- Hotate (ホタテ): The Japanese word for scallop.
- Flavor: Sweet and delicate.
- Texture: Soft and plump, yet firm when fresh.
- Appearance: The muscle meat, used for sushi and sashimi, is large, fat, and juicy.
- Source: Often sourced from the cold, nutrient-rich waters of Hokkaido
- Sushi: A staple in Japanese cuisine, served raw to appreciate its natural sweetness and texture.
- Grilled/Baked: Also sublime when cooked, enhancing its rich flavor.
- Other dishes: Can be added to salads or used in other preparations to provide a sweet, soft, and succulent element.
Reviews
There are no reviews yet.