The abalone is seasoned with good quality salt, and this is repeated every day for 3 days.
The seafood wholesaler "Hiro no Ya" in the western town of Kita Sanriku in Iwate Prefecture. It is located near the sea. The area around Kita Sanriku is like a joint between the sea and the mountains, and this makes it the perfect environment for abalone.
Nutrients from the forest flow through to the sea; this gives the local konbu (kelp) and Wakame seaweed a lot of natural minerals. As the abalone slowly grows in the cold sea, it feeds upon marine plants like seaweed, and this gives it its characteristic condensed umami (taste) and smell.
For chefs around the world the umami of this abalone from Kita Sanriku is quite sought after, and it is a food ingredient which can be used together with anything. The thick abalone is seasoned with good quality salt, and this is repeated every day for 3 days.
Aging really binds the abalone with umami, and the resulting product is called “Abalone seasoned with salt and aged.” The more you chew it, the more it overflows with rich flavor from the soft meat. By cooking it with butter sauté, etc., you can enjoy an even greater deep taste.
Shop’s comment：Simply sauté lightly in butter and enjoy. Slice in 5 mm thick and enjoy the rich taste without adding anything. For cooking ingredient such as soup or Sugatani (simmer by keeping a whole shape), soak in water overnight to reconstitute. Juice produced when it is reconstituted can be used as dashi stock.