{"id":5417414754470,"title":"Aged Sun-Dried Japanese \"Tong Sum\" Abalone (11) #237021","handle":"aged-sun-dried-japanese-tong-sum-abalone","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"color: #800a0a;\"\u003e\u003cstrong\u003eExtremely Limited Quantity\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003e$3,500\/lb\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin: \u003c\/strong\u003e\u003cspan\u003eJapan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade: \u003c\/strong\u003e11 pcs\/lb (or 16 oz)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCharacteristics:\u003c\/strong\u003e\u003cspan\u003e \u003cspan style=\"font-weight: 400;\"\u003eExquisitely fragrant and sweet, the Sun-Dried Japanese \"Tong Sum\" Abalone is a favorite among connoisseurs for its soft yolk and sought-after, candy-like qualities. When the abalone is cooked until the center coagulates and develops a viscous texture, it becomes especially soft and \"melt-in-the-mouth\", and sticks mildly to the knife blade when sliced. Known for its smooth but intense flavor, the sun-dried Japanese \"Tong Sum\" Abalone has a darker, brown color the shade of rich caramel. After a period of storage, a powdery, white patina may form on its surface due to the natural protein inside the abalone. Not only is it not a signal of declining quality, but one of the hallmark characteristics of a top-quality Sun-dried Japanese \"Tong Sum\" Abalone. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e*\u003c\/strong\u003eTo soften dried abalone, always soak them in fresh water, cold, for two days to retain its original, delicate, fresh flavor before seasoning and preparing with condiments such as scallion, ginger and wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!-- TABS --\u003e\n\u003ch5\u003e\u003cspan\u003eAbalone \u0026amp; Its Health Benefits\u003c\/span\u003e\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eAbalone is a large sea mollusk found in cold water off the coasts of Southern New Zealand, South Africa and Australia, and North America and Japan.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eOften a status symbol in Asia, dried abalone is widely eaten for wealth and prosperity during the Lunar New Year and at feasts and festivities.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eChinese considered it one of the big four delicacies of the sea among sea cucumbers, shark fins and fish maws.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCompared to fresh abalone, dried abalone has a more intense and concentrated flavor and a nicer tender texture to the bite. However, it is also sweeter in taste and firmer in texture than canned or frozen ones.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eEach abalone has its own unique characteristics, but shares commonalities such as texture and strong and fresh flavor.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMany may not know that abalone has an iridescent, blue or turquoise mother of pearl shell. Its shell camouflages with the surroundings, hiding among jagged rocks blending with the algae making harvesting by hand a challenging feat, if not sometimes impossible. The sun and air drying process is equally complicated which makes them more so rare and valuable.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eThe highest quality abalone species are \"ho ma\" abalone \"mong\" abalone (both from Amori, northern part of Japan's main island) and Iwate abalone (from Iwate, Japan's northeastern coast).\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAbalone is rich in protein, vitamin K, vitamin E and iron.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn Chinese medicine, abalone is a \"yin\" food. It moistens the lungs, cleanses the liver and clears away heat relieving dry coughs and fever.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003e\u003cspan\u003eHow Do I Prepare\/Eat Dried Abalone?\u003c\/span\u003e\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eDried abalone connoisseurs enjoy abalone by braising it whole in broth and savoring it like a steak or some prefer in slices with a savory sauce.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDried abalone can also be added in soup or combined with Chinese herbs for medicinal soup. It will impart a distinct flavor to the soups.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eTo soften dried abalone, soak them in a pot of fresh water for 2 days. Change water daily and clean the abalone thoroughly each time. When the soaking is complete, prepare a pot of fresh water with ginger and scallion and bring to boil. Briefly cook abalone for 5 minutes. Add chicken, ham or pork and more water. Cook for 6-8 hours in medium heat. Turn off the heat and let sit. After 30 minutes, use low heat to cook them for another 2-3 hours to finish.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eThe drier and bigger the abalone, the longer it takes to soften. It may take about 3-5 days.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003e\u003cspan style=\"color: #cccccc;\"\u003e\u003cem\u003eDisclaimer\u003c\/em\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003eThese statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. Anyone currently under medication should consult their physician before taking any health supplements.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c!