Japanese Hokkaido Dried Scallops
Japanese Hokkaido Dried Scallops
Japanese Hokkaido Dried Scallops
Japanese Hokkaido Dried Scallops

Japanese Hokkaido Dried Scallops

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Dried scallop (干贝, gan bei), or conpoy, is made from the adductor muscles of scallops and is known for its sweet and umami aroma. Dried scallop is a common ingredient in Cantonese cuisine and is often used in congees, soups, and sauces to infuse a rich, savory, and superior flavor and taste.

Before using, gently rinse dried scallop a few times. Rehydrate in tap water for 2 to 3 hours, then drain. You can tear it into smaller pieces, so as to infuse more flavor into a dish.

You can store dried scallop in an airtight jar in the fridge for up to a year. You can also freeze it to store for even longer.