Description
Ideal Hot Pot
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Ideal Hot Pot / China
🌱 About the Producer / Supplier：
Harima-nada ready-to-eat oysters are raw-grade Pacific oysters (Crassostrea gigas) from Hyogo Prefecture’s Harima Sea, in the eastern Seto Inland Sea (ports such as Murotsu, Sakoshi, Aioi). River nutrients feed dense phytoplankton in officially clean waters licensed for raw sale. They are famous one-year oysters: plump meat (about 30–35% of shell weight), sweet, rich and low in fishiness, with little shrinkage when cooked. Sold shucked and packed for eating after thawing or chilling — sashimi, hot pot, grill or bake. Hong Kong packs are often 100–200 g frozen or ~500 g chilled air-freight.
🌱 Supplier Products：
🛍 Product Information：
Origin
Harima-nada is the eastern Seto Inland Sea off south-west Hyogo: Awaji Island to the east, Shodo Island to the west. Five rivers (the “Harima five”) wash forest minerals into the bay, so phytoplankton — oyster feed — is abundant. The area meets Japan’s clean-water standard for raw-consumption oysters. Main names on packs: Murotsu, Sakoshi (Ako), Aioi, Iwami.
One-year oysters
Most Japanese oysters take two or three years. Here, rich feed, limited rafts and post-season seabed cleaning let them reach market size in about a year. One-year oysters are milder, cleaner in salt-sweet balance, and hold their volume better when heated. Meat can be 30–35% of whole-shell weight versus ~20–25% elsewhere (producer figures).
What “ready-to-eat” means
Not live in-shell. In Hong Kong you usually get:
Frozen shucked raw-grade (~100 / 180 / 200 g) at −18°C
Chilled air-flown shucked (often 500 g, ~18–22 pieces) at 0–4°C
Occasionally frozen half-shell
They are opened, washed and treated in UV / electrolytically sterilised seawater, and sold under Hong Kong’s permit for prepackaged oysters intended to be eaten without cooking. Always follow the pack date and temperature.
Flavour
Soft, full meat; sweet and rich with little muddiness. The one-year style is approachable for people who find older oysters heavy. Fast freezing (e.g. proton freezers used by some Hyogo packers) can concentrate sweetness after thaw.
Nutrition
Oysters are nicknamed “milk of the sea”: high-quality protein, a lot of zinc, more iodine than milk, plus glycogen and taurine. Calories are modest; sodium varies. Raw oysters still carry risk for pregnant people, young children, older adults and anyone immunocompromised — cook those servings.
Buying and storage
Look for Hyogo / Harima-nada and raw-grade wording
Frozen: solid, no drip; do not refreeze
Chilled: 0–4°C and eat within a day or two
Discard off smells, slack meat or blown packs
How to use
Thaw in the fridge or in a sealed bag in iced water. Serve raw with lemon, wasabi and soy, or steam, grill with garlic butter, add at the end of a hot pot, fry, or toss through pasta. Do not boil for long.
One line
Shucked, raw-grade one-year oysters from Hyogo’s Harima Sea — plump, sweet, low in fishiness; thaw and eat, or cook without much shrinkage.
🥩 Ideal Meat Selection
A must-have for beef lovers: Carefully selected Chaoshan hand-cut snowflake beef, American Angus brisket, or Australian M5 Wagyu beef.
Special Pork: Local Iberico pork shoulder steak or crisp Iberico pork shoulder.
Signature Meatballs: Springy handmade beef tendon balls, beef balls, and classic Hong Kong-style honey sausage. [1, 2, 3, 4]
🦞 Ideal Seafood Pairings
Crispy Shredder Feast: Sweet and crisp, one of the souls of Cantonese hot pot.
Fresh Fish Slices: Boneless blackfish slices/sashimi, smooth and boneless.
Fresh Shrimp and Shellfish: Pair with sweet prawns and clams to enhance the flavor and make the broth richer. [1] 🥬 Ideal Low-Calorie and Degreasing Recommendations
Vegetables/Mushrooms: Organic corn hearts, bamboo shoots, and various mushrooms soaked in the broth's essence.
Healthy Noodles: Low-calorie taro noodles made with konjac, perfect for those on a weight management diet.
Specialty Drinks: Paired with carefully selected cooling and detoxifying drinks (such as sugarcane and imperata root tea or chrysanthemum tea), keeping your hot pot refreshing and not too hot.
Variety：
Supply Season：Hong Kong is supplied throughout the year.
Storage Method：
Store in refrigerator at -18 degrees Celsius
#Should Be / Avoided：
There are no literature reports.
*Edible Compatibility：
As an accompaniment to soup noodles, river noodles, and rice noodles, such as fish ball and beef ball noodles, beef ball rice (noodles), etc.
Cooking Skills：
No need to defrost, boil in hot water for about 10 minutes.
🔸 Supplementary Information：
After all, with the advancement of science these days, fish eggs must be tasty, elastic, chewy, or slippery, all of which can be made by adding a large amount of powder and MSG to make cheap fish eggs, all of which can be controlled by adding chemicals.
This product is for pre -order. The supply depends on the arrival situation. We accept the winter solstice, Christmas and New Year group purchase.
