Let's support Japanese scallops! Special feature on scallops

Of all the shellfish that grace the Japanese dining table, scallops are particularly popular. Their plump texture and melt-in-your-mouth sweetness make them an unforgettable taste once you've tried them. They can be enjoyed as sashimi, or used in a variety of dishes, such as pan-fried in butter, sautéed, or as an ingredient in pasta.

In this article, we will introduce a wide range of information, from the appeal of scallops and how to choose them to recommended products that can be enjoyed at home. We will also introduce carefully selected products that allow you to easily enjoy authentic scallop dishes, so please take a look.

What is the appeal of scallops?

Unique chewy texture and elegant sweetness

The greatest appeal of scallops is, without a doubt, their texture and flavor. The firm texture unique to the adductor muscle and the sweetness that spreads the more you chew are exceptional and cannot be found in other shellfish. Fresh scallops in particular have a glossy surface and an irresistible melt-in-your-mouth texture the moment you put them in your mouth.

This unique texture comes from the fact that scallops grow in oceans with low water temperatures throughout the year. Growing slowly in the cold seawater allows the flesh to firm up and develop into thick, elastic adductor muscles.

Versatile enough to go with any Japanese, Western or Chinese dish

Another appealing feature of scallops is their versatility. They can be enjoyed raw as sashimi, of course, but they can also be used in Western-style dishes like butter-fried or garlic sauteed, in Japanese dishes like seasoned rice or miso soup, and even as an ingredient in stir-fries and pasta.

Its mild yet savory flavor goes well with any seasoning and can be used in any type of dish. Even when you're short on time, it's easy to just take it out of the freezer and cook, making it perfect for busy modern dining tables.

The history and culture of scallops in Japan

Shellfish have been loved for a long time

Scallops are a type of shellfish that have been eaten in Japan since ancient times. Scallop shells have been discovered in shell mounds from the Jomon period, demonstrating that they have been an essential part of the Japanese diet since ancient times.

Scallop fishing is particularly popular along the coasts of Hokkaido and the Tohoku region, and is deeply rooted in the local food culture. One of the attractions of scallops is that they have different flavors depending on the season, as the flesh firmens during the cold winter months and spawns from spring to summer.

Characteristics of Hokkaido scallops

Hokkaido is the main scallop producing region in Japan. Scallops caught in the area facing the Sea of ​​Okhotsk are particularly firm and packed with sweetness and flavor, as they grow in low water temperatures throughout the year.

At fishing ports in Hokkaido, the scallops are quickly processed and shipped while maintaining their freshness, so even in remote areas, you can enjoy the delicious taste of fresh scallops.

The origin of the name scallop

There are various theories about the origin of the name "hotate," but the most popular one is that it comes from the fact that the shape of the shell resembles a ship with sails. In fact, the word "scallop" is also used in English, and is named after the shape of the shell.

Scallops are also known as shellfish that can swim. They open and close their shells to spray water and move through the ocean, resembling a ship with sails set, which is said to be why they got their name.

Types of scallops and how to choose them

Differences between raw and cooked foods

When purchasing scallops, first check whether they are for raw consumption or cooked consumption. Raw scallops have been processed under strict hygiene controls and can be eaten raw, such as as sashimi or carpaccio. Cooked scallops, on the other hand, must be cooked before eating.

Scallops for eating raw are subject to thorough freshness control, so they are slightly more expensive, but you can enjoy the sweetness and texture that only raw scallops can offer. Scallops for cooking are suitable for stir-frying, simmering, and soups, and cooking them brings out a whole new flavor.

How to tell if a scallop is fresh

The first thing to consider when choosing fresh scallops is their color and luster. Fresh scallops should have a shiny surface and a transparent white or pale pink color. Also, choose scallops that are firm and have a springy texture when you touch them.

For frozen scallops, check that there is no frost inside the package or that they are not discolored. Properly frozen scallops will retain a texture and flavor close to that of fresh scallops even after thawing.

