Imperial Japanese Abalone Brine Sauce

Imperial Japanese Abalone Brine Sauce 

Kinohimitsu Imperial Japanese Abalone uses only superior quality Japanese abalone in brine.

The lighter flavor of the brine makes a perfect addition to soups. Abalone was added to boil for 25 minutes at 121°C and then rapidly cooled to 45°C for a pleasant chewy texture.

• 2 Cans of Abalone (2 Can x 100g, 10pcs )
• 4 Cans of Abalone (4 Can x 100g , 10pcs)