Sea scallop is made from Ezo scallops (Mizuhopecten yessoensis), a specialty of Hokkaido and its surrounding waters. The scallops are manually shelled, cleaned, and graded before being processed using Individual Quick Freezing (IQF) technology. The scallop meat is plump, with a pure white color, retaining the natural flavor and nutrition of fresh scallops—making it an ideal ingredient for high-end restaurants and home cooking. It is suitable for sashimi (requires sushi-grade quality), steamed with garlic, pan-frying, gratin, and other cooking methods.
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