SCALLOP S SIZE

Japanese scallops, or Hotate, are prized globally for their sweet, buttery taste, plump texture, and high quality, primarily from cold northern waters like Hokkaido, using sustainable farming for Mizuhopecten yessoensis (Yesso scallop). They are versatile, enjoyed raw in sushi/sashimi or cooked (seared, grilled, fried), and packed with protein and nutrients, making them a staple in Japanese cuisine and a valuable seafood export.

• Species: Primarily the Yesso scallop (Patinopecten yessoensis).
• Flavor & Texture: Sweet, delicate, rich umami, with a melt-in-your-mouth texture.
• Origin: Mainly Hokkaido, Aomori, Iwate, Miyagi, from clean, cold waters.
• Nutrition: High in protein, omega-3s, iron, zinc, B vitamins, and taurine. 

• Raw: Nigiri, sashimi (sushi grade).
• Cooked: Pan-seared, grilled (often with shell), butter sautéed, meunière, gratin, fried (tempura), or in soups.