Hokkaido · Sashimi-Grade Scallops
Hokkaido Hotate (Scallops)
Brought directly from Hokkaido — only by Hokkaido Uni Shop.
What is Hokkaido Hotate?
Hotate (ホタテ, scallops) are sourced from our home in Hokkaido, where cold, nutrient-rich waters produce exceptional sweetness and a creamy texture. Revered in Japanese cuisine for their plump size, clean ocean flavor, and versatility, these are sashimi-grade — the adductor muscle, cleaned and ready to eat raw. Each 500g pack holds 12-15 pieces.
Raw, the flavor is clean and sweet with a tender bite. A quick sear on high heat caramelizes the surface while keeping the center soft — the classic butter-soy finish — which is the simplest way to bring out their sweetness. Because they're graded for sashimi, you can go either way, raw or cooked.
Specifications
| Origin | Hokkaido, Japan |
| Type | Hotate (ホタテ) — scallop adductor |
| Grade | Sashimi grade (raw-edible) |
| Weight | 500g (12-15 pieces) |
| Season | Year-round |
| State | Fresh / frozen |
| Best for | Sashimi, sushi, grilled with butter |
How to enjoy
Thaw in the refrigerator before use if frozen. Serve raw as sashimi or sushi, slice thin for carpaccio with citrus and salt, or sear on high heat for 30-60 seconds a side until the surface colors but the center stays soft. They also hold up in hot pot and pasta. Keep raw preparations cold and use the day they're thawed.
Pairing notes — citrus and ponzu, sea salt, brown butter and soy, and a dry sake.
Handling: Ships fresh or frozen depending on supply. Thaw frozen scallops in the refrigerator; do not microwave or refreeze. Keep cold and use raw preparations the day they're thawed. This is a pre-order item and usually takes about a week to prepare. Any transit damage should be reported to the carrier directly.
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