Hokkaido Hotate (Sashimi Quality) 1kg

Hokkaido Hotate (Japanese Scallops)
Origin: Hokkaido, Japan
Size: 1kg
Type: Frozen / Sashimi Grade

Hokkaido Hotate are premium Japanese scallops harvested from the cold, nutrient-rich waters surrounding Hokkaido. These pristine conditions allow the scallops to grow slowly, developing a naturally sweet flavor and a firm yet creamy texture.

Carefully cultivated and harvested by local producers, each scallop reflects meticulous handling and consistent quality. The flesh is tender, clean-tasting, and subtly buttery, making it highly valued by chefs and seafood lovers alike.

Hokkaido Hotate is extremely versatile and can be enjoyed raw as sashimi, lightly seared, grilled, or incorporated into a wide range of seafood dishes. Its balance of sweetness and richness makes it a cornerstone of refined Japanese cuisine.

Sashimi Grade 

Harvested from the deep waters of Hokkaido, this item is a Sashimi-grade that can be eaten raw. They are great for sushi, pan-searing, grilling, and boiling. Low in fat and high in protein, these Hotate are a delicacy sought by chefs and fine restaurants. 

Grilled 

Top each Hotate with butter and soy sauce, and grill for about 5-10 min or until the butter starts to bubble. Turn the Hotate over and remove it from the heat. Season with a little sea salt and serve. 

Pre-Order Note

We will take your order first and then make the order to Japan. All pre-orders have their estimated wait times listed in the description. This is usually about 10 days after you place your order. Once your order arrives from Japan, it usually takes 24 to 48 hours to process it for delivery. we will ship the item via Priority Overnight, depending on the UPS route, deliveries are made from the first drop to the early afternoon. 

Storage Instructions

All Frozen products must be kept frozen at 0° F ( -18°C) or Below. 

Thawing Instructions

It is best to thaw frozen seafood in the refrigerator overnight. The refrigerator method means the product can thaw, but it never gets warm enough for the bacteria to start breeding quickly, so it's safer to eat. 

Other thawing methods include: immersing frozen seafood in cold water for a short time in a sealed plastic bag or microwaving on a defrost setting until the fish is pliable but still icy.

Don't defrost the product in the microwave.