hotate

Hotate refers to the meat of the scallop, typically the white, firm adductor muscle that is the main edible portion. In Japanese cuisine the term is commonly used for fresh or prepared scallop flesh, including raw preparations like sashimi or nigiri, as well as lightly cooked dishes. While the species used can vary by region, the Japanese scallop Patinopecten yessoensis is a frequent source in East Asia, and other market scallops from the North Pacific and Atlantic are also sold as hotate. The term usually denotes the muscle itself, though in some preparations other parts of the animal may be used.

Habitat and production: Scallops are marine bivalves that inhabit sandy or gravelly seabeds. They are harvested by dredging in coastal and continental shelf waters and are also cultivated through aquaculture in countries such as Japan, Canada, and the United States. Hotate is typically sold fresh, shucked from the shells, and sometimes frozen.

Culinary uses: Hotate meat is prized for its delicate texture and sweet flavor. It is commonly enjoyed raw in sashimi or on nigiri, and is also quickly cooked by searing, grilling, or sautéing to preserve tenderness. It appears in soups, stews, and mixed seafood dishes. Flavor pairings vary but often include soy sauce, citrus (yuzu or lemon), butter, and garlic.

Nutrition and storage: Scallop meat is high in protein and relatively low in fat, providing minerals such as vitamin B12, selenium, and iodine. Fresh hotate should be kept cold and consumed promptly; it can be frozen after shucking for longer storage.