Hotate 帆立

There are many ways to enjoy hotate beyond sushi, and it is one of the most familiar shellfish in Japanese food culture. Scallops grilled with butter and soy sauce are especially popular at Japanese izakaya and restaurants.

Hotate is also a shellfish harvested in very large quantities through aquaculture. Because its flavor is almost indistinguishable from wild scallop, it is very delicious and is said to offer outstanding value.

Eaten as sashimi or sushi, the shining white appearance of the scallop will definitely whet your appetite. Extremely soft, the distinctive sweetness of the Japanese scallop blends well with vinegared rice to create a superior taste.

Origin: Hokkaido, Aomori Season: Autumn to spring