Hoya no shiokara

Thoroughly clean the Fresh Hoya by scrubbing its exterior under cold running water. Carefully cut the Hoya open and remove all internal organs, leaving only the edible orange flesh. Rinse the cleaned Hoya flesh again and pat dry with a clean cloth.

Cut the cleaned Hoya flesh into bite-sized pieces, approximately 1.5 to 2 cm cubes.

In a non-reactive bowl, combine the cut Fresh Hoya with the Sea salt. Mix well to ensure every piece of Hoya is evenly coated with Sea salt.