Hotategai

ホタテ貝 | Scallop
Type: Kai
Season: Winter to spring

Scallops in Sushi are an acquired taste. Like most clams, they require some TLC, which – depending on the restaurant – may mean some salt or seasoning, shoyu (soy sauce) or kelp. Unlike other clams, size matters: the bigger the scallop (usually around age 4), the better the taste. 

Takeda Sushi
Juku
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