Chinmi: “Hotate Hoshi Kaibashira” Dried Scallop Adductor

“Chinmi (珍味)”, literately meaning “rare taste”, is a Japanese word for food delicacies, and what I introduce this time “Hotate Hoshi Kaibashira (ホタテ干し貝柱)” just comes under the heading of Japanese chinmi.

What is Hotate Hoshi Kaibashira?

Hotate Hoshi Kaibashira

Hotate Hoshi Kaibashira is dried scallop adductor muscle as “Hotate (ホタテ)” means scallop in Japanese, “Hoshi (干し)” means to be dried, and “Kaibashira (貝柱)” is the Japanese word for the adductor muscle of shellfish.

Here in Japan, the dried scallop adductor can be seen sold in packs in the snack and candy section of supermarkets, and they are pretty expensive compared to other snack foods.

Although the Japanese dried scallop snack is hard and tough in texture, it is packed with natural umami flavor, and the more you chew on it, the more the umami comes out and the better it tastes.

How to Eat

Hotate Hoshi Kaibashira Amazon JapanImage :

Not only do we eat Hotate Hoshi Kaibashira as it is as an afternoon snack with green tea or as an Otsumami with alcoholic drinks, but the dried scallop adductor is sometimes rehydrated with water and can be used in various ways.

The stock taken from the dried scallop can be used for simmering food, cooking rice or making soup, while the rehydrated adductor is chopped into small pieces and often added to salad.


Hi, I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. For the purpose of enriching your life, I would like to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures, and facts and trivia.

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