青森県·海鮮
Jimaki Scallops
"Jimaki Scallops" are grown in Mutsu Bay within Noheji Town. While cage aquaculture is the mainstream method, these are produced using a laborious technique called "Jimaki" (seabed sowing), where young scallops are scattered directly on the seafloor and raised for over two years. By moving freely along the seabed and feeding on abundant plankton at depths of 20–30 meters within the calm waters of the bay, they develop a firm texture and bouncy elasticity similar to wild scallops. With thick flesh and strong sweetness, they are exceptional whether served as sashimi or grilled. Please enjoy this bounty of the sea, which is the pride of Noheji—a port town that once flourished as a stop for the Kitamaebune shipping route. The savory flavor of fresh scallops enjoyed in a seafood bowl is a true delicacy unique to this production area.
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