Taste & Texture
The adductor muscle has rich sweetness and umami, which intensifies with cooking. Raw in sashimi or sushi, it has oceanic aroma and firm texture; butter-sautéed or fried, the umami concentrates. The 'himo' (mantle) is a delicacy
Season
How to Choose
-
For shell-on scallops, choose ones with tightly closed shells and good heft.
-
The adductor should be white to pale cream with translucency and minimal seepage.
-
Avoid yellowing or any off-odor.
How to Store
-
Store shell-on scallops in a bowl of ice water in the refrigerator, consume within 1-2 days.
-
Adductor meat should be patted dry, wrapped in plastic, and refrigerated for 1-2 days or frozen for up to 1 month.
Nutrition Facts
ENERGY CONTENT
66
KCAL
Source: Standard Tables of Food Composition in Japan (8th ed.) 2020
Retail Price
Price Trend
Annual Average
¥427/100g
Source: Statistics Bureau Retail Price Survey (2026)
Top Landing Prefectures
Map data: National Land Numerical Information (MLIT Japan)
Source: MAFF Marine Fisheries Production Statistics (wild + aquaculture) (2023)
Top 5 Prefecture Production Trends (2018-2023)
Consumption Ranking
National Average (annual spending per household)
Source: Statistics Bureau Family Income and Expenditure Survey (2024, two-or-more-person households, prefectural capital cities)