These are dried adductor muscles of scallops that are comesible in the fresh or dried state. The Japanese product is of the best quality. It has a strong and rich flavor. China in less product and quality is not as good as that of Japan.
The dried scallop nuts are neutral in nature and have a slightly sweet and salty taste, a powerful scent and a delicious flavor. They can be served in dishes or as an ingredient in a soup. It is a good food for health that suits all ages and sexes throughout the year.
Dried scallop adductors are dried foods obtained by boiling in salt water before drying them. The drying process makes it possible to condense its components, which makes it a low fat in fat and rich in protein. It keeps preserved long enough.
The dried adductor muscle, which sold at the gold prices since the eDo era, was considered an important export product for Hokkaido. At that time, dried adductor muscle in Hokkaido was transported to Dejima, Nagasaki, from where he was sent to the main Chinese ports.
The dried scallop nuts, Hotate Bushi, is consumed in Japan, as an aperitif or accompaniment to an alcoholic beverage. The rich broth obtained by soaking the dried nuts in water overnight is used in various dishes, such as the Ramen, the Takikomi Gohan (rice cooked with various ingredients), soups and boiled dishes. The softened nuts are consumed as they are and are also used in various Japanese and Western dishes, including salads and Gyoza.
It is common that white powder appear on the surface of the dried scallops and adhere to the surface. The powder can come from the deposition on the surface of the salt or amino acids contained in the scallop or activity of microorganisms such as mold.
Fresh scallop nuts contain about 20% protein and, once dried, this percentage increases to about 65%, making it a protein food with very high nutritional value.
Scallop nuts are rich in amino acids constituting UMAMI, such as glycine, alanine, glutamic acid and inosinic acid. They also contain various other useful nutrients.
It should be noted that these dried scallop are also used as an ingredient in Chinese medicine because they are rich in taurine (Taurine would have a reputation for improving liver functions and reduce symptoms such as steatosis. Hepatic, hypertension, hypercholesterolemia, hyperglycemia, loss of visual acuity, fatigue and hangover), in potassium (it would maintain the osmotic pressure and moisture inside and at The outside of the cells and eliminate the excess moisture and sodium of the body, which would reduce swelling and warns high blood pressure), zinc (zinc would help prevent disorders of taste. He would also stimulate the metabolism of the whole body. It would be essential for children's development and have beneficial effects on the skin and hair thanks to its stimulation of skin metabolism and capillary), of
B12 vitamins and folic acid (vitamin B12 and folic acid prevents anemia).
How to prepare dried scallops before cooking them?
Soak the scallop nuts drieds in clean water for about 1 hour so that they soften by absorbing water.
Rinse and gently clean the dried scallops and remove the old muscles on the edge of the shells. Put them in a large bowl and add an appropriate amount of slices of ginger, shallots and clean water.
Cook with vapor over high heat for about 30 minutes.
Soaking water can be kept to serve as a basis in the kitchen or broth.
