“Hotate” Scallop Sauté

More than 99% of domestic production are produced in Hokkaido, Aomori, Iwate and Miyagi Prefecture.

Birthplace of scallop aquaculture is lake Saroma of Hokkaidoin Japan, where it began to research in 1934.
The aquaculture production was in full swing from the 40’s of the Showa period.

"Hotate" Scallop Sauté

There are four types of edible scallop in Japan.
– Hotate-Gai (Patinopecten yessoensis)
– Itaya-Gai (Pecten albicans)
– Azuma-Nishiki-Gai (Chlamys farreri)
– Hiogi-Gai (Chlamys swiftii)

“Hotate-Gai”, which lives in low temperature sea, grows up fast and become big. , grow fast and become big.

"Hotate" Scallop Sauté
"Hotate" Scallop Sauté

is a scallop (Mizuhopecten yessoensis).  帆立(ほたて) literally “hoist a sail”