Mizuhopecten yessoensis is a large cold-water scallop species in the family Pectinidae, commonly known as the Japanese scallop, Yesso scallop, or hotate in Japan. It is native to the northwest Pacific Ocean, particularly the coastal waters of northern Japan, the Russian Far East, and the Korean Peninsula, and has been introduced for aquaculture in parts of China. The genus name Mizuhopecten combines “Mizuho,” an archaic poetic name for Japan, with pecten, Latin for “comb,” referring to the ribbed, comb-like shell typical of scallops. The species epithet yessoensis refers to “Yesso” (Ezo), the historical European name for Hokkaido.

Historically harvested from wild beds in Hokkaido and the Sea of Okhotsk, Mizuhopecten yessoensis became a cornerstone of Japanese scallop aquaculture in the twentieth century and is now one of the most economically important scallop species in East Asia. As a food source, Mizuhopecten yessoensis produces several culinary ingredients, most notably the large adductor muscle, which is eaten raw as sashimi, formed into sushi toppings, grilled, seared, dried, or incorporated into soups and hot pots. The mantle and roe (coral) are also consumed in some preparations. In Japanese cuisine, hotate is valued for its sweetness and firm texture; in Chinese cuisine it is commonly dried to produce conpoy (dried scallop), a concentrated umami ingredient used in broths and sauces. The species is closely associated with Japanese coastal food culture, particularly Hokkaido, and has also become central to northern Chinese seafood markets.

Nutritionally, Mizuhopecten yessoensis is rich in taurine, a sulfur-containing amino sulfonic acid that supports cardiovascular function and osmoregulation; glycine and alanine, amino acids contributing to sweetness and metabolic roles; and omega-3 fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which have anti-inflammatory and cardioprotective effects. The scallop also contains uniquely high amounts of glycogen, responsible for its characteristic sweet flavor, as well as bioactive peptides with potential antihypertensive activity. As with other bivalves, it can accumulate marine biotoxins such as saxitoxin or domoic acid during harmful algal blooms, which are heat-stable compounds and represent a food safety concern if harvesting waters are not properly monitored. When harvested from regulated waters, however, Mizuhopecten yessoensis is considered a nutrient-dense and highly valued seafood species in East Asian gastronomy.