Japanese Hokkaido Dried Scallops Whole (Patinopecten Yessoensis)

Japanese Hokkaido Dried Scallops Whole (Patinopecten yessoensis) are premium whole dried scallops harvested from the cold, nutrient-rich waters surrounding Hokkaido, Japan. Known as “Hotate” or “Conpoy”, these naturally sun-dried shellfish are revered in East Asian culinary and medicinal traditions for their rich umami flavor, nourishing properties, and restorative benefits. Their drying process concentrates not only their savory taste but also their protein, minerals, and natural amino acids, producing a food that is both gourmet and deeply strengthening.

In traditional Asian dietary therapy, dried scallops are considered sweet, savory, and nourishing, supporting Kidney and Spleen function, replenishing qi and essence, and promoting healthy fluids in the body. They have long been used in convalescent diets, strengthening broths, postpartum soups, and dishes intended to restore vitality, aid recovery, and enhance stamina. Because they digest easily and provide high-quality natural protein, dried scallops are valued for supporting weak digestion, low energy, fatigue, and general deficiency conditions.

Hokkaido scallops in particular are prized for their clean taste, firm texture, and exceptionally high amino acid content, especially glutamic acid and taurine, which contribute to their deep umami and their traditional classification as a tonifying, body-replenishing food. They are commonly simmered into congee, broths, medicinal soups, seafood stews, and longevity dishes, where they impart a naturally sweet, ocean-rich aroma.

Modern nutritional analysis shows that Patinopecten yessoensis is rich in protein, taurine, zinc, magnesium, and B-vitamins, offering benefits for energy metabolism, cardiovascular health, immune balance, and muscle recovery. The drying process increases concentration and shelf stability while preserving the scallop’s natural nutrients.

Each batch of Japanese Hokkaido Dried Scallops Whole is carefully selected from high-quality, sustainably harvested scallops, then gently dried to maintain their golden color, layered texture, and intense umami character. When rehydrated and cooked, they release a deep, savory sweetness traditionally used to strengthen the body, enrich soups, and elevate culinary dishes with natural ocean richness.