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HOTATE Cooking Videos
A Sutainable Gastronomic Delight
A Sutainable Gastronomic Delight
A Sutainable Gastronomic Delight
Photos of cuisine starring scallops from Japan

HOTATE scallops from Japan (We Say HOTATE ("Hoh-Tah-Teh") ! ) are prized for their taste, size and quality. Whether savored raw in sushi or sashimi or cooked in a variety of cuisine, their succulent sweetness is irresistible. Home to one of the world’s major fishing industries, Japan offers year-round enjoyment of delicious scallops, all cultivated and harvested using environmentally friendly methods and delivered fresh thanks to advanced processing technology. The secret of HOTATE’s umami-rich and nutritious goodness is the clean and nutrient-rich ocean currents where Japan’s major production regions of Hokkaido, Aomori, Iwate, and Miyagi harvest scallops. For scallops of superior quality sustainably cultivated, bursting with healthy nutrition, and above all, the enjoyment of delicious freshness in every bite, the name is HOTATE.

What is “HOTATE”?

QUALITY

Nature’s bounty and cutting-edge technology work hand-in-hand to produce the superior grade and freshness-quality so high that HOTATE can be enjoyed raw.

Scallops thrive only in cold, clean seas.In Japan, there are two methods of scallop fisheries: “hanging culture” (suika-shiki) is scallop cultivation on ropes/nets suspended in the water and used in the Japan Sea and Funka Bay; and “seabed ranching” (keta-ami) is scallop cultivation on the seabed with collection by dredging. Aspiring to the highest quality while striving to protect the seas, Japanese scallop fishery lets HOTATE feed on natural nutrition from the sea. Due to the distance of the harvested area from processing and the processing methods, scallops from other countries are usually sold as requiring cooking before consumption. With ports so close to the scallop fishing areas, Japan is rare in the world. Immediately after harvesting, HOTATE can be swiftly processed and distributed. The achievement of maximum freshness from the sea to market is one of reasons for Japan’s sushi-sashimi culture of enjoyment of raw seafood. Together with the development of the fishing industry have come innovative processing technologies. Because HOTATE are processed and quick frozen immediately after harvesting, it is possible to get seafood to the market without degradation of quality, and the deliciousness is maintained even if exported overseas. From the standpoint of hygiene, processing centers are operated and managed in accordance with world-class standards.

SUSTAINABILITY

From cultivation methods to shell recycling, Japan’s sustainable approach to HOTATE Fishery is drawing global attention and ensuring a future of deliciousness.

HOTATE fishery in Japan does not rely artificial feeding. There is no undue burden on our seas or upsetting of the marine ecosystem caused by pouring feed stock into the ocean. We seek to provide a stable supply balanced by an understanding and respect for the environment. In Japan, sustainable scallop cultivation means adopting only methods that coexist with nature. In addition to enjoyment at the dinner table, we are accelerating efforts to promote the sustainable use of every part of scallops. For example, it was estimated that the industry previously disposed of about 200,000 tons of scallop shells annually. Today these shells are playing a useful role in our lives in asphalt, building materials, detergents, antibacterial deodorants, fertilizers, and other materials and products. HOTATE is not only eaten, but also gift of nature that is contributing to the sustainability of society.

HEALTHY

Widely regarded as the healthiest of seafoods, scallops are often called the “King of Shellfish” because of their high nutritional content and health benefits including treatment of chronic ailments such as diabetes.

Scallops are rich in nutrients including vitamin B1 and taurine. Vitamin B1 is effective for recovery from fatigue and improvement of concentration. Taurine enhances heart and liver function and helps to prevent diabetes. Both are nutrients that cannot be produced by the human body and therefore, need to be supplemented from foods. Scallops contain a large amount of these nutrients, and because they are high in protein and low in calories, this healthy food is sometimes called the “King of Shellfish”. As a popular sushi ingredient in Japan, it is a favorite among all age groups. Since all the beneficial ingredients and flavor in scallops easily dissolves in water, cooking without water such as sautéeing or grilling or dishes such as soups or stews that enable you to enjoy the ingredients without waste are recommended. Of course, if eaten raw, you can ingest all the abundant goodness without loss to a cooking process.

