Scallops grown in Mutsu Bay have a strong sweetness and flavor.

Aomori scallops have thick, plump, and chewy flesh, and the more you chew, the sweeter it becomes. The blessed natural conditions and the painstaking work of the fishermen help produce high-quality scallops. Scallops have two seasons a year, from May to August and from December to March, and the best time to eat them is from early summer to summer, when the scallops have grown and their flavor has increased.

Mutsu Bay, where scallops are farmed, is surrounded by the Shimokita Peninsula and the Tsugaru Peninsula, and has a blessed topography with nutrient-rich water flowing from the Hakkoda Mountains. Additionally, the gentle waves unique to the bay are perfect for scallop farming. Because they feed on high-quality phytoplankton and are carefully raised from young, they are able to grow high-quality, nutritious scallops.

Aomori scallops have no taste and can be used in a wide variety of dishes. Even when eaten simply as sashimi, the taste changes depending on how you cut it. If you cut it vertically along the fibers, you'll get a moderate texture, but if you cut it horizontally, you'll get a melt-in-the-mouth texture, so we recommend comparing them.

Aomori City has many direct sales stores selling fresh scallops and restaurants where you can enjoy a variety of scallop dishes. Why not enjoy the deliciousness of the season locally?