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.
About 90-100 per pound.
1. Soak in the water for at least 3 days until they become soft. Change fresh water about twice a day. Put it in the refrigerator.
2. Put them in boiling water and cook for about 30 minutes. Turn off the heat, and wait until the water cools down.
3. Cut them to open the inside, remove their organs and impurities.
4. Place them into hot water with ginger, shallot, and wine and boil for about 5 minutes, and they will be ready for cooking.
Sea cucumbers should be stored in a ventilated and cool place. If they are to be consumed over a long period of time, they should be sealed and chilled (at 0-8°C).