Dried oysters

Dried oysters are dehydrated shellfish commonly used in cooking to add an intense umami and briny flavor to various dishes. They are obtained by drying fresh oysters, a process that concentrates their flavor and allows them to be preserved for longer.

The origin of dried oysters is primarily linked to Asian cuisine, especially in countries like China, Korea, and Japan, where they are a traditional ingredient in soups, broths, and stews. However, their use has also spread to other cuisines around the world due to their ability to enhance the flavor of dishes.

In terms of their properties, dried oysters are rich in proteins, minerals like zinc and iron, and provide a deep and characteristic flavor that enriches culinary preparations. They are an excellent natural flavor enhancer, ideal for recipes that require a marine and umami touch.

In Latin America, dried oysters may also be referred to as dehydrated oysters, salted dried oysters, or simply dried oysters. Although their use is not as common as in Asia, more and more chefs and cooks are incorporating them into their recipes to provide a unique flavor profile.