The idea of eating this shell-fish raw is a phenomenon that only the Japanese could have figured out. The abalone you get in Japan is unlike anywhere else, the texture, the crunchiness, the taste, it is certainly unique.

In this video you see the abalone after it was salted for one hour, then it is de-shelled and washed, the innards are kept to make a sauce and that is what you see at the end of the flick.

Innards: