Kunihiro factories are ISO 9001 & USA HACCP certified
USEFUL TRIVIA
What is IQF (Individual Quick Freezing)?
Individual Quick Freezing means freshness is ensured with all the seafood juices locked in.
Meat texture is also guaranteed due to this process.
In layman terms， it means you are getting the natural sweetness that comes with this Premium Sashimi Oyster
Material Country Of Origin
Japan
Global Market
Japan， Europe， Hong Kong， Singapore & many more
Handling care
Keep in freezer
So， why hesitate? Purchase Premium Sashimi Oyster from us right now!
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Packaging: Raw OYSTER (Net Weight 1Kg)
Approximately 36-45 pcs
Size Comparison
(frozen against 50cent & 1dollar new coins)
Easy To Cook & Eat
Defrost with running water for 5 -10 minutes with 1 minute interval
After 1 minutes in running water (1st time)
After 1 minutes in running water (2nd time)
Touch the oyster with your finger， if it's still icy or hard then rinse a few more time
READY TO EAT!
Serving Suggestions
Breaded Deep Fried Oyster
FRIED OYSTER OMELETTE (2 servings)
Ingredients:
2 tbsp tapioca flour
½ tbsp plain flour
1 tbsp rice flour
½ cup (150 ml) water
3 eggs (beaten)
300g fresh oysters
¼ cup of canola oil
1 stalk spring onion (finely cut)
Fish sauce or soy sauce to taste
White pepper powder to taste
Instructions:
1. In a mixing bowl, mix tapioca flour, allpurpose flour, rice flour and water to form a runny batter
2. Heat the canola oil in frying pan until hot. Reserve about ¼ cup of batter an pouring the remaining into the hot pan. Once the batter coagulates, pour in beaten eggs
3. Cut through the batter with spatula so as to allow egg mixture to flow to the bottom. Panfry until bottom layer is crisp brown
4. Drizzle with fish sauce or soy sauce. Cut omelette into smaller pieces using spatula. Push to the side of pan, leaving a hole in the middle. Toss in oysters and remaining batter. Stirfry quickly for half a minute
5. Dish up. Sprinkle with spring onion and pepper. Serve immediately
Recipe by What To Cook Today at http://whattocooktoday.com/friedoysteromelette.html