Captain Jiang & Yaba 일본식 양념 전복

This kind of Isoyaki Cuisine is the Iwagi Cusine created by Oga fishmen in Jaoan. The fish and shellfish caught in the sea near Oga are placed in a wooden barrel made of Akita cedar, and then the falming stone heated to 800-1000 degrees to cook the items; and the original flavor of the fish and shellfish is concentrated by high-temperature steing. It is a traditional cooking method developed from Oga. This rock-boiled abalone is made according to ancient methods combined with modern technology. It is ready to eat after thawing. No preservatives 

Shelf Life: 24 Months from Production Date 

Serving Recommendation: Served with Chilled or Heated. 

Contain Molluscs (Abalone), Soybean, and Wheat