Wild
Awabi (Abalone) is one of the ocean's most prized delicacies — a large sea snail that has been treasured in Japanese cuisine for over a thousand years. Ancient records show Awabi was among the tributes offered to the Imperial Court, and today it remains a symbol of ultimate luxury dining and celebratory meals.
Japan produces three main species: Kuro-Awabi (Black Abalone, the most prized), Megai-Awabi (a slightly larger species), and Ezo-Awabi (from cold northern waters). All share the characteristic firm-crunchy texture and deep, oceanic umami that make Awabi so extraordinary. The liver (kimo) is a further delicacy — a rich, intensely flavored preparation that concentrates the essence of the sea.
Advance Intertrade sources live Awabi from Chiba, Nagasaki, and Hokkaido — the three great Awabi producing regions. Live shipping via air freight ensures peak freshness and enables the highest-value preparations.
Sliced live from the shell — the crunchy, firm flesh with clean oceanic sweetness represents the pinnacle of shellfish sashimi.
Grilled whole in the shell with butter and sake, or sliced and pan-seared — cooking transforms the texture and intensifies the flavor.
Slow-steamed for hours — the flesh becomes incredibly tender while maintaining flavor. A luxurious kaiseki preparation.
The centerpiece of high-end kaiseki menus — showcasing the chef's skill in extracting maximum value from every part of the animal.
| Size | Grade | Common Use |
|---|---|---|
| 80–150g | Small | Sashimi portions, sushi |
| 150–300g | Medium | Steaks, sashimi — most popular |
| 300–500g | Large | Presentation kaiseki, celebration meals |
| 500g+ | Jumbo | Ultra-premium, extraordinary presentations |
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