#dried seafood

[anime--food]

Shin Chuuka Ichiban! - Episode 4

[racingtoaredlight]

RTARL investigates the world of very expensive Japanese snack foods

Well, it’s actually just the one snack food. It’s a scallop if you are unsure of what you’re looking at. And I’m not entirely clear on how expensive these things are.

I’m told they are very expensive. Somebody had them in my office but they had received them as a gift. From what I can tell it’s about $10-$20 for that one little package. Here is what I had on my desk to give a sense of scale:

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The scallop has been dried and even though I can’t read Japanese I feel confident in saying there aren’t many if any preservatives used in the production of this foodstuff.

I tried to get some good shots but I think the one with the pen is the only one that looks like anything.

OK, so you probably haven’t had one of these if you’re reading this blog and you aren’t a bot. Don’t be boring and tell me it looks gross and run away. It’s a prized item and you probably won’t ever run across it.

My official review is short. It tastes like a Hokkaido scallop. That’s what it is so that doesn’t say much but it also says everything that needs to be said. There isn’t a chemical aftertaste and there isn’t a lot of saltiness. The texture is jerky-like but not tough. You put the whole scallop in your mouth, abductor and all, and chew it up. It’s pretty great.

Hokkaido scallops are a little sweeter than the Maine scallops you usually get at American restaurants. (LIFEHACK!!! When a seafood is described as sweet that usually means it doesn’t have a lot of flavor but for scallops it actually is an appropriate descriptor. Nantucket Bay Scallops are legitimately sweet, for example, and other scallops are sweet in a scale relative to them.) Japanese scallops are, in and of themselves, no particularly rare delicacy. They aren’t served as much at white table cloth restaurants in the U.S. due to their odd shape (kind of bowed out on the sides) and the fact that they don’t caramelize as obviously as Maine scallops. I personally like the flavor of Hokkaido scallops a little better but that might be more a product of how they are packed than any inherent quality of the animal.

As a fan of dried seaweed snacks I’m maybe in need of a deeper dive into savory Japanese snacks. If you have suggestions in the comments I will surely acknowledge them if I see them and then probably forget whatever was suggested.

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[eggwhiteswithspinach]

But this article isn’t about soy sauce. This article is about sauces made from dried seafood.

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[eggwhiteswithspinach]

My guess is that when you have a sauce made seafood, and dried seafood (that removes all the water content and concentrates that flavour) you create a sauce that has all the elements for creating a nice umami dish. So when you add it to a dish, it brings out a much deeper flavour than if you just use salt.

#FOOD

[eggwhiteswithspinach]

Did this inspire you to learn more about other types of sauces? To try it out? Or have I turned you off from ever trying any of these now that you know dried seafood are the core components of these sauces?

https://medium.com/the-brain-is-a-noodle/oyster-sauce-and-xo-sauce-a-dive-into-umami-70dd58bb1a46 / #sauces

[paulpingminho]

[amazingvietnam]

Drying seafood - Vung Tau 1971

Hải sản phơi khô - Vũng Tàu 1971

source: manhhai

[wholesalersfood]

Dried seafood suppliers and wholesalers

Dried seafood suppliers and wholesalers

Dried seafood fish snacks are very popular worldwide, because they do not need to cook, they are delicious and also useful. Unlike the crackers that are harmful to the body, dried fish snacks benefit and does not affect the figure because they are low in calories. Average calorie dried fish is about 200 kcal per 100 grams of product.

Dried seafood fish – this is the highest quality product that…

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