QualityScallop Products
We handle frozen scallops, frozen boiled scallop shellfish and dried scallops.
All of them are safe, high-quality products from Hokkaido.
Frozen Scallops
Just the adductor meat parts of scallops freshly landed in Hokkaido are quick frozen, making them ready for use in various culinary delights, including – of course – sashimi.
Frozen Boiled Scallops
Scallops caught in Funka (Uchiura) Bay in the southern part of Hokkaido are boiled and then quick frozen, making them ready for use in various culinary delights, such as hot pots, BBQs and fry-ups.
Size Specifications
(Frozen Scallops & Frozen Boiled Scallops)
| Sizes | Number per kg |
Sizes | Number per kg |
|---|---|---|---|
| 3L | 11-15 scallops | 2S | 36-40 scallops |
| 2L | 16-20 scallops | 3S | 41-50 scallops |
| L | 21-25 scallops | 4S | 51-60 scallops |
| M | 26-30 scallops | 5S | 61-80 scallops |
| S | 31-35 scallops | 6S | 81-100 scallops |
Dried Scallops
Fresh scallops landed along the Okhotsk coastal region of Hokkaido are slowly dried over about one month before being exported overseas, mainly to regions in Asia, such as Hong Kong and Taiwan, as dried scallops have long been an important ingredient in Chinese cuisine. Naturally, they are also regarded as special in Japan, where they are popular as an ingredient in traditional Japanese food, such as takikomi-gohan (rice boiled with meat or seafood and savory vegetables). Indeed, in places like Niigata and Aizu, they are an essential ingredient in local dishes.
How to CookSoaking Dried Scallops
Really easy!
There are two ways to soak dried scallops in preparation for cooking
You can catch a video on the “Hokkaido Gyoren” YouTube channel on the two ways to restore scallops by soaking or microwaving. Either is easy, so why not give it a try!
Soaking
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1
Put the scallops in enough water to completely immerse them.
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2
Leave them to soak for 24 hours.
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3
Job done! An extra-long soaking helps to release more flavor.
Microwaving
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1
Break up dried scallops and soak them in warm water (about 40°C) for several minutes.
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2
Cover the bowl of soaking scallop pieces with kitchen wrap and microwave for two to three minutes.
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3
That’s it, they’re done! A useful method when you’re in a hurry. What is more, you can use the soaking water as stock!
QualityKonbu Products
A cornerstone of traditional Japanese cooking (on UNESCO’s Intangible Cultural Heritage List) is dashi, or soup stock. And konbu plays a star role in the preparation of Japanese dashi as well as featuring heavily in other cuisines, such as nimono (simmered dishes like oden, etc.), konbu-maki (konbu rolls), tsukudani (savory preserve), tororo-konbu (fluffy shredded kelp), oboro-konbu (stiffish shredded kelp) and many others.
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Hidaka Konbu
(A Softish Kelp)This is harvested from the coastal region Hidaka, mainly around Cape Erimo in Hokkaido. Besides being used to make soup stock, its softness makes it easy to stew, so it is used in nimono (simmered dishes), konbu-maki (konbu rolls), tsukudani (savory preserve) and other such dishes.
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Makonbu (Giant Kelp)
Harvested in the south of Hokkaido along the coastal region from Tsugaru Strait to Funka (Uchiura) Bay, this konbu is noted for the elegantly flavored and clear-colored dashi it makes. It is also used to make shio-konbu (salted kelp), tsukudani (savory preserve), tororo-konbu (fluffy shredded kelp), oboro-konbu (stiffish shredded kelp), battera-konbu (kelp for pressed sushi) and other such dishes.
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Naga Konbu (A Long Kelp)
This is harvested along the coastal region between Kushiro and Nemuro, in the eastern area on the Pacific side of Hokkaido. As its names suggests, this kelp grows to nearly 20 meters long, and it is used in nimono (simmered dishes), konbu-maki (konbu rolls) and tsukudani (savory preserve).
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Rishiri Konbu
This is harvested along the coastal region from the Sea of Japan to the Okhotsk Sea, mainly around the islands of Rishiri and Rebun as well as the town of Wakkanai. It makes a clear-colored dashi with pleasant aroma. It is also used to make tororo-konbu (fluffy shredded kelp) and oboro-konbu (stiffish shredded kelp).
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Rausu Konbu
This harvested on the Shiretoko Peninsula along the Rausu coast. It makes a richly flavored dashi with pleasant aroma. Indeed, because of its pleasant palatability, it is also cut into thin strips and used as a konbu snack.
