Hotate-Gai

The scallop is a very versatile shellfish because of its size and fish-like texture. There are several members of the scallop family available in Japan, including hotate-gai, the scallop most often sold in the West; itaya-gai (Japanese scallop), tsukihi-gai (saucer scallop) and hiogi-gai (noble scallop). All varieties are regular, indispensable ingredients for sushi and sashimi. They are used for vinegared salads, or can be salt-grilled, simmered, fried or used in soups. The thin ribbon around the scallop’s flesh and the red intestine are not wasted, but are used in soups. Dried scallop is available from most Asian supermarkets and some larger stores.