Monpao[50g~]Highest-quality Japanese-made Oami Dried Abalone*In Stock*

-Monpao (Ami abalone, Oami dried abalone)
The dried abalone (Awabi) produced in Kujyukuri district, Boso, Japan.
※Manufactured in Yoshihama district, Sanriku, Japan.

Monpao is ranked one of Japan's 'Three Graet' dried abalone varieties,
along with,
-Kippin (Kippin dried abalone)
-Oma (Oma dried abalone)

Monpao is large with thicker meat compared to Kippin.

Most Monpao is shipped to Hong Kong through trading firms,
from where it is then sent around the world.
Therefore, even most dried abalone sold in Japan
is reverse imported from Hong Kong.
But we uses proprietary routes to procure dried abalone directly
from the Sanriku producing area in Japan,
so we can provide the highest grade of authentic product.

Product name : 50g~
 ※The size of the dried abalone is about 600g each,
  and this is called a 'Tou'(Head).
Amount: 1piece
Raw ingredient: Kuro awabi (Haliotis discus), Megai awabi (Haliotis gigantea), Madaka awabi (Haliotis madaka)
Harvested in: Kujyukuri district, Boso, Japan
Produced in: Yoshihama district, Sanriku, Japan
Production period: January 2019

【About Dried abalone】
1. Dried abalone is one of 'Fore Great' Chinese sea flavors
 (Dried abalone, Dried sea cucumber, Shark fins, and Haiyan's nest)
 used widely in Chinese cuisine,
 and is an ingredient with the highest quality of taste and appearance.
2. In addition to Japanese-made production,
 there are also those produced in places such as Oman and South Africa,
 but dried abalone produced in Japan have been considered
 the highest quality and drawn the highest prices since long ago.
3. Our craftsmen carefully selects the abalone which are most suitable for drying
 from domestically-produced abalone to create our dried abalone.
 Only 1/3rd to 1/4th of all raw abalone meet this standard.
 Creating good dried abalone starts with the selection of the right raw abalone.
4. There is also a great deal of know-how and conditions required to dried abalone.
 The famous 'Kippin' has been exported to countries like China
 as a luxury ingredient since the Edo period,
 but production stopped in about 1950.
 Entering the 1990's it was revived through trial
 and based on traditional the 'book of production methods',
 mainly by the regional Yoshihama Fishery Cooperative.
 The quality of Japanese-made dried abalone is said to be superior,
  thanks to these efforts.
5. The size of the dried abalone is about 600g each,
 and this is called a 'Tou'(Head).
 For example, 30 Tou of dried abalone would equal 20g of dried abalone.
6. Rehydrating them increases the weight of the meat by 7-8 times.
 ※This varies by rehydration method.
  The ordinary chef rehydrating them is said to give about 5 times the weight.
7. The price of dried abalone increases rapidly with size.
 Example: Monpao(Oami dried abalone) 100g [Extra-large size]
8. These products are dried, so please store them
 -Out of direct sunlight
 -In a cool place
 -With good ventilation
 A refrigerator is also acceptable, but please avoid freezing them.
 Furthermore, if they are too cold they may become frosted,
 so please take care to avoid this.


*Tax included.

*Shipping fee is not included.More information

Shipping method / fee

The shipping fees and delivery method/s for this product are as follows.
Japan domestic shipping fees for purchases over ¥20,000 will be free.

  • Domestic

    Domestic : Sagawa Express or Japan Post.

    Shipping Fees are the same all over country inside Japan ¥864

*Japan domestic shipping fees for purchases over ¥20,000 will be free.