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Scallop
Scallops are one of the main fishing products
and occupy 25-30% of the fishery production in Hokkaido. In
the Okhotsk area, it occupies around 35% of production and
around 33% of fish hauls in Hokkaido. Tokoro town, Kitami
city, Monbetsu city and Yubetsu town produce most of this.
Called the"honor student of mariculture, scallops have
succeeded in multiplication and culture. Tokoro town and Kitami
city, the latter of which is known as the "home of scallop
culture", played a role as pioneers. If it were not for
this success, we might not have the prosperous scallop production
we see today.
There are two methods. One is to fully cultivate them in the
inland sea of Lake Saroma for three years. The other is to
release young shells into the sea for four years. There are
also various kinds of processed foods made from scallops.
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| (Main productive area in Okhotsk)Tokoro town Kitami city,
Abashiri city, Saroma town, Yubetsu town, Monbetsu city and
Oumu town |
(Time of shipment)March - December
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Scallops from Okhotsk |
| History of Lake Saroma and Scallop Culture From
the end of Meiji, Lake Saroma became one of the major oyster
production areas. Also, the number of fishermen living along
the coast increased during the Taisho era. However, in April,
the fourth year of Showa (1929), seawater flowed into Lake Saroma
by opening and cutting the sandbank between Lake Saroma and
the sea of Okhotsk. Consequently, oyster fishing suffered serious
damage. In the eighth year of Showa (1933), Dr. Toraichiro Kinoshita
(Fisheries Agency, Hokkaido Prefectural Experiment Station)
had an idea for cultivating scallops when he discovered that
the young scallop shell clung to the oyster shell in Lake Saroma.
Then, Mr. Koji Shinya, who was the second president of a company
(currently Shinya Co., Ltd.), cooperated the research as leader
and started full?scale cultivation experiments the following
year (the ninth year of Showa (1934)). In the tenth year of
Showa (1935), he founded the Lake Saroma Fishery Breeding Research
Institute and made efforts to establish scallop cultivation
technology. Modern technology was established later as innovations
progressed; it can be said that everything started in the eighth
year of Showa (1933). |
The processed foods of scallop
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(Shinya)...Tokoro cho Kitami city |
Hotate (scallop) Kunyuzuke (smoke and soak into oil)
12 pieces 2,625yen
Hotate soft Kaibashira (white part) Gin No Karafune 12
pieces 2,625yen
Hotate mimi (a part of scallop, like frill) no tsukudani
(preserved food boiled in soy) 130g 420yen |
| In the eighth year of Showa (1933), scallop cultivation
research began, led by Koji Shinya, the founder of Shinya
who was the president of Tokoro fishery cooperatives.
Succeeding to the history, scallop produce of Shinya uses
high quality scallops from Lake Saroma. Hotate Kunyuzuke
and Hotate soft Kaibashira use large scallops, which are
boiled in salt water and retain a moist texture and taste.
They are the standard for souvenirs. Hotate mimi no tsukudani
has a crunchy texture and salty?sweet taste. It can go
with drinks as well as meals. |
Shinya Co., Ltd.
45-6 Aza Tokoro Tokoro cho
Kitami city
TEL: 0152-54-2181
FAX: 0152-54-2184 |
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(Okhotsk Ya)...Monbetsu city |
| Yaki (roast) Kaibashira (white part) Hotate Kohaku 1
gift box (10pieces) 1,300yen |
| Boil and press a large and fresh scallop from Okhotsk.
Make it two millimeters thick, in a leaf shape, then roast
it until light brown. Because of its size, it is easy
to eat. It also has an excellent grilled flavor. The more
it is chewed, the tastier it becomes. Highly recommend
with beer. |
Okhotsk Ya
2-6 4chome Saiwai cho
Monbetsu city
TEL: 0158-23-2265
FAX: 0158-24-2232 |
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(Marukita Hokuto)...Abashiri city |
Hotate Nipopo fish paste 1stick 210yen
Fuwafuwa Hotate(scallop) 12g 480yen / 30g 840yen |
| Hotate Nipopo fish paste has the shape of a Nipopo doll,
which is familiar to northern peoples as a symbol of happiness
from long ago. It is a high quality fish paste made of
fresh fish paste and scallops caught in the sea of Okhotsk.
Fuwafuwa Hotate is thinly rolled and dried fresh scallop,
produced by original technology. It has a light texture,
and the more it is chewed, the tastier it becomes. When
fried lightly, it has savory scent and is ideal with beer. |
Marukita Hokuto
Nishi 3chome Minami 4jo
Abashiri city
TEL: 0152-44-5526
FAX: 0152-44-1570 |
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(Marusen Kobayashi grocery store)...Monbetsu city |
Hotate fish paste 1piece 220yen
Hotate100% 1piece 315yen |
| This is a representative fish paste shop and has been
featured by the media many times and is therefore popular.
It is crowded with tourists and people passing through
from other towns, as well as local people who visit regularly.
The main product, Hotate (scallop) fish paste, uses whole
scallops covered with Alaska Pollack paste and flakes
of scallop. You can enjoy the texture of scallop fish
paste and scallop itself, as well as the scallop taste.
There is also a product which has a luxurious taste made
only from scallop. |
Marusen Kobayashi grocery store
5chome Saiwaicho
Monbetsu city
TEL: 0158-23-5125
FAX: 0158-24-3964 |
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(Saroma Fishery Cooperatives)...Saroma town |
| Hotate (scallop) Kaibashira (white part) Kaisen (S)300g
3,750yen (M)500g 6,300yen |
| This is high class Kaibashira, which is made from selected
scallops from Lake Saroma. This large scallop, which is
well known nationwide, has rich sweetness. If you use
it for cooking, you can get rich stock from it. If you
eat it without cooking, it becomes a choice delicacy.
This dried Kaibashira is certainly a food with natural
taste. |
Saroma Fishery Cooperatives
Aza Toppushi
Saroma town
TEL: 01587-2-3324
FAX: 01587-2-3733 |
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(Shinya)...Tokoro cho Kitami city |
| Hotate (scallop) curry 200g 525yen |
| A large scallop from Lake Saroma is in Hotate curry.
At home, you can easily taste the good combination of
spicy curry and scallop flavor. |
Shinya Co., Ltd.
45-6 Aza Tokoro Tokoro cho
Kitami city
TEL: 0152-54-2181
FAX: 0152-54-2184 |
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