Sourced from Aomori Prefecture, Japan, the jumbo scallops have a meaty and bouncy texture, and the teriyaki sauce on top makes them even more scrumptious. Coupled with a fresh yet savoury mixture of fish and deep-sea red snow crab with creamy and rich mayonnaise, this Omusubi with a delicate sweet note will give you great satisfaction.
Scallop and Red Snow Crab Mayo
Scallops (Japan), fish, red snow crab (Japan), mayonnaise (Japan)
The Treasure Trove of Japanese Seafood
Aomori Prefecture is a fishing centre in Japan. Surrounded by the Shimokita Peninsula and Tsugaru Peninsula, Mutsu Bay receives mineral-rich water from the nearby Hakkōda mountains, and is an ideal habitat for planktons in the harbour. Seafoods, the native fan scallops in particular, are well nourished from feeding on these planktons. Since a long time ago, Mutsu Bay had mostly produced wild fan scallops. It wasn’t until the 70s when farmers switched to aquaculture farming that had led to a steady growth in production, and enabled more people from Japan and around the world to taste the sweet, firm and full-flavoured scallops.