Awabi /abalone/ “katai”

This can be a very crunchy shellfish, I mean so crunchy that many people would spit it out or lose interest and stop chewing. But if you are used to the idea, it can be smooth sailing. The advantage to the awabi is; the center cut is much softer and less chewy and not crunchy at all. It’s the outside (leading edge) of the shellfish that is very “katai” which in Japanese is all about texture.

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