Delicious & Healthy HOTATE!
HOTATE Nutritional Composition Table
High-protein / low-fat score for major kinds of fish and meats

HOTATE, 100% Amino Acid Score!

Different protein food sources have different amounts of amino acids. The "amino acid score" is a value that describes the completeness and balance of the essential amino acids. Simply speaking, the higher amino acid score, the higher quality the protein source.

Foods with a perfect amino acid score of 100 include milk, eggs, meats such as pork and chicken, and HOTATE! High in quality protein and low in fat, HOTATE is truly a superfood.

Rich in Taurine to Support Energy Metabolism!

Taurine is known to help your body recover from fatigue, promote liver health and contribute to reduction of cholesterol and triglyceride levels. 100g of HOTATE scallop contains about 900mg to 1,100mg of taurine*. If you are concerned about lifestyle-related diseases, desire to lose weight, or party a bit too much, HOTATE is a great and delicious addition to your menu.

*Scientific reports of Hokkaido Fisheries
Experimental Station, 2003; No. 65: pp.1-47.

“HOTATE” Fishing Area

Blessed by ocean currents carrying waters rich in nutrients, the four regions of Hokkaido, Aomori, Iwate, and Miyagi are the main production areas for scallops in Japan, landing about 500,000 tons of HOTATE annually.

Japan Scallop Landings by Major Production Region -- Total Japan Scallop Landings

HOTATE Cooking Videos

HOTATE is a versatile food item to be eaten raw as Sashimi or be featured in a wide range of cuisines around the world.

  • HOTATE scallop and papaya ceviche with wasabi sauce

    Ingredients (for 2 servings)

    3 HOTATE scallops
    [Sauce]
    2 tablespoons olive oil
    1/4 slice freshly squeezed lime juice
    salt
    1g grated hon-wasabi
    [Toppings]
    10g papaya
    2g shredded hon-wasabi
    chives (fresh herbs)
    edible flower (chrysanthemum)

  • Deep-fried whole HOTATE scallop burger

    Ingredients (for 2 servings)

    2 HOTATE scallops(XXL sized)
    salt
    ground pepper
    breadcrumbs
    frying oil
    4 burger buns

    [Batter]
    25g egg mixture
    25ml milk
    25g flour
    [Tartar sauce]
    boiled egg
    minced onion
    Italian parsley
    pickles
    mayonnaise

  • BABY-HOTATE scallop dumplings

    Ingredients (for 2 servings)

    6 dumpling skins
    [Filling]
    60g cooked Mutsu-Bay-Scallops
    10g ginger
    30g chicken
    15g apple
    sesame oil
    salt
    white ground pepper

  • Grilled HOTATE scallop pinchos

    Ingredients (for 2 servings)

    6 HOTATE scallops
    40g tomato
    20g beacon
    parsley
    olive oil
    salt
    black pepper
    lemon juice
    baguette

scallops

Removed from the freshly harvested shellfish, HOTATE scallop is the succulent muscle meat with a signature texture that is firm even when enjoyed raw.

Boiled scallops
WITH ROE

Scallops with the roe and himo (frill) attached are boiled immediately after landing in the respective production region to seal in a different and delicate taste experience.

Dried scallopS

About one month of natural drying in the sun brings out HOTATE’s umami ingredients. The rich soup stock can be made from golden dried nuggets,scallops, and reconstituted scallops also serve as a flavorful ingredient.

LIVE Scallops

Looking as if they were just harvested, fresh HOTATE scallops in the shell are ideal not only served as sashimi but also grilled, boiled, or baked.

BoILED scallops
(SCALLOP MEAT ONLY)

Only the soft but firm scallop meat (the adductor muscle in the center) is boiled and removed immediately after landing in the respective production region to seal in the sweet, delicate deliciousness.

COOKED MUTSU
BAY scallops

Harvested during the season of their peak deliciousness, bay scallops are processed using sterilized seawater from Mutsu Bay to preserve their tender, sweet flavor.

J-HOTATE ASSOCIATION

Incorporated in 2023, Japan Scallop Export Promotion Association (“J-HOTATE Association”) invites people in Japan and around the world to enjoy the high quality, and healthy deliciousness of sustainably cultivated HOTATE Japanese scallops.