Scallops, also known as hotate, are bivalve mollusks that are prized for their adductor muscles. They have a tender, bouncy texture and rich, sweet seafood flavor. The secret to excellent seafood is terroir: these scallops are caught in the clear waters of Hokkaido, shucked on the boat, and super frozen. This process keeps the scallops in their peak condition resulting in exceptionally sweet and umami rich meat with smooth, decadent texture. Hokkaido scallops are best served raw or very minimally cooked to preserve their natural sweetness. Simply slice and enjoy with wasabi, soy sauce, and a dash of yuzu juice.