There are more than 2000 types of hoya, but the population consumes mainly maboya (ma hoya) and red hoya in Japan. In addition to Japan, hoya sea pineapple is also consumed in South Korea, Italy and Chile.
Sea pineapple is a rare ingredient characterized by surprising taste notes: sweetness, salinity, bitterness, acidity and umami.
Fishermen consume it by drinking alcohol because it leaves a sweet aftertaste.
On the palate, it expresses very powerful and iodized notes similar to sea urchin tongues.
Hoya sea pineapple contains a large amount of nutrients such as iron (about 6 times more than spinach), zinc (about 1.5 times more than a chicken liver), potassium (about 1.5 times more than banana), vitamin B12 (more minus the same amount as for amberjack), DHA fatty acids (identical to fatty tuna), EPA fatty acids (3 times more than horse mackerel) and plasminogen (about 4 times more than scallops).
Our perfect combination : this sea pineapple concentrate will be suitable for dishes and sauces made from fish, shellfish, risottos, carpaccios, buttered sauces.