume that buying it means no further care is needed
Many customers think that they can just place dried abalone anywhere after buying it, but this is a big mistake. Dried abalone is most afraid of humidity and insects. Hong Kong's summer is both hot and humid; if dried abalone is placed in an ordinary cabinet, it could easily mold during the rainy season. The correct method is to use a sealed container with a food desiccant, place it in a cool and dry location, and avoid areas near the kitchen and bathroom. It's best to open the container and check it every three months, allowing the abalone to breathe.
If you notice a white frosty substance on the surface of the abalone, don't panic. It could be salt frost, or it could be early-stage mold. Salt frost can be wiped clean with a dry cloth and still be stored; if it's mold, it is recommended to deal with it immediately. For light mold, you can wipe it off with a dry cloth and then sun it for half a day; for severe mold, you have to discard it despite the loss. Our company offers a free identification service. If customers are unsure, they can contact us and send a photo, and we will help you determine it first.
Comparison of Oma dried abalone with the other three famous Japanese abalones: Why is there such a big price difference?
The three famous Japanese abalones refer to Amidori dried abalone, Kippin dried abalone, and Oma dried abalone. Each type of dried abalone has its own characteristics, and the price differences are also obvious. Amidori dried abalone comes from Hokkaido, with the largest and thickest body, giving the most imposing appearance, so in terms of single head count, Amidori dried abalone is often the most expensive among the three famous abalones. A wild dry Amidori dried abalone, one catty two-head, once sold for a record HKD 220,000 at auction, making it the supreme choice in the eyes of collectors.
Kippin dried abalone comes from Iwate Prefecture. The abalone has an ingot-like shape, a rounded waist and thick back, with a dense edge pattern. Its characteristic is that after cooking, the center remains soft and slightly runny, and when bitten, it is tender yet elastic. Most gourmets love this 'runny center abalone' texture. Its market circulation is larger than that of Oma dried abalone, so the price generally falls between that of Amidori dried abalone and Oma dried abalone. The market reference price for Kippin dried abalone of 38 to 40 pieces per catty is about HK$3,750.
Oma dried abalone comes from Aomori and is the smallest in size, but its meat is the most tender and smooth, with the richest flavor. For connoisseurs seeking depth of taste, Oma dried abalone is actually the top choice. The price of fresh-water Oma dried abalone may be slightly lower than Kippin dried abalone of the same head count, but the appreciation rate of old-water Oma dried abalone is the fastest among the three famous abalones because production is decreasing and market supply is tight. Simply put, Amidori dried abalone sells on appearance, Kippin dried abalone on balanced texture, and Oma dried abalone on aging potential.
Oma dried abalone as a gift and collectible: Why are more and more customers treating it as an investment?
In recent years, many customers in Hong Kong regard dried abalone as an investment item rather than purely a consumer product. There are several reasons. First is scarcity. The production of the three famous Japanese abalones is declining, especially Oma dried abalone. Fisheries Agency data shows that the abalone catch around Ōmazaki, Aomori Prefecture, in 2024 has fallen by nearly 60% compared with 2010. With reduced supply, prices naturally rise.
The second is cultural value. Dried abalone has always been a top gift in the Chinese community, useful for festivals, weddings, and birthday banquets. Giving a catty of old water Oma dried abalone as a gift immediately shows the recipient its value. The third is liquidity. Like branded watches and red wine, dried abalone has a mature second-hand buyback market, Kam Hoi Shing being one of them. Customers don't need to worry about difficulties in reselling it; as long as it is properly preserved, it can be converted back to cash at any time.
Of course, investing in dried abalone also comes with risks, mainly preservation. A moldy Oma dried abalone can drop in value from several thousand dollars to zero. Therefore, beginners should first learn basic identification and preservation knowledge before investing, or collaborate directly with reputable buyback merchants for regular appraisals and inspections. Many of our regular customers bring their abalone to us annually for inspection and to understand the latest market trends—a healthy investment habit.
