Origin: Kansai, Japan

Features: Produced in Kansai, Japan, the sea cucumber from this region has shorter and sparser spines but thicker flesh. It has a soft and elastic texture, and is much more affordable compared to sea cucumbers from Hokkaido, making it suitable for home use.

Nutritional Value: Sea cucumber is sweet and neutral in nature, with high nutritional value. It is rich in protein, easily absorbed by the body, and has yin-nourishing and kidney-reinforcing properties. Its tender texture makes it easy to digest, suitable for people of all ages.

产地：日本关西

特色：产自日本关西，关西刺参的刺较稀疏且短，肉质厚实，口感软滑有弹性。

食疗价值：海参味甘，性平，营养价值高，富含蛋白质，易于吸收，具有滋阴补肾的功效。肉质细嫩，易消化

推荐菜式：海参在浸泡后可搭配蚝油和葱段炒制成葱烧海参。还可以加入鸡汤中制作成坐月必备的海参炖鸡汤。

烹饪方法：先清洁好浸泡用的器具，确保无油污。煮沸水后，将海参放入焖至水凉，再用清水浸泡一天，需放入冰箱中，早晚换水。检查海参是否变软，如未变软，则需重复煮沸水后焖至水凉，再浸泡一天，放入冰箱中并早晚换水，重复步骤直到海参变软。取出海参，开肚清理内脏。烧水加姜汁（去腥味），将发透的海参焯水1分钟，然后倒掉姜汁。

适合人群：一般人群均可食用。

储藏方法：未浸泡的海参应存放于通风阴凉处，如需长期保存，建议密封后放入冰箱（0-8℃）保存。