Pure natural, pollution-free, additive-free, healthy food

Origin: Japan, sourced from pollution-free natural sea areas

Extremely high nutritional value, known as one of the "Eight Treasures of the Sea," with a golden color, rich aroma, and intact grains

An excellent choice for making soup and seafood congee, with a sweet and excellent taste

Nutritional value of dried scallops:
1. Dried scallops are rich in protein, carbohydrates, vitamin B2, calcium, phosphorus, iron, and other nutrients, with a protein content as high as 61.8%, three times that of chicken and fresh shrimp.
2. They are rich in minerals, with a much higher content than shark fin and bird's nest.
3. Dried scallops are rich in glutamic acid, giving them a very fresh taste, with significantly reduced fishy smell compared to fresh scallops.

Shelf life: 36 months  Storage method: Seal and refrigerate in the refrigerator
Note：After being stored for some time, a layer of white frost may appear on the surface of dried scallops. This frost is actually composed of components from the seawater contained in the fresh adductor muscles. As the fresh adductor muscles dry, the water from the seawater gradually evaporates. The alkaline substances in the seawater, after prolonged exposure to air, form mannitol. Therefore, this layer of white frost on dried scallops is a normal phenomenon and is safe to eat.