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.

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.

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.

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.