Ishiwatari Shoten Sanriku Umami Scallop and Collagen XO Sauce

Ishiwatari Shoten Sanriku Umami Scallop and Collagen XO SauceProduct Description Kesennuma scallops are renowned for their high glycogen content, which intensifies their umami flavor when dried. However, their delicate structure often makes them prone to breaking. To harness this high quality ingredient, we developed an XO sauce primarily made from shredded scallop meat. This exquisite condiment combines Kesennuma scallops with Jinhua ham, shrimp roe, Miyagi Prefecture soybeans, shallots, Sichuan chili peppers,

8 (2 to 10 cups) Synchro-Cooking 0

Storage: Room temperature

fold it and pat or wipe your face with it for extra benefits

- Pocket-sized and easy to carry

then wrap sections for a few to 30 seconds to form curls—even at higher settings (140–180°C)

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do not refrigerate or freeze the cubes

the bottle comes with a fully shock-absorbing pouch that protects the bottle body

This fan book includes an interview with the creator of My Melody

and mildly acidic

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It features ultra low-friction "Jetstream" ink