The “Hotate Miso Shell Grill” was developed with the concept of “Enjoy Aomori’s local cuisine easily with a microwave!” It originated in the Edo period when fishermen on the coast of Mutsu Bay in Aomori Prefecture used scallop shells as pots, simmering broth made from bonito or dried fish, scallops, local seasonal ingredients, miso, and eggs. This dish, which also appears in Osamu Dazai’s novel “Tsugaru,” is a representative local cuisine of Aomori Prefecture. The product was developed with the desire for people living away from Aomori, those who have tasted it during visits, and those across the country who have yet to try it, to enjoy this dish. The ingredients are baby scallops from Mutsu Bay in Aomori Prefecture, Tsugaru miso, and dried fish broth, with no chemical seasonings used. It contains six plump baby scallops and additional cut baby scallops, offering a full scallop experience. The preparation is very simple: first, heat it in the microwave for about 2 minutes, take it out, add beaten eggs and stir, then heat it again in the microwave for about 1.5 minutes to complete. It can be enjoyed as a snack with alcohol or generously placed on hot rice, where the broth from the scallops blends with the miso, evoking an indescribable nostalgia. This is a confident masterpiece delivered by SEIHO SHOJI CO.,LTD, which has been dedicated to scallop processing for 60 years and knows the full flavor of scallops.

* Text may be generated using the automatic translation service.