DABC OAK LAND Dried Japanese Scallops (Hokkaido) 25–30pcs 4oz — Large Sun‑Dried Conpoy, Non‑Irradiated, High Umami

These sun‑dried scallops from Hokkaido are a pantry staple for home cooks and professional chefs who want concentrated seafood aroma without additives. Harvested and naturally dried to roughly 90% moisture loss, each bag delivers sizeable pieces suitable for soups, congee, braises, and flavoring stocks. The product arrives in a 4 oz (about 25–30 pieces) package, labeled by DABC OAK LAND, and is free from added MSG, gluten, and irradiation.

How do these scallops boost the flavor of soups and congee?

When simmered, dried scallops rehydrate and release a deep, savory broth that enriches soups and congee. They contribute both texture and layered umami that can replace or complement anchovies, kelp, or bouillon cubes.

• Use 2–3 pieces per pot for gentle seafood note; 5–6 for pronounced richness.
• Simmer slowly to extract collagen and flavor without overcooking.
• Shred rehydrated scallops to distribute flavor evenly in congee or porridge.

What’s the best way to rehydrate and store these Hokkaido scallops?

Rinse briefly then soak in warm water for 20–40 minutes until pliable; longer soaks yield softer texture and deeper flavor. After opening, refrigerate to preserve aroma and prevent moisture pickup—these scallops are 90% dry and benefit from cold storage.

• Soak 20–40 minutes in warm water (adjust for size).
• Store opened bags in the refrigerator in an airtight container.
• Keep unopened packages in a cool, dry place away from direct sunlight.

Can I use these scallops beyond traditional Asian recipes?

Absolutely. Their intense umami works well in Western dishes: add to stews, casseroles, risottos, or seafood gumbo to deepen flavor. Grind a few pieces and sprinkle as a seasoning or rehydrate and fold into fillings for dumplings and savory pies.

• Infuse stocks for risotto or paella for layered seafood notes.
• Add shredded scallop to stuffing, dumplings, or savory pastries.
• Combine with aromatics in casseroles and stews to enrich the base.

Who this is for: DABC OAK LAND Hokkaido Dried Japanese Scallops suit home cooks who want authentic Asian dried seafood ingredients, chefs seeking concentrated natural umami without additives, and anyone building a well‑stocked pantry for soups, congee, and flavoring broths. Ideal for buyers who prefer wild, sun‑dried products that are non‑irradiated and gluten free, these large conpoy pieces elevate both everyday meals and special‑occasion recipes.

Ingredients

fish maw