Description
丼將之堂
🚚 The Fastest Delivery Time : It takes 3-4 days.
🐝 Supplier / Place Of Origin：丼將之堂 / Japan
🌱 Producer Introduction：
Direct delivery from Japan, breeding fields, independent vacuum packaging, IQF low-temperature speed frozen to -45 degrees; IQF low-temperature quick-frozen technology is a sterilization process, which can kill most bacteria and parasites, ensure hygiene, and simply retain fresh freshness. Living fish's original umami, meat quality and nutrition;
For general freezing library treatment, it is often found that the ingredients lose the original taste and taste after thawing, and even the appearance will collapse and darkened. However, using IQF rapidly freezing can solve this problem. The temperature of the food treated by IQF rapidly decreases, so that the ice crystal -shaped molecules inside the ingredients are slightly distributed and evenly distributed. The original ingredients and nutrition, and can maintain the meat quality and umami of the food;
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Japanese geoduck, also known as water pine shellfish, sea pine shellfish or sea pine shellfish, is a marine bivalve mollusk of the genus Clamidae in the clam family. It feeds on sea pine, hence the name, and is also considered an endangered species. Alternatives to geoduck.
Binomial Name：Panopea priapus
Chinese Name：象拔蚌
Other Names：Geoduck
Product Description：Sweet and salty, cold in nature. The meat is crisp and sweet, and can be eaten fresh, stir-fried and stewed. Because of its large and fleshy water pipes, it is called "Geoduck", and there are two kinds of colors: white and darker.
Mainly in temperate seas. Those produced in Canada, Australia, and New Zealand are larger in size; they are also produced in the South China Sea, but they are smaller in size and fewer in number.
Variety：Geoduck has a unique variety, the shell is thin and brittle, the color is light brown and yellow, the two shells are equal, the front end of the shell surface is serrated, and the shell length can reach 18 cm to 23 cm; the water pipe is extremely developed, the skin is white and cannot be completely retracted into the shell .
Supply Season：Due to the mutual cooperation of different places, there is a supply throughout the year.
Storage Method：The preservation method of geoduck is relatively simple: first, wash the geoduck with sea water, then evenly arrange it on the sponge filled with sea water or salt water, put it in the plate, and then put it in the refrigerator to refrigerate (4 degrees Celsius) .
#Should Be / Avoided：
No clear records were found.
*Edible Compatibility：
No clear records were found.
Cooking Skills：The edible part is the thick water pipe in the shell and the surrounding fleshy part. Do not overheat when cooking or it will become tough. Do not put the viscera of geoduck in the soup, as the viscera may contain red tide toxin, which may lead to the danger of poisoning.
Notes：Geoduck is high in purine, so gout patients should eat less.
Dish：Geoduck and Geoduck Stewed Chicken Soup with XO Sauce.
Supply Period： There Are Supply Throughout The Year.
Direct delivery from Japan, breeding fields, independent vacuum packaging, IQF low-temperature speed frozen to -45 degrees; IQF low-temperature quick-frozen technology is a sterilization process, which can kill most bacteria and parasites, ensure hygiene, and simply retain fresh freshness. Living fish's original umami, meat quality and nutrition;
For general freezing library treatment, it is often found that the ingredients lose the original taste and taste after thawing, and even the appearance will collapse and darkened. However, using IQF rapidly freezing can solve this problem. The temperature of the food treated by IQF rapidly decreases, so that the ice crystal -shaped molecules inside the ingredients are slightly distributed and evenly distributed. The original ingredients and nutrition, and can maintain the meat quality and umami of the food;
Suggested Eating Method：
The edible part is the thick water pipe and the surrounding meat parts in the shell. Do not over -heat when cooking, otherwise it will become tough. Do not put the elephant internal organs into the soup, and the internal organs may contain red tide toxins, causing poisoning risk.
🥗 Recipe (English Version)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
