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JETRO with Consulate General of Japan showcases ‘Hotate’ Japanese Scallops at Four Seasons
Saturday, 10 February, 2024, 12 : 00 PM [IST]
Our Bureau, Bengaluru
Japan External Trade Organisation (JETRO) in association with the Consulate General of Japan in Bengaluru hosted a showcase of Japanese scallops known as Hotate in Bengaluru. Scallops are typically edible shellfish of Japan.
 
The key objective was to promote premium scallops imported from Japan, with the purpose of raising awareness about Japanese scallops and to get Indians to taste it in various cuisines in Bengaluru.

Hotate is rich in minerals like iron and zinc, vitamins like B1 and B12, and amino acids like taurine, scallops are a great food choice. Japanese scallops are unique since they are imported into India at the highest possible quality and freshness, so much so that they can be consumed raw. The secret is that the optimally harvested scallops are swiftly transported to a processing plant, where they are cleaned, processed, and frozen right away.

On February 3, it organised an exclusive tasting event for selected guests at Four Seasons Hotel. This engaging session entailed informative talks and videos about Japanese scallops, their cultivation and health benefits. A specialist also shared insights on Japanese Sake, as it is well-known to complement seafood dishes. Hotate, Japanese scallops prepared in five unique ways: grilled, dumpling, spring roll, sushi, and curry—were specially created for this occasion and served to diners along with the perfect Sake pairing to savour.

Another Japanese scallop tasting event was held on February 6, at the residence of the Consul General of Japan in Bengaluru, exclusively for invited chefs and procurement personnel from fine dining restaurants in Bengaluru. Along with the explanation of Japanese scallops and Japanese Sake, the Japanese scallops were served in a variety of ways, including grilled, dumpling, sushi, tempura, and curry. We hope the guests were inspired with new ideas by tasting Japanese scallops in traditional Indian, Asian fusion, and real Japanese cuisine.

Toshihiro Mizutani, director general of JETRO Bengaluru, extended a warm invitation to Bengaluru consumers to try the delectable flavours of Japanese Hotate scallops. He said, “We encourage everyone to discover the allure of fine Japanese Hotate scallops in a variety of culinary preparations and not just traditional Japanese dishes. JETRO believes that Indians will come to truly appreciate Japanese HOTATE scallops and will spread the word about their taste experiences.”

Consul General of Japan in Bengaluru, Tsutomu Nakane supported this initiative, and said, “We hope that the guests will take this opportunity to experience Japanese food culture and feel the spirit of Japan through carefully caught and elaborately prepared Japanese marine products. Japanese marine products will also be promoted at the National Day Reception to be held in Bengaluru on February 23.”

These are raised in cold and clean sea, and cultivated mostly in Hokkaido and Tohoku region, which are the northern parts of Japan. They are fished in two ways:  One is the ‘hanging method’ in which shellfish fry are suspended in seawater either on ropes or in baskets. The other is Seabed ranching and dredge. These are placed on the seabed and caught with a trawl.
 
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