北海道生食等級干貝運用法式煙燻手法，將特殊煙燻槍注入進口櫻桃木屑，然後創造出櫻桃味的煙霧，並將此煙霧用玻璃罩住，鎖入新鮮干貝內，煙燻後香氣配合干貝的鮮甜，無敵美味沁入味蕾。
Hokkaido’s raw-grade dried scallops are smoked in a French style, using a special smoker filled with imported cherry wood chips to create a cherry-flavoured smoke, which is then covered in glass and locked into the fresh dried scallops.
