Frozen Nama Hotate - Sashimi Grade (L) 21-25PC (1kg) 冷冻生扇贝（刺身）Hotate Beku

Frozen Nama Hotate Sashimi Grade L (21–25 pcs / 1 kg) – Premium Japanese Scallops for Malaysian HORECA Supplied by Senri (M) Sdn Bhd, Frozen Nama Hotate Sashimi Grade L (生ホタテ, nama hotate) is a 1 kg pack of Japanese sashimi-grade raw scallops, size L, containing approximately 21–25 pieces per kilogram. "Nama" (生) means raw or fresh, and these scallops are flash-frozen immediately after harvest to preserve their natural sweetness, tender texture, and sashimi-grade quality. The L grade indicates a large scallop size that is ideal for both raw sashimi service and premium cooked applications. 1. What is this product? Nama Hotate refers to raw Japanese scallops (ホタテ, hotate gai – Patinopecten yessoensis) that are shucked, cleaned, and flash-frozen to sashimi-grade standards. The size L grade (21–25 pieces per kg) represents a large, premium scallop suitable for whole sashimi slices, nigiri toppings, and centrepiece cooked presentations. These are among Japan's most prized bivalves, cultivated primarily in Hokkaido. 2. Product Category Frozen sashimi-grade Japanese scallops. Premium seafood category. Raw consumption-safe when handled under proper cold chain conditions. 3. Who is this product for? Japanese restaurants, sushi bars, omakase counters, fine dining outlets, hotel F&B departments, and seafood specialists in Malaysia who require premium, authenticated sashimi-grade scallops for both raw and cooked applications. 4. Cuisine Type and Authentic Context Hotate is a cornerstone ingredient of Japanese cuisine. It features prominently in sushi and sashimi menus (hotate nigiri, hotate sashimi), Japanese grilled dishes (yaki hotate / 焼きホタテ), butter-soy pan-fried preparations, hot pots (nabe), and shabu-shabu. In omakase dining, large L-grade hotate is often served as a premium course highlighting the natural sweetness of Hokkaido scallops. 5. Commercial Value for Malaysian HORECA Sashimi-grade hotate is a high-demand, high-margin product in Malaysian Japanese dining. Japanese scallops command significant premium pricing on menus, and the L grade in particular — with its impressive size — creates a memorable dining experience that supports premium menu pricing and positive diner reviews. 6. How to Use Thaw overnight in the refrigerator at 0–4°C. Do not thaw at room temperature. Once thawed, pat dry with paper towels. For sashimi: slice horizontally into 3–4 rounds or serve whole. For nigiri: place whole or halved on seasoned rice. For grilling: sear in a hot pan with butter and soy sauce for 90 seconds per side. For baking: serve in the shell with miso, butter, or cheese toppings. 7. Serving Size For sashimi: 2–3 whole scallops per appetiser serve (approximately 80–100 g). For nigiri: 1 scallop per nigiri piece. For grilled or cooked main: 3–4 scallops per serve (120–160 g). 8. Yield Per Pack From 1 kg (21–25 pieces), expect 8–12 sashimi servings (at 2–3 pieces per serve) or 21–25 individual nigiri portions, or 5–8 cooked main course serves. Minimal trim loss as scallops are pre-cleaned. 9. Revenue Potential Hotate sashimi (3 pieces) is typically priced at RM 18–30 per serve at Malaysian Japanese restaurants. Hotate nigiri is priced at RM 5–10 per piece. Yaki hotate (grilled scallops) as a shared appetiser is priced at RM 22–40. From 1 kg, estimated revenue ranges from RM 105–300 depending on application and outlet tier. 10. Margin Example Assuming a pack cost of approximately RM 60–90 per kg (verify with Senri (M) Sdn Bhd), and an average of 8–10 serves per kg at RM 22–28 per serve, gross revenue is RM 176–280 per kg, yielding a food cost percentage of approximately 25–40% depending on application. 11. Commercial Positioning Market these scallops as "Hokkaido Sashimi-Grade Hotate" to leverage the premium reputation of Hokkaido seafood. The L grade size allows for visually impressive plating that photographs well and supports social media marketing for the outlet. 12. Outlet Benefits Sashimi-grade frozen hotate ensures consistent quality and availability year-round, independent of seasonal fresh supply. The flash-freeze process preserves peak freshness, often resulting in quality that rivals or surpasses fresh scallops transported long distances. Pre-cleaned and ready to use, they reduce prep time significantly. 13. Menu Profitability Hotate is one of the most versatile and profitable seafood items in Japanese cuisine. The L grade's large size enables whole-piece presentations that maximise perceived value per plate. Its natural sweetness and clean flavour require minimal seasoning, reducing ingredient cost per dish. 14. Storage Conditions Keep frozen at -18°C or below. Do not refreeze once thawed. Maintain unbroken cold chain from delivery to kitchen storage. 15. Shelf Life Frozen shelf life: typically 12 months from production date when stored at -18°C. Check the best-before date on the pack upon delivery. 16. After Thawing Use within 24 hours for raw (sashimi) applications. For cooked applications, use within 48 hours. Keep refrigerated at 0–4°C after thawing. Do not refreeze. 17. Handling Risks As a raw bivalve for potential direct consumption, strict cold chain and food safety protocols are essential. Use dedicated scallop handling surfaces. Ensure all kitchen staff handling raw scallops are trained in sashimi-grade food safety standards. 18. Origin Japan. Hokkaido is the primary production region for Japanese hotate, accounting for the majority of Japan's premium scallop harvest. 19. Certification and Halal Status Halal status should be verified with Senri (M) Sdn Bhd. As a natural seafood product with no additives, hotate is generally considered suitable for halal consumption, but formal certification must be confirmed for operators serving halal-certified establishments. 20. Allergens Shellfish (scallop). May be processed in facilities handling other seafood and shellfish allergens. Check the product label for full allergen information. 21. Minimum Order Quantity (MOQ) Please confirm MOQ with Senri (M) Sdn Bhd via Supplybunny. Sold per 1 kg pack. 22. Reorder Frequency For active sushi bars and Japanese restaurants, weekly reordering is recommended. Operators with sufficient freezer capacity may reorder bi-weekly or in larger quantities for operational efficiency. 23. Central Kitchen Suitability Suitable for central kitchen thawing and portioning. Thawed scallops can be portioned and distributed chilled to satellite outlets for same-day service. Raw applications should be limited to same-day use post-thaw. 24. Comparisons with Similar Products Compared to size S (41–50 pcs/kg) or size 3S (smaller) hotate, the L grade provides a more impressive visual presentation and is preferred for premium sashimi and nigiri service. The larger size also holds up better to grilling and baking without overcooking. 25. When to Choose This Product Choose the L grade when visual impact, premium plating, and sashimi-grade raw service are priorities. It is the recommended choice for omakase menus, premium set courses, high-end sushi bars, and restaurant photography or social media content. 26. Alternatives For cost-sensitive applications or high-volume cooked preparations, the S or 3S grade hotate provides more pieces per kilogram at a lower per-piece cost. For grilled scallop sharing platters or hotate karaage, smaller grades are more economical while maintaining excellent flavour. Commercial Summary Frozen Nama Hotate Sashimi Grade L from Senri (M) Sdn Bhd delivers premium Hokkaido-quality Japanese scallops in a convenient frozen format, offering 21–25 large pieces per kilogram. With its exceptional natural sweetness, sashimi-grade safety, and versatility across raw and cooked applications, it is one of the highest-value seafood investments available to Malaysian HORECA operators. Contact Senri (M) Sdn Bhd through Supplybunny to confirm pricing, MOQ, and halal certification.