Aomori Prefecture, Japan is surrounded by the sea on three sides, and the Mutsu Bay is blessed with abundant seafood. Moreover, Aomori is the second largest producer of fan scallops after Hokkaido. This is why OMUSUBI has chosen the thick and meaty fan scallops from Aomori this time. They are cooked with teriyaki sauce and then served with a smooth and creamy sea urchin mayonnaise made from runny Japanese egg yolks. This marvelous combination not only balances out the greasiness, but also highlights the rich umami of seafood.
Scallop and Egg Yolk Sea Urchin Sauce
Scallops (Japan), eggs (Japan), sea urchin, soy sauce
*Produced in a factory where cereals containing gluten, crustacea, eggs, fish, peanut, soybean and milk products are also handled.