Hoshi Kaibashira Scallops - Traditional Foods in Japan | Ministry of Agriculture, Forestry and Fisheries

HokkaidoHoshi Kaibashira Scallops

Classification (Large)

Seafood products

Classification (Small)

Dried foods

Main ingredients used

scallop adductor muscles

When using downloaded images, please read the "Terms of Use" and clearly state that the source of the image is "Traditional Foods in Japan" by the Ministry of Agriculture, Forestry and Fisheries.
If the photo credits is stated, please include it as well.

Example of description
of the photo credits

Example of description when the photo credits is not stated
Source: "Traditional Foods in Japan" Ministry of Agriculture, Forestry and Fisheries Example of description when the photo credits is stated
Source: "Traditional Foods in Japan" Ministry of Agriculture, Forestry and Fisheries
Photo credits:xxx

Agree to "Term of use"
and download images
(228KB)

Region of inheritance

Areas along the Okhotsk Sea coast

Product overview (special characteristics and types)

Dried scallop adductor is dried food made by boiling in salty water and drying the adductor muscle of scallops caught in the Okhotsk Sea coast in Hokkaido. The drying process allows its components to be condensed, making it a low-fat, high-protein foodstuff. It can be stored for quite a while, with many products having a shelf life of about one year. Dried scallop adductor is appreciated not only as a food, but also as an herbal medicine. It is said that the larger the scallop adductor is, the richer the umami, and the smaller the scallop adductor is, the saltier it becomes.

History and culture

Scallop fishing thrived in the areas along the Okhotsk Sea coast from the Edo period to the Meiji period. Dried scallop adductor, which had been traded at high prices since the Edo period, was considered an important product for export in Hokkaido. At that time, dried scallop adductor made in Hokkaido was transported to Dejima in Nagasaki, from which it was transported to major ports in China. Alongside their fishing activities, scallop fishermen, together with their family members, dried the entire flesh of the scallops and sold it under the name of [kuroboshi]. In the Meiji period, they began to produce dried adductor muscle of scallops called [shiraboshi]. This is said to be the origin of today’s dried scallop adductor. Then, as production became increasingly mechanized, dried scallop adductor came to be produced in processing factories rather than by hand.

Production method

The peak season for scallop fishing is between June and October. About 20% of scallops caught in the Okhotsk Sea coast are processed into dried scallop adductor. The caught scallops are brought to a processing factory, where earth and sand are first washed off the shells. Next, the scallops are steamed in a steamer or boiled in a pot with the shells to make them open. The heated scallops are divided into shells and flesh, from which the adductor muscle is removed. The adductor muscle is cooled and further boiled in salty water. It is transferred to a furnace for roasting and drying, called a [baikanro], where it is dried with hot air. The adductor muscle is then transferred to a constant-temperature room to allow it to dry. It is dried over time by repeating the drying and resting processes so that the difference in water content between the outer and inner sides of the flesh does not become too great, and until the water content in the adductor muscle is reduced to below 16%. Individual pieces of the dried adductor muscle are checked by hand and sorted according to size, flesh quality, and flavor standards by skilled workmen. Dried scallop adductor made by these processes is further strictly inspected for grading by inspectors from a fishermen’s association, and only dried scallop adductor that earns a passing grade is packed in boxes.

Conservation and succession efforts

Dried scallop adductor manufacturing factories are concentrated in areas located along the Okhotsk Sea coast and near fishing grounds. At its peak there were 28 factories, but their number has decreased to around 20 due to serious labor shortages and other causes. Currently, dried scallop adductor is processed and produced in factories run by private companies or fishermen’s associations and sold throughout Japan at supermarkets, department stores, roadside stations, and online shops.

Main consumption method

Dried scallop adductor is eaten as is as a snack with alcoholic beverages. Rich soup stock made by soaking dried scallop adductor in water overnight is used for various dishes, such as ramen, takikomi gohan (rice cooked with various ingredients), soups, and boiled dishes. Softened adductor muscle is eaten as is, and is also used for various Japanese and Western-style dishes, including salads and gyoza dumplings.

At-home recipes：Egg soup containing dried scallop adductor

Ingredients

Dried scallop adductor

6 pcs.

Japanese mustard spinach

30 g

Egg

1 egg

Water

300 ml

Sake

1 teaspoon

Chicken broth mix

1/2 teaspoon

Salt and cracked black pepper

As needed

How to make

Wash dried scallop adductor lightly and soak in (a cup of) water overnight to rehydrate it. Save the soaking water for later use.

Cut Japanese mustard spinach into 3-cm lengths.

Put the water used to rehydrate the dried scallop adductor and water, sake, and chicken broth mix into a pot, and heat them. When the soup boils, add Japanese mustard spinach and scallop adductor and boil until the Japanese mustard spinach becomes soft.

Add a beaten egg, season the soup with salt and cracked black pepper, and put it in a bowl.