Hotate Kaibashira Tokudai are flash-frozen adductor muscles from wild scallops processed by Kaneshin Takagi Shoten in Betsukai, eastern Hokkaido. The scallops are harvested in the cold waters around the Notsuke Peninsula.

After harvest, the scallops are shucked, and the round muscle that closes the shell is removed and graded by size.

The scallops have a meaty texture, natural sweetness, and pronounced umami. After thawing in the refrigerator, they can be briefly seared in butter until golden on the outside and still juicy inside.