In the Kitchen, Japan, Ronin • Mar 16, 2018
At RŌNIN, we pride ourselves on following the Japanese tradition of eating fresh and seasonally. Every morning our Chefs go to the market to pick up ingredients for the daily menu and our seafood is either local or flown in from Japan. We’re meticulous with our fish preparation and passionate about understanding their flavor profiles and where they come from. Learn more about the fish that we serve in our series, Fish Files.
Hotate (ほたて) (帶子) Scallop – The scallop is arguably one of the most popular types of shellfish sushi. Found along the waters of Hokkaido, Aomori, Iwate, and Miyagi Prefectures, Hotate scallops are raised in cold water and are usually caught at around four years of age. While wild scallops have a superior taste and quality, farmed scallops allow for year-round consumption with stable market prices.
Hotate scallops have soft and sweet meat that can be used in a variety of dishes. Popular cooking techniques for this type of scallop include simmering, pan frying, grilling in its shell with shoyu and sake, and (of course) serving sashimi-style.