Known as the gem of the sea, this Japanese KanTo sea cucumber is prized for its plump body and distinctive cone-shaped protrusions. Its smooth texture and pleasantly chewy bite make it a delicacy enjoyed by seafood lovers. Naturally rich in nutrients and trace minerals, this sea cucumber is a nourishing choice that complements a balanced and varied diet.
Instructions for Preparing Dried Sea Cucumbers 1. Initial Soaking Rinse the dried sea cucumbers thoroughly under running water. Place them in a clean container with enough water to cover them completely. Refrigerate for 12 hours. 2. First Boiling Drain the water from the soaked sea cucumbers. Transfer them to a pot, add fresh water, and heat over low heat. Once the water begins to boil, immediately turn off the heat. Allow the sea cucumbers to sit in the pot until the water cools completely. 3. Cleaning Cut the sea cucumbers open and carefully remove the internal organs and any impurities. 4. Second Boiling Place the cleaned sea cucumbers in a container with fresh water and refrigerate for another 12 hours. Repeat the boiling process from step 2. If the sea cucumbers remain tough, repeat the boiling process one more time to achieve the desired tenderness. 5. Final Rehydration After boiling, submerge the sea cucumbers in fresh water and refrigerate for 48 hours. Remember to change the water every 12 hours to ensure they fully rehydrate and expand. 6. **Storage** After rehydration, portion the sea cucumbers into resealable freezer bags, adding half a cup of water to each bag. Store them in the freezer. Before cooking, thaw the sea cucumbers by soaking the sealed bags in water. Once thawed, they are ready for use in your recipes.
Store in a cool, ventilated, and dry place, away from direct sunlight.
This product can expose you to chemicals which is known to the State of California to cause cancer. For more information, go to www.P65Warnings.ca.gov