Description
Fresh Cultured Scallop (Hotate – Muki)帆立（剥き身） | Hokkaido, Japan | Patinopecten yessoensis
OriginRaised in the cold, nutrient-rich waters of Hokkaido — Japan’s most renowned region for premium scallops.
Why It’s SpecialThese scallops are known for their exceptional sweetness and clean, creamy texture. Never frozen and already shucked (muki), they deliver a pure, delicate flavor that stands out in both raw and cooked preparations.
How to Enjoy (Read This)
Size / FormatShucked scallop meat (muki), fresh — no shell
SeasonalityAvailable year-round — peak quality from cold-water harvesting
OriginRaised in the cold, nutrient-rich waters of Hokkaido — Japan’s most renowned region for premium scallops.
Why It’s SpecialThese scallops are known for their exceptional sweetness and clean, creamy texture. Never frozen and already shucked (muki), they deliver a pure, delicate flavor that stands out in both raw and cooked preparations.
How to Enjoy (Read This)
- Best for: Sashimi, nigiri, or quick searing
- Simple prep: Serve raw as-is, or sear lightly for 30–45 seconds per side
- Pro tip: Pat dry before searing — this gives you a golden crust while keeping the center soft and sweet
Size / FormatShucked scallop meat (muki), fresh — no shell
SeasonalityAvailable year-round — peak quality from cold-water harvesting