| Name (Japanese) | Scallop (Hotate-gai / ホタテガイ / 帆立貝) |
| Overall Rating |
Flavor: ★★★★★ Texture: ★★★★★ Popularity: ★★★★☆ |
| Reference Price |
Value: ★★★★☆ Price range: $20~$50/lb |
| Best Season | Winter to early spring |
| Did you know? | Most of the scallops on the market are farmed. |
| Category | Details |
|---|---|
| 1. Overview |
Kanji Name: 帆立貝 (Hotate-gai) English Name: Scallop Scientific Name: Patinopecten yessoensis (Japanese scallop) Classification: • Kingdom: Animalia • Phylum: Mollusca • Class: Bivalvia • Order: Pectinida • Family: Pectinidae • Genus: Patinopecten • Species: P. yessoensis Average Size: 8–12 cm in shell diameter Key Features: Fan-shaped shell with tender, sweet, and juicy adductor muscle; prized for raw sushi and sashimi |
| 2. Habitat & Distribution |
Found in cold coastal waters of Japan, Russia, and Northern Pacific. Prefers sandy or gravelly seabeds at depths of 20–200 m. Harvested wild or farmed in aquaculture for sushi-grade quality. |
| 3. Seasonality |
Best season is winter to early spring. Peak sweetness and firmness occur in colder months. |
| 4. Sushi Ingredient Profile |
Common Uses: Nigiri, sashimi, grilled (yaki-hotate), baked or steamed dishes Flavor: Sweet, clean ocean taste Texture: Soft, tender, slightly chewy Fat Content: Low; flavor comes from natural sweetness rather than richness |
| 5. Preparation & Craftsmanship |
Served raw for natural sweetness or lightly seared for aroma. Often paired with minimal seasoning to highlight delicate flavor. Freshness is critical; flavor deteriorates quickly after harvest. |
| 6. Recommended Pairings |
Sushi Rice: Lightly seasoned with white vinegar Condiments: Wasabi, yuzu, ponzu, shiso leaf Drinks: Dry ginjo sake, crisp white wine |
| 7. Nutritional Information |
High in protein and low in fat. Rich in vitamin B12, zinc, and selenium. |
| 8. Trivia & Cultural Notes |
Hotate are considered a luxury sushi ingredient in Japan. Their natural sweetness makes them highly prized for raw nigiri. The shell is often used decoratively in presentations. |
| 9. Recommended Sushi Styles |
• Raw hotate nigiri with a touch of wasabi • Seared hotate (aburi) nigiri to enhance aroma • Hotate sashimi with ponzu and yuzu zest • Grilled hotate with butter and soy sauce for richer flavor |