Size differences and uses

The size of scallops determines the dishes they are best suited for. Large scallops are best suited to dishes that make use of their shape, such as sashimi or butter-grilled dishes. Medium-sized scallops are versatile and can be used in a variety of dishes, such as stir-fries, pasta dishes, and rice dishes.

Small scallops are suitable for dishes that require finely chopping, such as soups, fried rice, and dumpling fillings. They are also relatively reasonably priced, making them perfect for everyday use.

Epic recipe special selection! Recommended scallop products

To fully enjoy the charm of scallops, it is important to choose high-quality products. Here we introduce scallop products carefully selected by Epi Recipe that can be easily enjoyed at home.

Frozen scallops (for sashimi)

Owari Maruhachi Scallops, Sashimi Grade, Frozen, Hokkaido, 1.0kg

These domestic scallops, caught in Hokkaido, are individually frozen. They have a plump texture and a melt-in-your-mouth sweetness, and can be used in a variety of dishes, including sashimi, butter-fried scallops, garlic sautes, and seasoned rice. The large 1kg capacity makes this a versatile dish the whole family can enjoy.

Amazon

This product is made from fresh Hokkaido scallops that have been flash-frozen and individually packaged, making it convenient to take out only the amount you need. It fits easily into the gaps in your freezer, allowing you to enjoy authentic scallop dishes anytime. It's a reliable ingredient that you can quickly take out and cook when you're short on time but still want another dish.

Frozen scallops (medium size)

Koyo Suisan Hokkaido Scallops, Medium Size, 750g (250g x 3)

Hokkaido scallops are washed in salt water to achieve a firm texture and deep flavor. Thorough temperature control and quick freezing ensure freshness, allowing them to be stored for over a year. The individually divided zippered packs make them easy to use and are perfect for a variety of dishes, from sashimi to butter-fried.

Amazon

These medium-sized scallops are easy to use in a variety of dishes and are perfect for everyday use. They are packaged in 250g portions, so you can defrost only the amount you need and store the rest in the freezer. The extra step of washing them in salt water gives them a firm texture and a rich, savory flavor.

Dried scallops (dried adductor muscle)

Hokkaido Dried Scallops (Cracked, Dried Adductor Muscles) 300g

Scallops caught in Esashi Town on the Sea of ​​Okhotsk are slowly dried in the sun. The dried scallops, which are packed with natural flavor, can be enjoyed as a snack or used in a variety of dishes such as soups and rice dishes. The large scallops have a chewy texture and a generous portion size.

Amazon

Dried scallops can be stored at room temperature for a long time, making them extremely convenient as a stock ingredient. Just adding a pinch to your cooking will give it a deep, professional-quality flavor. After soaking them in water, they can be used in a variety of dishes, including seasoned rice, Chinese soups, and fried rice. The soaking water is also full of flavor, so be sure to use it as a stock.

Introducing specially selected epi recipes ♪

EpiRecipe introduces many recipes to help you enjoy scallops even more deliciously. If you're not sure what to make for today's menu, be sure to check out EpiRecipe's scallop recipes.

Dried rice with canned scallops

The scallops and butterbur contain moisture, so using a little less bonito stock will give the rice just the right firmness.
For more information on the ingredients used in this recipe, please refer to this page. [blogcard url="https://epicurean.tokyo/recipe/449/"]

Scallop yolk stew

Yolk simmered is a dish in which ingredients are covered in flour, then coated with egg yolk and boiled. The
egg yolk batter contains dashi, giving it a gentle texture.
Be sure to wash the scallops in vinegar water.
For more information on the ingredients used in this recipe, please refer to this page. [blogcard url="/recipe/449/"]

Fried scallops in parsley batter

The crispy exterior and the soft, sweet scallops inside make this a delicious dish that also goes well with alcohol.
For more information on the ingredients used in this recipe, please refer to this page. [blogcard url="/recipe/1289/"]

Grilled scallops and grated kelp

The light scallops add the umami flavor of grated kelp, which even doubles the umami flavor of the scallops. It's recommended because it's easy to do.