Mutsu Bay’s cold, clean waters produce some of Japan’s plumpest, sweetest scallops. A staple of Aomori’s seafood culture, they’re enjoyed grilled in the shell with soy and butter, as fresh sashimi, or simmered in a rich miso ‘kaiyaki’ hotpot cooked right in the scallop shell.
🗓️ At a Glance
| Location | Mutsu Bay, Aomori |
| Hours | Restaurant/market hours |
| Admission | Varies by dish |
| Time needed | About 1 hour |
| Best time | Year-round (farmed) |
What to Try
- Grilled scallops in the shell with soy and butter.
- Sweet, plump scallop sashimi.
- Kaiyaki miso hotpot cooked in a scallop shell.
- Fresh scallops at Aomori markets and ports.
Combine Your Visit
- Build a bowl at Furukawa Fish Market .
- Combine with Oma bluefin tuna up north.
- Shop for dried scallops at A-FACTORY .
Getting There
- In Aomori City: markets and izakayas.
- Around the bay: seaside seafood restaurants.
Tips
Kaiyaki-miso — scallop and egg simmered in miso in the shell — is the classic Aomori home dish; look for it at local izakayas.
