Saroma Lake scallops are one of the prized seafood specialties of northeastern Hokkaido. Raised in the cold, nutrient-rich waters of Lake Saroma, these scallops are known for their large size, thick flesh and smooth, naturally sweet flavor.
Lake Saroma is a large brackish lagoon connected to the Sea of Okhotsk. In winter, drifting sea ice reaches the area and brings mineral-rich nutrients that help support a productive marine environment.
The cold waters of the lake provide ideal conditions for scallops. As they grow, they develop substantial meat with a smooth texture and a clean sweetness that is characteristic of scallops from this northern region.
Scallops are cultivated in Lake Saroma, while wild scallops are also harvested from the surrounding Sea of Okhotsk. Both are valued as important seafood resources of the region.
Saroma scallops are also processed into a variety of products. Frozen scallop adductor muscles are prepared for use as sashimi, while scallops can also be dried to make hoshikaibashira, dried scallop meat in which the natural umami becomes intensely concentrated.
One of the most popular ways to enjoy fresh scallops is to grill them in their shells and add a small amount of soy sauce. The aroma of the sea combines with the fragrant, savory character of soy sauce, creating an irresistible grilled seafood experience.
The thick scallop meat becomes warm and tender while retaining its natural sweetness, making this simple preparation an excellent way to appreciate the quality of Saroma’s scallops.
When the scallops are exceptionally fresh, their cream-colored roe can also be enjoyed raw. This offers another way to experience the delicate flavors and textures of freshly harvested scallops.
With its cold waters, abundant nutrients and connection to the Sea of Okhotsk, Lake Saroma produces scallops with an impressive combination of thickness, tenderness, sweetness and umami.
For travelers exploring the Shiretoko, Abashiri and Kitami area, Saroma Lake scallops are a delicious way to discover the distinctive seafood culture created by the cold northern seas.
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