Hokkaido Hotate Kaibashira (Frozen)

TASTING NOTES FROM THE CURATOR

These hotate, or scallops, grow in the waters of the Sea of Okhotsk, in the northeast of the Hokkaido Prefecture, where the waters have the perfect temperature and current that creates the ideal environment. Hotate from Hokkaido are arguably the best in the world, and are big and juicy. These scallops are sashimi-grade, making them safe to eat raw. They have a beautifully soft meat with a delicate texture, and a clean, sweet flavor.

PREPARATION AND PAIRINGS

The Hokkaido Hotate Kaibashira is frozen, and is ready to eat as is once thawed. It’s perfect for sushi and sashimi. It could also be cooked. Try it pan-seared and toss in pasta. You can also boil or bake them. Another great way to enjoy them is to marinate them in butter and soy sauce for a few minutes, then grill them. Season with a little sea salt, and serve!

THE HOLY SCALLOP

The scallop shell is known as the emblem of the crusaders of the Order of St. James (or St. Jacques), one of Jesus’ 12 apostles. There is a legend that connects the two, being that he once saved a knight covered in scallops from drowning. The variation of that tale is that while his remains were being transported from Jerusalem to Spain, a knight’s horse fell into the water, emerging covered in scallops.

The scallop then became the symbol of St. James, and Medieval Christians would often have a scallop shell symbol on their clothing when they made the pilgrimage to Santiago de Compostela in Spain, to the shrine of St. James.

Storage Instructions

Arrives frozen. Once thawed, it must be consumed within 48 hours