Seafood
Scallop
ホタテ ほたて hotate
Also known ashotate, hotategai
At its best in Jan, Feb, Mar, Dec
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Sashimi
Very sweet. The adductor muscle sliced thin.
Pan-fried in butter with soy sauce
Grilled in the half shell with a splash of soy sauce.
Panko-breaded and deep-fried
Coated in panko and deep-fried.
Takikomi gohan (rice cooked with ingredients)
Gives an excellent broth.
How to choose
The adductor muscle should be translucent and springy. Live scallops should close when touched.
Storage
The adductor keeps one or two days refrigerated. It freezes, but loses liquid on thawing.
Main areas
Good to know
Hokkaido and Aomori account for most national production. Seabed-sown and hanging-culture scallops are said to taste different.