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Kizami-konbu
(Finely shredded kelp)This is finely shredded to make it easier to be used in cooking. Soak in water to restore for use in various dishes, such as fried dishes, simmered dishes and pickles.
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Musubi-konbu
(Knotted Kelp)To make this, konbu is cut into bite-sized pieces, knotted at the middle and then dried. This konbu is served at times of celebration, such as weddings and New Year gatherings, as well as being used as an ingredient in oden hot pots, etc.
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Tororo-konbu
(Fluffy Shredded Kelp)Several 100 sheets of konbu are stacked on top of each other, the stack turned on its side (so the that the edges of sheets are facing upward), and a blade used to shave/shred those edges into thin shreds that will melt (dissolve) easily in soups, etc.
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As an ingredient in Matsumae-zuke pickles
Konbu and dried squid are sliced thinly for use in Matsumae-zuke pickles. Soak this konbu in water and then add your own preferred flavoring to enjoy in a pickle dish. This kind of konbu is used in osechi-ryori (traditional New Year’s food) and as an ingredient in daikon pickles.
How to CookMaking Soup Stock from Konbu
You can’t go wrong with these tips!
We’ve got three methods for you to meet your different needs
You can catch a video on the “Hokkaido Gyoren” YouTube channel on the three ways to get dashi (stock) from konbu: “soaking in water”, “boiling” and “ichiban-dashi” (boiling and then using dried bonito shavings to get extra flavor). So why not try them out!
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Slowly drawing out the full flavor
SoakingPut a sheet of konbu in a pitcher (tall jar) filled with water, place in the refrigerator and leave for three hours to half a day to extract the full flavor of the konbu. The resulting dashi (stock) can be kept in the refrigerator for three to four days as a ready supply of soup stock, which is a great help when you are busy cooking in the morning.
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For immediate use
Boiled stockLeave konbu to soak in water (20g of konbu to each liter of water) for about 30 minutes, then heat up, removing the konbu just before the water (dashi) boils. This is a really easy way to restore konbu and get a soup stock, which can be used for miso soups and hot pots, etc.
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A synergy of flavors!
Ichiban-dashiThis is a combo soup stock made by boiling konbu to get a dashi (soup stock), removing the konbu and turning off the heat, and then adding 30g of dried bonito shavings, skim off the froth, and leave for several minutes before straining the soup stock off, which is known as ichiban-dashi. Also, the used konbu can be kept for use in tsukudani preserve or to make konbu chips.
QualitySeaweed Products
These are rich in nutrients and are ingredients familiar to many dining tables.
We have a delicious lineup of seaweeds, led by wakame and hijiki (edible brown algae).
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Cut Wakame Seaweed
[Origin]
Iwate prefecture, Hokkaido, etc.
[Usages]
Soak in water for about 5 minutes (2 minutes in boiled water), and then drain water off and use.
[Usage Examples]
Salads, soups (soaking not needed) -
Wakame stems
[Origin]
Iwate prefecture, etc.
[Usages]
Soak in water for about 10 minutes, and then drain water off and use.
[Usage Examples]
Salads, fried dishes -
Mekabu
(wakame seaweed roots)[Origin]
Iwate prefecture, etc.
[Usages]
After soaking in water for about 10 minutes, pour boiling water over the roots, drain, leave to cool and then use.
[Usage Examples]
Vinegared dishes and as dressings -
Mehijiki
(hijiki seaweed sprouts)[Origin]
Kyushu, Ise-Shima, etc.
[Usages]
After soaking in water for about 20 minutes (10 minutes in boiled water), wash in running cold water, drain, pat dry using kitchen paper and then use.
[Usage Examples]
Nimono (simmered dishes), salads -
Nagahijiki
(hijiki seaweed stems)[Origin]
Kyushu, Ise-shima, etc.
[Usages]
After soaking in water for about 30 minutes (20 minutes in boiled water), wash in running cold water, drain, pat dry using kitchen paper and then use.
[Usage Examples]
Nimono (simmered dishes), salads
QualityOther Dried Seafood Products
Besides scallops, konbu and seaweeds, we offer various other seafoods and processed products.
Delivering expertly selected ingredients to dining tables throughout Japan
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Niboshi (Dried Sardines)
[Origin]
Kagawa prefecture, Nagasaki prefecture, etc.
[Usages]
Soak in water for about 30 minutes, gently simmer, and then use.
[Usage Examples]
Dashi and tsukudani (savory preserve) -
Dried squid
[Origin]
Hokkaido, etc.
[Usages]
Grill lightly before eating.
[Usage Examples]
Sake appetizer, Matsumae-zuke pickles