Raw hotate sushi is a beginner-friendly item, masquerading as a more advanced option. They might seem scary, but they’re actually mild, sweet, and tender.
This hotate post discusses the different types of scallops used for sashimi and sushi. And it covers popular scallop dishes and beverage pairings.
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What is Hotate?
Hotate, or hotategai, are scallops. These mollusks are a delicacy and very popular as sushi and sashimi. You’ll also find them grilled, in soups, and even dried.
Patinopecten yessoensis (Yesso scallop, Giant Ezo scallop, Ezo giant scallop) is the main species used in Japan. There is some harvest of wild hotate. But today, they’re often farmed.
A lot of Japanese scallops come from the northern part of the country. And some of the best come from Hokkaido. They’re often farm-raised, but they are of high quality. These hotate have a flavor that’s clean and sweet. Farmed Hokkaido scallops are available year-round.
Atlantic sea scallops are another popular species, especially in North America and Europe. These scallops are found on the northeast coast of the US and in Canada. And they’re often harvested in the wild. This species is doing much better than Japanese scallops and is a more sustainable option.
This hotate post is part of an informative sushi and sashimi guide. Definitely check it out if you want to take your sushi game pro.
What Does Hotategai Taste Like?
Raw scallop sashimi and sushi have a flavor that’s very mild and slightly sweet. A hint of brine is not uncommon either.
And hotate’s texture is interesting too. Many mollusks are crunchy, even chewy. In contrast, scallops are somewhat firm but tender.
Grilled scallops have a little more umami.
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Hotate Sushi
Scallops were only found in northern Japan before refrigeration technology and modern transportation. So hotate was not traditionally served in Edomae sushi.
But things have changed dramatically. Today, hotate is an extremely popular sushi item across Japan and the globe.
Hotate Nigiri
Hotate nigiri consists of a raw piece of scallop served over a finger of sushi rice. The hotate is butterflied first. Then it’s folded flat over the rice.
Wasabi is smeared under the scallop most of the time. And scallop nigiri is sometimes garnished with a bit of yuzu kosho on top.
Spicy Scallop Roll
Spicy scallop rolls have caught on in the US and Canada. They consist of diced hotate mixed with a spicy sauce. Cucumber, avocado, tobiko, and masago are other common additions.
The spicy scallop hand roll is especially popular.
Blue Ribbon Restaurants has a helpful scallop hand roll how-to video. Check it out below.
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Scallop Sashimi
Thin slices of scallop sashimi are my favorite presentation. Hotate sashimi highlights their texture and allows the subtle flavors to shine.
Making hotate sashimi at home is also a little easier than nigiri.
Isoyaki Scallop
Isoyaki scallops are popular in Hokkaido. They are salted and sun-baked dried scallops. And you can find packaged versions of them online.
Finding information about isoyaki scallops has proven difficult. If anyone has any information they’d like to share, please send me an email or comment below.
How to Prepare Scallops
Scallops are easy to prepare at home. Check out the video below from Akira san’s Sushi at Home for some useful tips.
Recommended Sushi Making Tools & Plates
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Recommended Japanese Kitchen Knives
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Beverage Pairings With Scallops
For sushi and sashimi scallops, look for beverages that won’t overpower their delicate flavors.
Pairing Hotate with Sake
Sake and shellfish are a natural match. This is true of scallops as well, and it doesn’t matter if they’re raw, grilled, or served with butter.
Most sake that are lower in acidity and not too strong of flavor will work. I like earthy flavors and prefer subdued examples of junmai, honjozo, and tokubetsu sake.
But fruity ginjo-shu will work just as well, especially with hotate sashimi and nigiri.
My sake grades and styles guide will help if you’re unfamiliar with any of these types of sake and want to learn more.
Wine Pairings with Scallops
Rias Baixas albarino. You’re welcome.
But if you must try something else, Muscadet, Italian pinot grigio, dry riesling, and Chablis are also excellent matches.
Dry sparkling wine goes with almost everything at the sushi bar, including sushi and sashimi scallops. Think Champagne, Cava, and many Proseccos.
Beer and Scallops
Beer can be a great match with raw or grilled scallops. Japanese industrial lagers are excellent with sashimi and nigiri scallops. I prefer ones with a bit more character, like Orion and Kirin Ichiban. But they’ll all work.
Grilled scallops are less delicate, so I look for similar beers but with more richness. Echigo Koshihikari, German Pils, and Czech Pilsner come to mind.
31 Days of Sushi
If you find this post useful or enjoyable, I suggest you check out some of the other content in my 31 Days of Sushi campaign.
Every day in August I’ll share a new piece of content. Topics are centered around nigiri and maki sushi. I include sashimi info, as well.
It’s like an omakase of sushi information!
What Do You Think About Hotate?
What do you think about raw scallops? Do you only eat them cooked or in spicy scallop rolls?
Also, do you have a favorite restaurant that serves hotate?
Please share your thoughts by commenting below!