When in Japan, eat hotate (scallops). They are caught widely from north of Tohoku to the Okhotsk Sea. They are also farmed around Mutsu Bay of Aomori and all over Hokkaido. In particular, around the Okhotsk Sea, young scallops are released into the sea and grown on the seabed for four or five years. Large-scaled wild scallops are produced using this method.

Scallops contain an abundance of taurine, which leads to the prevention of heart disease and hardening of the arteries. They also come with zinc, which increases metabolism.

You could relish scallops with butter soy sauce or with Chinese white cabbage (chingensai).