日本珍寶帶子刺身(M)

來自日本的刺身級帶子，捕獲後立即進行無菌加工及冷凍技術處理。由於日本對食品控管很嚴格，所解凍後可直接刺身食用。帶子豐厚的肉身極富彈性，味道鮮味甘甜。對於平時不太敢吃刺身魚食的人也會被那股口感與味道征服。

1. 帶子是一種廣泛使用於日本料理中的海產，常見於刺身、壽司、天婦羅等料理中。
2. 帶子刺身(M)是指使用中尺寸的帶子來製作刺身，通常會搭配芥末和醬油一起食用。
3. 帶子是富含蛋白質和微量元素的健康食材，含有豐富的鋅、鈣、鐵、磷等礦物質。
4. 選擇帶子時應留意其鮮度，新鮮的帶子肉質彈牙且味道鮮美，顏色也應為淺粉色，而不是暗紅色。
5. 在品嘗帶子刺身(M)時，可搭配清酒或綠茶來提升口感，也可將刺身與芥末和醬油混合，以增加風味。

產地：日本

重量：1公斤裝約25-30粒；1磅裝約11-13粒。

保存方法：收貨後放在-18°C或以下的冰櫃內，以保持它的鮮味。

最佳解凍方法：將貨品放在0-5°C的雪櫃內自然解凍，最新鮮、品質最為能夠保持。

*特快解凍方法為直接將貨品連袋放在水中解凍

食用方法：解凍後即可進食或製作成壽司，建議可配日本青芥辣及魚生豉油一起進食。

烹調方法：帶子牛油果他他

Japanese Scallop Sashimi (M)

Scallops are widely used in Japanese cuisine, often seen in sashimi, sushi, tempura, and other dishes. Scallops for sashimi (M) refers to the use of medium-sized scallops to make sashimi, which is usually served with mustard and soy sauce. Scallops are a healthy ingredient rich in protein and trace elements, including abundant minerals such as zinc, calcium, iron, and phosphorus.

When selecting scallops, attention should be paid to their freshness. Fresh scallops have a firm texture, a fresh and delicious taste, and a light pink color rather than a dark red color. To enhance the flavor of scallop sashimi (M), it can be paired with sake or green tea or mixed with mustard and soy sauce.

Origin: Japan

Weight: Approximately 25-30 pieces per 1kg pack; approximately 11-13 pieces per 1 pound pack.

Storage method: Keep in a freezer at or below -10°C upon receipt to maintain its freshness.

Best thawing method: Thaw the product naturally in a refrigerator at 0-5°C for the freshest and best quality.

*Quick thawing method is to directly put the product in its packaging in water.

Consumption method: Thaw before consumption or use to make sushi. It is recommended to serve with Japanese wasabi and fish sauce.