Aomori is one of the largest producers of scallops, or hotate. Mutsu Bay, surrounded by the Shimokita and Tsugaru peninsulas, is a major source of scallops. Mineral-rich water from the surrounding mountains pour into Mutsu Bay, which is rich in phytoplankton, the primary source of food for scallops. Thanks to the rich food source, the scallops in Mutsu Bay are raised in near-natural conditions. The cold calm waters in the northern region make it perfect for the cultivating of cold-water bivalve scallops.
Aomori hotate stands out for its umami and sweet flavor, as well as the thick adductor muscle (the edible portion of the scallop). A versatile ingredient, it is suited to be served as sashimi, fried, sauteed, or boiled. Therefore, it is used in all cuisines, including that of Japan, China, and the West.
Miso seasoned scallops mixed with eggs and served in a large scallop shell is a traditional country-style dish of Aomori prefecture.
Scallops are high in protein and low in fat. They contain high levels of vitamin B12 and taurine, both effective in relieving fatigue.
Because they spoil quickly, fishery associations and prefectural research institutions collaborated to develop a packaging method to elongate the life of fresh scallops. The packaging technology developed was named “Oxy Genki,” which utilizes oxygen to maintain freshness. Aomori scallops with “Oxy Genki” packaging are now available nationwide.