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25 Japanese Ingredients

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August 08,2012

Japan Business Forum 2012 (3/11) - Guest Remarks by Mr. Teruhiko Mashiko

Guest Remarks by Mr. Teruhiko Mashiko, Member of the House of Councilors, during the Japan Business Forum on July 17, 2012. For more post-event information, visit www.jetro.org/jbf2012.
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August 08,2012

Japan Business Forum 2012 (2/11) - Video Message from Mr. Yoshinori Suematsu

Video Message from Mr. Yoshinori Suematsu, Senior Vice Minister for Reconstruction, followed by a presentation "From Recovery, to Revitalization" by Mr. Daiki Nakajima of JETRO New York during the Japan Business Forum on July 17, 2012. For more post-event information, visit www.jetro.org/jbf2012.
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August 08,2012

Japan Business Forum 2012 (1/11) - Welcome Remarks by Mr. Hiroaki Isobe

Welcome Remarks by Mr. Hiroaki Isobe, Executive Vice President of JETRO, during the Japan Business Forum on July 17, 2012. For more post-event information, visit www.jetro.org/jbf2012.
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If you attended our Food & Sake of Japan event yesterday, please share your photos with us! #FoodSake
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Great article from @BenitoWine on #sake from @SakeOne, one of JETRO's Invitation Program participant http://t.co/A5Dwzzxgcg
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Our Food & Sake of Japan event starts in 30 mins feat. @JohnGauntner, Sake Samurai award-winning sake expert & author http://t.co/JRMXZOAve6
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Very interesting RT @japantoday: A ramen burger? http://t.co/22q2XIQq7H
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Shizuoka's luxury tea attracts overseas customers via @ajwasahi http://t.co/TqUCFSQrsD
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Results of JETRO's Survey on Japanese Foods Directed at Overseas Consumers http://t.co/GiBvYtGGET #japanesefood
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RT @japanesesake: I posted 4 photos on Facebook in the album "JETRO Spring Sommerlier Sake Challenge at La Mar" http://t.co/LeVNlHfqdt
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Check out our photos from the 2013 Spring Sommelier Sake Challenge! http://t.co/hMZlzbSCck
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Thank you to Peter Granoff (@enorider), Mark Bright (@SaisonSFSomm), Stuart Morris & @LaMarSF for helping us w/ the Spring Sake Challenge!
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Thank you to everyone that came to our Spring Sake Challenge today at @LaMarSF!
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Follow @jetrousa_food

Hotate-Gai (Scallops)

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Scallops are large bivalve mollusks with shells measuring about 20 cm. The adductor muscles are fleshy and flavorful. Scallops are frequently used in Japanese, Chinese and French cooking. There are many ways to enjoy scallops such as sashimi, stewed, grilled in butter or in soup. Scallop sashimi has a sweet, light taste due to the low fat content.

Some of the typical processed foods include dried, canned and frozen scallops. Recent developments in processing and storage technologies have resulted in frozen and pre-cooked scallops that are both delicious and affordable.

The scallop mid-gut gland called "uro" is edible/but should be avoided. The taste is not very good and it may contain shellfish poison and heavy metals. Uro has a black color and so can be easily recognized and removed even by weekend chefs.

Scallops can be stored frozen or refrigerated, but should be used soon after purchase.

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