{"product_id":"notsuke-scallops-hotate-hokkaido-m-300g","title":"Notsuke Scallops (Hotate) Hokkaido Large 300g","description":"\u003cstyle\u003e\n.seto-wrap{font-family:-apple-system,'Helvetica Neue',Arial,sans-serif;color:#1a1a18;max-width:720px;margin:0 auto;line-height:1.7;}\n.seto-hero{background:#fff8f6;border-left:3px solid #B15A3C;padding:18px 22px;margin-bottom:24px;}\n.seto-hero-eyebrow{font-size:11px;letter-spacing:3px;color:#B15A3C;font-weight:700;text-transform:uppercase;margin-bottom:6px;}\n.seto-hero-title{font-size:18px;font-weight:700;color:#1a1a18;margin-bottom:4px;}\n.seto-hero-sub{font-size:13px;color:#6b6b66;}\n.seto-section{margin-bottom:28px;}\n.seto-h3{font-size:15px;font-weight:700;color:#1a1a18;margin-bottom:10px;letter-spacing:0.3px;}\n.seto-p{font-size:14px;color:#3a3a36;line-height:1.8;margin-bottom:12px;}\n.seto-spec-table{width:100%;border-collapse:collapse;margin-top:8px;}\n.seto-spec-table td{padding:8px 12px;font-size:13px;border-bottom:1px solid #f0ede9;}\n.seto-spec-table td:first-child{color:#9b9b94;font-weight:600;letter-spacing:1px;text-transform:uppercase;font-size:11px;width:130px;}\n.seto-spec-table td:last-child{color:#1a1a18;}\n.seto-rare-note{background:#1a1a18;color:#fff;padding:14px 18px;border-radius:6px;font-size:13px;line-height:1.6;margin-top:20px;}\n.seto-rare-note strong{color:#E8B080;}\n.seto-pairing{font-size:13px;color:#6b6b66;font-style:italic;border-top:1px solid #f0ede9;padding-top:14px;margin-top:18px;}\n\u003c\/style\u003e\n\u003cdiv class=\"seto-wrap\"\u003e\n\u003cdiv class=\"seto-hero\"\u003e\n\u003cdiv class=\"seto-hero-eyebrow\"\u003eNotsuke, Hokkaido · Sashimi-Grade Frozen\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-title\"\u003eNotsuke Scallops (Hotate)\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-sub\"\u003eBrought directly from Notsuke, Hokkaido — only by Hokkaido Uni Shop.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eWhat are Notsuke scallops (hotate)?\u003c\/strong\u003e\u003cbr\u003eThese are sashimi-grade Japanese scallops — hotate (帆立) — from Notsuke (野付) on the eastern coast of Hokkaido. The product is the adductor muscle, the kaibashira (貝柱): the round column of muscle at the center of the scallop, with each piece individually vacuum-sealed. One box holds about 300g — nine M-size pieces. Sashimi grade means they can be eaten raw.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003eNotsuke sits where drift ice off the Okhotsk Sea seeds the water with plankton, and fast tidal currents carry that food straight to the scallops. Local fishermen point to this as the reason for their size and concentrated sweetness. The scallops grow for around four years before harvest. Unlike whole-shell scallops sold for grilling, these are cleaned adductor muscle only — no shell to open, no trimming — sealed one piece at a time so you thaw only what you need.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"seto-spec-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eNotsuke, Hokkaido, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eScallop adductor \/ Hotate kaibashira (帆立貝柱)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eGyoren (北海道漁連)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrade\u003c\/td\u003e\n\u003ctd\u003eSashimi grade (raw-edible)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003eM — 9 pieces\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003eapprox. 300g per box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eState\u003c\/td\u003e\n\u003ctd\u003eFrozen, individually vacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eShelf life\u003c\/td\u003e\n\u003ctd\u003e360 days frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertification\u003c\/td\u003e\n\u003ctd\u003eHokkaido HACCP\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeason\u003c\/td\u003e\n\u003ctd\u003eYear-round\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eHow to enjoy\u003c\/h3\u003e\n\u003cp class=\"seto-p\"\u003eThaw in the refrigerator before serving. Raw is where these shine — serve as sashimi or sushi, or slice thin for carpaccio with citrus, olive oil, and salt. The flavor is clean and sweet with a tender bite. They also take well to a quick sear on high heat for 30–60 seconds a side, leaving the center soft, or the classic Notsuke butter-soy finish. Because each of the nine pieces is sealed on its own, thaw only what you need and use raw preparations the day they're thawed.\u003c\/p\u003e\n\u003cp class=\"seto-pairing\"\u003ePairing notes — citrus and ponzu, sea salt, olive oil, soy and wasabi, butter, or a dry sake.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-rare-note\"\u003e\n\u003cstrong\u003eStorage \u0026amp; thawing:\u003c\/strong\u003e Keep frozen at 0°F (−18°C) or below; shelf life is 360 days frozen. Thaw in the refrigerator before use — do not microwave. Each piece is vacuum-sealed separately, so a single portion can be thawed while the rest stays frozen. For raw use, keep cold and eat the day it's thawed.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Hokkaido Uni Shop","offers":[{"title":"Default Title","offer_id":56679568834726,"sku":null,"price":89.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0503\/2886\/2886\/files\/Nomura_Hotate.jpg?v=1781867818","url":"https:\/\/hokkaidouni.com\/products\/notsuke-scallops-hotate-hokkaido-m-300g","provider":"Hokkaido Uni Shop","version":"1.0","type":"link"}