Wild Arctic geoduck, also known as kuro mirugai, is hand-harvested from rocky sea floors 70 to 80 meters deep in the Arctic Circle.\nIt\u2019s super rare and top-quality, with amber color.\nYou\u2019ll notice a natural ocean scent and a hint of sweetness. The texture is firm and crunchy, with a smooth, clean taste that\u2019s only found in wild shellfish.
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\nEach Kuro Mirugai is carefully cleaned and trimmed immediately after harvest, then processed using advanced IQF (Individually Quick Frozen) technology to lock in its freshness, nutrients, and texture \u2014 ensuring sashimi-grade quality.
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\nVersatile in the kitchen, Kuro Mirugai can be prepared as nigiri or gunkan sushi, stir-fried, grilled with garlic, or even deep-fried as tempura. However it\u2019s cooked, the meat stays tender and crisp, and when heated, its natural sweetness shines through \u2014 making it one of the most sought-after delicacies for seafood lovers.
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\u25c6Ingredients: Kuro Mirugai, Soup<\/p>\n
\u25c6Net Weight: 600g per pack (Solid: 450g \/ Liquid: 150g)<\/p>\n
Packaging:<\/b> 25 packs per carton<\/p>\n
Storage:<\/b> Keep Frozen at or below -18\u00b0C<\/p>\n
Suggested Uses:
\n\n\u00b7 Sushi and sashimi (nigiri, gunkan, chirashi):
\n\n\u00b7 Grilled or butter-poached geoduck with garlic:
\n\n\u00b7 Seafood salads and cold platters:
\n\n\u00b7 Deep-fried geoduck tempura:
\n\n\u00b7 Geoduck miso soup or hotpot:
\n\n\u00b7 Western tapas or fusion dishes:
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