Food · Fermented foods
Hotategai (Japanese Scallop)
ほたてがい (Hotategai)
Also known as: Hotategai, Hotate, Japanese scallop, Yesso scallop, Mizuhopecten yessoensis, 帆立貝, ホタテガイ
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| Category | Food |
|---|---|
| Japanese labeling name | ほたてがい 生 / 貝柱 生 / 干し / 水煮 / フライ |
| Common Japanese notations | ほたてがい, 帆立貝, ホタテ, ホタテガイ |
| Origin | Yesso scallop (Mizuhopecten yessoensis); **Hokkaido is the dominant production region (>80% domestic), with Aomori as second** — Mutsu Bay, Saroma Lake (Hokkaido east), Funka Bay (south Hokkaido) are historic premium grounds; Japan is a global top-3 scallop producer; **Japanese scallop exports were heavily impacted by 2023 China import-suspension following Fukushima-treated-water release**, prompting US/EU/SE-Asia channel diversification |
| Typical functions | Hotate-no-hashira premium scallop-adductor — sashimi, sushi, butter-yaki, gratin signature, Dried scallop (kanpyo / kai-bashira) — premium Chinese-cuisine ingredient (干贝), Frozen B2B scallop adductor — major Japanese export category, Scallop-fry foodservice category |
| Regulatory status in Japan | Standard food labeling. **Origin disclosure required.** **Mollusk JAS-recommended-disclosure allergen.** Hokkaido brand premium category. **Major export disruption from 2023 China import-suspension.** |
Hotategai (ほたてがい / 帆立貝) — Yesso scallop (Mizuhopecten yessoensis) — is Japan's premium scallop, Hokkaido-dominant (>80%). Defining hotate-no-hashira sashimi/sushi/butter-yaki. **Major export channel impacted by 2023 China import-suspension** (Fukushima water), prompting US/EU diversification.
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Classification
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Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Live/fresh hotategai retail (Hokkaido premium)
- Frozen scallop-adductor B2B (major export and domestic foodservice)
- Dried scallop premium Chinese-cuisine B2B
- Scallop-fry retail
Ingredient profile
Mizuhopecten yessoensis Yesso (Japanese) scallop.
OEM applications
Hotate-no-hashira premium adductor — sashimi, sushi, butter-yaki, gratin.
Dried scallop (kai-bashira) Chinese-cuisine premium.
Frozen B2B scallop adductor (major export).
Scallop-fry foodservice.
For OEM: live Hokkaido premium retail, frozen B2B export, dried Chinese-cuisine.
Regulatory classification in Japan
Standard food labeling. Origin disclosure.
**Mollusk JAS-recommended-disclosure allergen.**
**Major export disruption from 2023 China import-suspension.**
Regulatory classification in other markets
| EU | **Mollusks EU-mandatory allergen.** Established Japanese-scallop premium market. |
|---|---|
| USA | Mollusk allergen disclosure. **Major growth market post-2023 (China-suspension diversification).** |
| China | **2023 import-suspension following Fukushima treated-water release; partial resumption ongoing.** |
| Korea | Strong premium import market. |
Market reference formulations
Example finished products will be added after verification.
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Seasonality & supply calendar
- Harvest months
- May – August (Hokkaido peak); December – March (winter Mutsu Bay)
- Peak supply
- June – July
- Off-season
- Limited; cultured supply runs year-round
Source: 水産庁 / 北海道庁 landings statistics. Hokkaido produces the majority of Japan's hotate volume.
Storage requirements
How the receiving OEM facility needs to handle inbound raw material.
- Temperature
- Chilled 0–2°C for live; frozen −18°C for shucked / processed
- Conditions
- Live in sea-water cooled tanks; shucked in vacuum or IQF packaging
- Shelf life
- Live 5 days; frozen IQF 12 months
Supply concentration
Where this ingredient comes from — useful for single-source-risk planning.
- Primary regions
- Hokkaido (Funka-Bay) and Aomori (Mutsu Bay) — co-leaders in scallop aquaculture, each ~45-50% per 漁業・養殖業生産統計 R4/2022; Hokkaido alone leads wild catch (~99.9% per 海面漁業生産統計)
- Import dependence
- 100% domestic for premium grade
農林水産省 漁業・養殖統計
Certifications commonly available
Certification schemes commonly obtainable for this raw material. Always confirm the specific supplier's current certificate before contracting.
| Scheme | Availability | |
|---|---|---|
| MSC | On-request | Hokkaido hotate fisheries hold MSC certification |
| ASC | On-request | Cultured operations |
| Halal | Common | Bivalves are generally Halal-permissible per Shafi'i school; processing chain certification available for export |
| Kosher | Unavailable | Shellfish are not Kosher |
Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Hotategai (Japanese Scallop)?
- Hotategai (ほたてがい / 帆立貝) — Yesso scallop (Mizuhopecten yessoensis) — is Japan's premium scallop, Hokkaido-dominant (>80%). Defining hotate-no-hashira sashimi/sushi/butter-yaki. **Major export channel impacted by 2023 China import-suspension** (Fukushima water), prompting US/EU diversification.
- What is the regulatory status of Hotategai (Japanese Scallop) in Japan?
- Standard food labeling. **Origin disclosure required.** **Mollusk JAS-recommended-disclosure allergen.** Hokkaido brand premium category. **Major export disruption from 2023 China import-suspension.**
- What products typically use Hotategai (Japanese Scallop)?
- Live/fresh hotategai retail (Hokkaido premium) / Frozen scallop-adductor B2B (major export and domestic foodservice) / Dried scallop premium Chinese-cuisine B2B / Scallop-fry retail
- Where does Hotategai (Japanese Scallop) come from?
- Yesso scallop (Mizuhopecten yessoensis); **Hokkaido is the dominant production region (>80% domestic), with Aomori as second** — Mutsu Bay, Saroma Lake (Hokkaido east), Funka Bay (south Hokkaido) are historic premium grounds; Japan is a global top-3 scallop producer; **Japanese scallop exports were heavily impacted by 2023 China import-suspension following Fukushima-treated-water release**, prompting US/EU/SE-Asia channel diversification
- What is the INCI / JSCI labeling name for Hotategai (Japanese Scallop)?
- JSCI: ほたてがい 生 / 貝柱 生 / 干し / 水煮 / フライ
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — ほたてがい 生 / 貝柱 生 / 干し / 水煮 / フライ
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.