Traditional cooking methods for Oma dried abalone: The key steps of soaking and braising abalone
Some customers buy Oma dried abalone and waste it at home because they don't know how to handle it. In fact, there are two key steps in cooking dried abalone: soaking and braising. Soaking means immersing. First, soak in clean water for three days, changing the water twice daily, to let the dried abalone slowly absorb water and soften. Then, cook it over low heat for three to four hours so the inside of the abalone becomes fully tender. The process cannot be rushed; too high a heat or too short cooking time will result in the abalone being tough and rubbery, wasting your effort.
Braising abalone is an industry term, meaning slowly cooking dried abalone in superior stock so that it absorbs the savory flavor of the broth. Traditional methods use old chicken, lean pork, and ham to make the stock, then add the abalone and simmer over low heat for six to eight hours. During this time, do not lift the lid or add water; let the broth slowly reduce and seep into the abalone. A well-braised Oma dried abalone, when cut open, shows a creamy center, has a glossy exterior, and the juice flows out from the abalone when bitten—a feeling difficult to describe in words. If you have Oma dried abalone at home but are hesitant to cook it, it is recommended to try with one piece first, remember the steps and heat control, and next time you will be familiar with it.
Kam Hoi Shing Premium Buyback and Consultation Services
I am Kam Hoi Shing's buyback expert. Abalone is one of China's four top delicacies, and dried abalone is extremely valuable, especially top-grade Japanese dried abalone. Because the processing is time-consuming and labor-intensive, the weight is reduced to only a tenth of the fresh product, making it a gourmet delicacy. A wild Amidori dried abalone weighing one catty with two heads once sold at auction for as much as HKD 220,000. Although prices may fluctuate with the market, its appreciation potential is undeniable.
Whether you have Japanese Amidori dried abalone, Kippin dried abalone, Oma dried abalone, or South African dried abalone or Australian abalone, we provide fair market appraisals and competitive buyback services. Our buyback range also includes fish maw (such as croaker fish maw, white fish maw) and sea cucumber (such as Kantō sea cucumber) among other premium seafood products. With our expert experience, we can accurately determine the origin, head count, and aging degree (new or old water) of dried abalone to ensure your prized items receive their proper value.
Contact directly via WhatsApp:69035182Send a photo of the same weight, and we will reply with a reference price within thirty minutes; if the client is in Hong Kong, Kowloon, or the New Territories, you can schedule a home inspection, entirely free of charge.
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dried abalone storage and market trends
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dried abalone common questions about sale
Q: What are the three famous types of Japanese abalone?
A: The three famous types of Japanese dried abalone: Amidori dried abalone (Aomori Yoshihama, the largest in size, best sugar heart, top-level collectible), Kippin dried abalone (Iwate, ingot shape, marked by "centimeter" lines, most active in investment-grade market); Oma dried abalone (Aomori) small, delicate fibers, health supplement grade.
Q: How to calculate abalone "head count"?
A: Formula: 600g ÷ the weight of one abalone = head count. For example, one abalone of 60g = 10 heads. The smaller the head count, the larger the abalone, and the higher the unit price. That's what "it's hard to buy two-head abalone for a thousand gold" means.
Q: How different is Japanese abalone compared to South African abalone?
Answer: The difference is 5–10 times. Japan's three famous abalone are collectible/investment grade, while South African abalone is popular (coarse fiber, light color). However, South African abalone has its own market, mainly used for business banquets and dining.
Q: How do you distinguish between sweet heart and flirtatious heart?
Answer: To identify a dried abalone, you can use the 'lighting method'—place a flashlight below the abalone and shine it from bottom to top. High-quality dried abalone will show an amber-colored, semi-transparent texture, clear and distinct fiber structure, and a sweet-centered texture. If there is a cloudy shadow in the middle, it is the "flower center," indicating mold that hasn't dried thoroughly.
Q: Do you have an old abalone at home that you want to appraisal?
Answer: On WhatsApp, 69035182 send front and side photos, and a preliminary appraisal will be completed within 30 minutes.
How to determine the state of dried abalone?
If you want to sell dried abalone, it's recommended to take close-up photos of the whole box, individual pieces, the bottom, and weight information so the technician can first determine the variety and storage condition.
Kam Hoi Shing dried-seafood buyback
WhatsApp:(852) 69035182
If the goods are well preserved, further identification and cash settlement can be arranged according to market conditions.