-- \/TABS --\u003e","published_at":"2020-07-02T18:46:56-04:00","created_at":"2020-07-02T18:46:56-04:00","vendor":"Po Wing Online","type":"Abalone","tags":["Abalone","Dried Abalone","Premium","Type_Dried Abalone","Type_Premium"],"price":87500,"price_min":87500,"price_max":175000,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":34971176960166,"title":"4oz (114g)","option1":"4oz (114g)","option2":null,"option3":null,"sku":"013212J105","requires_shipping":true,"taxable":false,"featured_image":{"id":29651266994342,"product_id":5417414754470,"position":3,"created_at":"2021-07-01T17:08:40-04:00","updated_at":"2021-07-01T17:08:58-04:00","alt":"Aged Sun-Dried Japanese \"Tong Sum\" Abalone (11) #237021-Po Wing Online-Po Wing Online","width":1000,"height":1000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0411\/2567\/5174\/products\/aged-sun-dried-japanese-tong-sum-abalone-11-237021-po-wing-online-po-wing-online-3.jpg?v=1625173738","variant_ids":[34971176960166]},"available":true,"name":"Aged Sun-Dried Japanese \"Tong Sum\" Abalone (11) #237021 - 4oz (114g)","public_title":"4oz (114g)","options":["4oz (114g)"],"price":87500,"weight":128,"compare_at_price":null,"inventory_management":"shopify","barcode":"237021","featured_media":{"alt":"Aged Sun-Dried Japanese \"Tong Sum\" Abalone (11) #237021-Po Wing Online-Po Wing 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Online","id":21994056089766,"position":6,"preview_image":{"aspect_ratio":1.333,"height":3024,"width":4032,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0411\/2567\/5174\/products\/aged-sun-dried-japanese-tong-sum-abalone-11-237021-po-wing-online-po-wing-online-6.jpg?v=1625173736"},"aspect_ratio":1.333,"height":3024,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0411\/2567\/5174\/products\/aged-sun-dried-japanese-tong-sum-abalone-11-237021-po-wing-online-po-wing-online-6.jpg?v=1625173736","width":4032}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"color: #800a0a;\"\u003e\u003cstrong\u003eExtremely Limited Quantity\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003e$3,500\/lb\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin: \u003c\/strong\u003e\u003cspan\u003eJapan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade: \u003c\/strong\u003e11 pcs\/lb (or 16 oz)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCharacteristics:\u003c\/strong\u003e\u003cspan\u003e \u003cspan style=\"font-weight: 400;\"\u003eExquisitely fragrant and sweet, the Sun-Dried Japanese \"Tong Sum\" Abalone is a favorite among connoisseurs for its soft yolk and sought-after, candy-like qualities. When the abalone is cooked until the center coagulates and develops a viscous texture, it becomes especially soft and \"melt-in-the-mouth\", and sticks mildly to the knife blade when sliced. Known for its smooth but intense flavor, the sun-dried Japanese \"Tong Sum\" Abalone has a darker, brown color the shade of rich caramel. After a period of storage, a powdery, white patina may form on its surface due to the natural protein inside the abalone. Not only is it not a signal of declining quality, but one of the hallmark characteristics of a top-quality Sun-dried Japanese \"Tong Sum\" Abalone. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e*\u003c\/strong\u003eTo soften dried abalone, always soak them in fresh water, cold, for two days to retain its original, delicate, fresh flavor before seasoning and preparing with condiments such as scallion, ginger and wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!-- TABS --\u003e\n\u003ch5\u003e\u003cspan\u003eAbalone \u0026amp; Its Health Benefits\u003c\/span\u003e\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eAbalone is a large sea mollusk found in cold water off the coasts of Southern New Zealand, South Africa and Australia, and North America and Japan.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eOften a status symbol in Asia, dried abalone is widely eaten for wealth and prosperity during the Lunar New Year and at feasts and festivities.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eChinese considered it one of the big four delicacies of the sea among sea cucumbers, shark fins and fish maws.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCompared to fresh abalone, dried abalone has a more intense and concentrated flavor and a nicer tender texture to the bite. However, it is also sweeter in taste and firmer in texture than canned or frozen ones.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eEach abalone has its own unique characteristics, but shares commonalities such as texture and strong and fresh flavor.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMany may not know that abalone has an iridescent, blue or turquoise mother of pearl shell. Its shell camouflages with the surroundings, hiding among jagged rocks blending with the algae making harvesting by hand a challenging feat, if not sometimes impossible. The sun and air drying process is equally complicated which makes them more so rare and valuable.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eThe highest quality abalone species are \"ho ma\" abalone \"mong\" abalone (both from Amori, northern part of Japan's main island) and Iwate abalone (from Iwate, Japan's northeastern coast).\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAbalone is rich in protein, vitamin K, vitamin E and iron.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn Chinese medicine, abalone is a \"yin\" food. It moistens the lungs, cleanses the liver and clears away heat relieving dry coughs and fever.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003e\u003cspan\u003eHow Do I Prepare\/Eat Dried Abalone?\u003c\/span\u003e\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eDried abalone connoisseurs enjoy abalone by braising it whole in broth and savoring it like a steak or some prefer in slices with a savory sauce.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDried abalone can also be added in soup or combined with Chinese herbs for medicinal soup. It will impart a distinct flavor to the soups.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eTo soften dried abalone, soak them in a pot of fresh water for 2 days. Change water daily and clean the abalone thoroughly each time. When the soaking is complete, prepare a pot of fresh water with ginger and scallion and bring to boil. Briefly cook abalone for 5 minutes. Add chicken, ham or pork and more water. Cook for 6-8 hours in medium heat. Turn off the heat and let sit. After 30 minutes, use low heat to cook them for another 2-3 hours to finish.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eThe drier and bigger the abalone, the longer it takes to soften. It may take about 3-5 days.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003e\u003cspan style=\"color: #cccccc;\"\u003e\u003cem\u003eDisclaimer\u003c\/em\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003eThese statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. Anyone currently under medication should consult their physician before taking any health supplements.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c!-- \/TABS --\u003e"}

