◆Getting out sand freshness Hokki produces sand by germfree seawater. ◆Take off a univalve, and 北寄片貝 does not perform hot water, rapidly froze it, and shut in taste. For the hospitality that is sudden in being able to easily have by thawing ☆* Hokki soysouse makes Gyosho and broth to a base. Sashimi or a secret ingredient are usable widely. ◆As I boil it and finish the hem clam to wrap up the taste ingredient of the hem clam well, and the getting out sand is done, or you defrost running water naturally, and please just have it.