The Ezo scallop (Patinopecten yessoensis) is a prized shellfish native to the cold waters around Hokkaido, Japan, and the Russian Far East. Known for its large size and firm, beautifully ridged shell, the Ezo scallop is highly valued in both domestic and international seafood markets.

Its meat is renowned for its sweet, delicate flavor and tender yet slightly chewy texture, making it a favorite in Japanese cuisine. The scallop’s freshness and quality allow it to be served raw as sashimi, grilled to enhance its natural sweetness, or cooked in soups and hot pots. Because of its rich umami taste and versatility, it is often featured in high-end restaurants and traditional dishes.

Harvested mainly through aquaculture and sustainable fishing practices, the Ezo scallop supports local economies in northern Japan and contributes to Japan’s reputation for premium seafood exports. Its seasonal availability, usually from late spring to early autumn, ensures that consumers enjoy it at peak freshness.

In addition to its culinary appeal, the Ezo scallop is also appreciated for its nutritional benefits, being rich in protein, vitamins, and minerals, while low in fat. This makes it a healthy and delicious choice for seafood lovers worldwide.