Golden Treasures from Hokkaido: Our Japanese dried scallops bring the essence of Hokkaido's pristine waters to your table. These golden scallops emit an oceanic fragrance and boast a unique flavor profile—sweet, salty, and savory all at once.

Premium Quality Selection: Meticulously graded, dried scallops are versatile in use, they enhance soups, sauces, or stand alone as a delicacy.

• Wash and soak the conpoy in cold water for at least 30 minutes before use. For soups, you can reserve the soaking liquid to be added to the soups as the conpoy flavors have already been extracted into the water.

• One of the benefits of using conpoy is that since they have such rich and concentrated umami flavor, you can reduce the amount of salt or even eliminate salt in your dish.

• Even adding a few pieces of dried scallops completely elevates the flavor of a humble bowl of congee. Smaller sized dried scallops or broken pieces are best for soups or congees while larger ones can be served whole.

Step 1: Rinse and soak the dried scallops in a bowl for 30 minutes.

Step 2 (optional): Reserve the top part of the soaking liquid to add into your dish as debris may have settled on the bottom.