Aged Sun-Dried Japanese "Tong Sum" Abalone (11) #237021

Product Description

Extremely Limited Quantity

$3,500/lb

Origin: Japan

Grade: 11 pcs/lb (or 16 oz)

Characteristics: Exquisitely fragrant and sweet, the Sun-Dried Japanese "Tong Sum" Abalone is a favorite among connoisseurs for its soft yolk and sought-after, candy-like qualities. When the abalone is cooked until the center coagulates and develops a viscous texture, it becomes especially soft and "melt-in-the-mouth", and sticks mildly to the knife blade when sliced. Known for its smooth but intense flavor, the sun-dried Japanese "Tong Sum" Abalone has a darker, brown color the shade of rich caramel. After a period of storage, a powdery, white patina may form on its surface due to the natural protein inside the abalone. Not only is it not a signal of declining quality, but one of the hallmark characteristics of a top-quality Sun-dried Japanese "Tong Sum" Abalone.

*To soften dried abalone, always soak them in fresh water, cold, for two days to retain its original, delicate, fresh flavor before seasoning and preparing with condiments such as scallion, ginger and wine.

Sku: 013212J105
$875.00
Maximum quantity available reached.
  • Abalone is a large sea mollusk found in cold water off the coasts of Southern New Zealand, South Africa and Australia, and North America and Japan.
  • Often a status symbol in Asia, dried abalone is widely eaten for wealth and prosperity during the Lunar New Year and at feasts and festivities.
  • Chinese considered it one of the big four delicacies of the sea among sea cucumbers, shark fins and fish maws.
  • Compared to fresh abalone, dried abalone has a more intense and concentrated flavor and a nicer tender texture to the bite. However, it is also sweeter in taste and firmer in texture than canned or frozen ones.
  • Each abalone has its own unique characteristics, but shares commonalities such as texture and strong and fresh flavor.
  • Many may not know that abalone has an iridescent, blue or turquoise mother of pearl shell. Its shell camouflages with the surroundings, hiding among jagged rocks blending with the algae making harvesting by hand a challenging feat, if not sometimes impossible. The sun and air drying process is equally complicated which makes them more so rare and valuable.
  • The highest quality abalone species are "ho ma" abalone "mong" abalone (both from Amori, northern part of Japan's main island) and Iwate abalone (from Iwate, Japan's northeastern coast).
  • Abalone is rich in protein, vitamin K, vitamin E and iron.
  • In Chinese medicine, abalone is a "yin" food. It moistens the lungs, cleanses the liver and clears away heat relieving dry coughs and fever.
  • Dried abalone connoisseurs enjoy abalone by braising it whole in broth and savoring it like a steak or some prefer in slices with a savory sauce.
  • Dried abalone can also be added in soup or combined with Chinese herbs for medicinal soup. It will impart a distinct flavor to the soups.
  • To soften dried abalone, soak them in a pot of fresh water for 2 days. Change water daily and clean the abalone thoroughly each time. When the soaking is complete, prepare a pot of fresh water with ginger and scallion and bring to boil. Briefly cook abalone for 5 minutes. Add chicken, ham or pork and more water. Cook for 6-8 hours in medium heat. Turn off the heat and let sit. After 30 minutes, use low heat to cook them for another 2-3 hours to finish.
  • The drier and bigger the abalone, the longer it takes to soften. It may take about 3-5 days.

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. Anyone currently under medication should consult their physician before taking any health supplements.


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