How many abalone type at asia?

Question:

sea food

Answer:

Commonly there are 2 the white and black lipped abalone these are smaller and less expensive the giant abalone is more native in the water off of Japan and Korean, I use live abalone in Japan and Singapore, they are tough and need to be either pressure cooked soft, the Japanese use a cut up daikon radish and Kombu seaweed to get them soft, they they slice for sushi or braise in a clay pot like the Chinese with veg, lap chong/chinese sausage and bamboo shoots/hearts.