Hokkaido scallops are one of the island’s signature seafood products, ranking among the region’s leading marine specialties in both production volume and value. Grown in the cold waters surrounding Hokkaido, they are prized for their exceptional umami, substantial thickness and naturally sweet meat.
Scallop fisheries are found along much of Hokkaido’s coastline, except for certain areas along the Pacific coast and parts of the southern Sea of Japan coast. Fishing generally begins in early spring and continues through late autumn.
Scallops are also farmed in areas including Soya, Abashiri, Nemuro and Oshima, allowing fresh Hokkaido scallops to be enjoyed for almost the entire year.
Almost every edible part of the scallop other than the shell can be enjoyed. The adductor muscle, commonly known as the scallop “meat,” is especially prized for its natural sweetness and tender texture.
Fresh scallops are often served as sashimi, allowing their delicate sweetness to shine, while butter-fried scallops offer a richer, more aromatic flavor. The scallop meat is also processed into products such as dried or softened scallop products known as soft kai-bashira.
One of the best ways to experience the natural flavor of Hokkaido scallops is live scallop grilled in its shell. The whole scallop is placed directly on the grill while still in its shell and seasoned simply with a little sake and soy sauce.
This simple preparation allows the natural sweetness and concentrated umami of the scallop to take center stage. For visitors exploring Hokkaido’s coastal regions, it is a straightforward but deeply satisfying way to taste the freshness of the island’s seafood.
From delicate sashimi and fragrant butter-fried scallops to freshly grilled scallops in their shells, Hokkaido scallops offer a variety of ways to enjoy one of the island’s most important marine resources.
The combination of sweetness, tenderness, thickness and rich umami makes Hokkaido scallops a must-try seafood specialty for travelers who want to experience the flavors of northern Japan.
November, December, January, February and March