Harvested from the deep waters of Hokkaido, this item is a Sashimi-grade that can be eaten raw.
 
Japanese scallops are a common favourite sushi topping. They have extremely smooth, glossy flesh with a gentle and slightly sweet flavour.
 
To prepare unagi for sushi, it may be grilled and basted with a sweet soy-based tare sauce, or grilled with salt and served with a squeeze of citrus. Low in fat and high in protein, these Hotate are a delicacy sought by chefs and fine restaurants.