Wild
Hotate Kaibashira is the shucked adductor muscle of Hokkaido scallops — the cylindrical, sweet, tender white flesh that has made Japanese scallops world-famous. Sold shucked and graded by size (typically 2L, 3L, 4L or by count per pound), this format offers convenience without sacrificing the qualities that make Hokkaido scallops legendary.
The extraordinary quality comes from Hokkaido's cold, nutrient-rich waters — the same waters that produce the world's finest Zuwai crab and Ke-gani. Scallops grown in these conditions develop unusually thick, sweet, dense adductor muscles that far surpass warm-water scallops from other regions.
Advance Intertrade sources Hotate Kaibashira from Hokkaido's premier scallop cooperatives, offering both fresh (chilled) and IQF-frozen product. The frozen form maintains excellent quality when properly handled and is the more common export format.
The definitive preparation — thick slices or whole scallops on sushi rice, showcasing the exceptional sweetness.
Grilled with butter and soy sauce or salt — the sweetness caramelizes into an unforgettable dish.
Very thin slices dressed with olive oil, salt, and citrus — modern Japanese-Italian fusion.
Quickly seared in butter until a crust forms outside, still translucent inside — a French-influenced preparation.
| Size | Grade | Common Use |
|---|---|---|
| S (25–30g) | Standard | General use, sushi |
| M (30–40g) | Medium | Sushi, sashimi — most popular |
| L (40–50g) | Large | Premium presentations, sashimi |
| LL (50g+) | Jumbo | High-end restaurants, luxury sushi |
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