Hokkaido's Cold-Water Seafood: Scallops, Crab, and Sea Urchin

Hokkaido is surrounded by cold, nutrient-rich seas that support some of Japan's most prized seafood, particularly scallops (hotate), king crab, snow crab, hairy crab, and sea urchin (uni). Scallop aquaculture is especially significant here, with Hokkaido responsible for a large share of Japan's production, while crab is caught both locally and imported from nearby waters and sold through the region's seafood markets.

Scallops are often eaten raw as sashimi or lightly seared, prized for natural sweetness that needs little seasoning. Crab is sold whole for cracking at the table or served over rice as kanidon. Sea urchin season varies by species and area — some are best in warmer months, others differ — so quality and price fluctuate through the year; check current seasonal advice locally rather than assuming it's always at its peak.