Japan sea cucumbers are made by drying wild sea cucumbers. They are a kind of seafood with high nutritious value. Even though they live in the sea, the sea cucumber is one of a warm-tonifying seafood and mild natural food. Kanto Sea Cucumber is captured and produced in Kanto region. Due to geographical, climate, and water quality factors, their quality is AAAAA top grading, despite their slow-growing speed. They are not big in size, but they are thick. They have tender and smooth meat, dense, conical spikes (about 4 columns), and thin skin that is grayish-black in most pieces. They can be rehydrated to about 10-fold their original weight.
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Put the sea cucumbers in a clean, oil-free container. Add distilled water to submerge the sea cucumbers. Place it in the refrigerator freezer, and wait for 48 hours (change the water every 8 hours) until the sea cucumber turns to soften. You can adjust the soaking time based on the situation.
Put it in a clean, oil-free pot, add purified water to the sea cucumber. Slowly cook the soaked sea cucumber in boiling water for 30 to 50 minutes. If the sea cucumber still feels hard, repeat the boiling process until it turns completely soft. Cut along the sea cucumber’s abdomen from it’s sand mouth, remove the sand mouth, and remove the organs inside.
In a naturally clean and oil-free container, place it in the refrigerator freezer, and soak in water for about 48 hours again (change the water once every 8 hours). After then cook according to your own preferences.
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