Japanese style boiled abalone (ready to eat)

Isozo: The word "iso" means "seaside" in Japanese. "isozo" is a traditional Japanese method of cooking seafood with thick sauce. The sauce is added with seaweed and simmered over slow fire. The sweetness of the seaweed Penetrating into the tender meat of the abalone, the texture of the abalone is moderately soft and hard, with a chewy texture, yet soft and smooth at the same time, with a rich flavor and a rich texture.