Description
Kunihiro Inc.
Here at Kunihiro, we've been pursuing world-class deliciousness for over half a century. We are committed to safety, security and health, and are committed to commercializing oysters produced in Japan to pass strict safety standards.
🚚 The Fastest Delivery Time : It takes 3-4 days.
🐝 Supplier / Place Of Origin：Kunihiro / Hiroshima, 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;
Reliable and safe Hiroshima oysters
A little ingenuity combined with devoting a great deal of time and care, such as an irrigation pool, supports the tastiness of Hiroshima oysters with a reputation for high quality.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Select fine oysters, and then adopt advanced rapid refrigeration and preservation technology to retain the freshness and deliciousness of oysters. The oysters are thick and the meat is fresh and sweet. The oyster meat is plump, sweet and fragrant, and has a smooth texture, whether it is pan-fried, fried, charcoal grilled or hot pot, it is also delicious!
Product/Technology Steamed Oyster Meat
Features Under HACCP control, heating at 85 degrees or higher for 90 seconds reduces the risk of norovirus infection. Safe and secure steamed oysters. There is almost no shrinkage even when heated, and the presence and juiciness are strong.
Binomial Name：Crassostrea gigas
Chinese Name：蠔
Other Names：Oyster
Product Description：Sweet and salty, slightly cold in nature. It has the effect of nourishing yin and nourishing blood. It is divided into two kinds: fresh and dried. Its taste is fresh and sweet, suitable for eating raw, blanching, frying, baking, frying, etc.
Both subtropical and tropical regions are suitable for oyster breeding. The main suppliers are the United States, Canada, Australia, France, Japan, and China from the Bohai Sea, the Yellow Sea to the Nansha Islands.
Variety：The shape of the oyster shell is irregular, and the size and thickness vary depending on the species. The left shell is fixed on the rock with a groove in the middle, and the soft body is hidden in it. The right shell is relatively flat, such as the cover covers the soft body. Its shape is oval, long and narrow and fan-shaped.
There are many varieties of oysters. Bao'an Shajing oyster is the most famous in Guangdong, China. Other famous varieties include French copper oyster, Australian stone oyster and Pacific oyster. The most common ones in Hong Kong are Omi oysters and long oysters.
Supply Season：Due to the mutual cooperation of different places, there is a supply throughout the year. In China, winter and spring are the seasons of oysters.
Storage Method：Refrigerate oysters at a temperature of 4 to 5 degrees Celsius. Generally speaking, it is necessary to refrigerate, not freezer, and put crushed ice on top of oysters.
#Should Be / Avoided：
It is suitable for children with weak constitution, hyperlipidemia, arteriosclerosis, women's menopause and pregnancy. However, those suffering from chronic dermatitis, deficiency of the spleen and stomach, chronic diarrhea, loose stools, and premature ejaculation should not eat it.
*Edible Compatibility：
Suitable: 1. Cooking soup with oyster and motherwort can clear heat, nourish liver and improve eyesight. 2. Cooking soup with oysters and lotus seeds can nourish the heart, soothe the nerves, nourish yin and nourish blood. It has a certain curative effect on blood loss, mental disorders, palpitations and insomnia for a long time. Taboo: 1. Oyster meat should not be eaten with Chinese medicine dogwood, Xinyi and Mahuang.
Cooking Skills：The edible part is the muscle inside the shell. When cooking raw oysters, there are two types of "boiled water" and "removed oil". The advantage of "boiled water" is that the oyster body shrinks and loses water, making the oyster body firmer; Dragged in the rolling oil, the taste is sweeter.
Notes：Raw food must be fresh oysters, and non-fresh oyster meat is not suitable for raw food because it is easily infected with bacteria. It must be cooked thoroughly before eating.
Oysters are very nutritious, and are even known as "ocean milk" in the West, and the zinc contained in them can strengthen male sperm, enhance sexual performance, and help memory.
Dish：Crispy fried oysters, baked oysters in port wine, fried oysters, baked oysters with bacon and cheese.
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 shell muscles. When cooking oysters, there are two types of "water water" and "oil", and the advantage of "汆 在" is to shrink the oyster body and diarrhea water and the oyster body. Drag in the oil, and the taste is more fragrant.
🥗 Recipe (English Version)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
