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 farmed on a large scale. Farmed scallops are almost indistinguishable in flavour from wild ones, making them both delicious and excellent value.

Served as sashimi or sushi, their glossy white flesh is immediately appetising. The texture is exceptionally tender, and the characteristic sweetness and aroma of Japanese scallop pair beautifully with vinegared rice.

Origin: Hokkaido, Aomori Season: Autumn to spring