Hokkaido seafood at Miss A means two products, and we would rather tell you that plainly than dress up a whole catalogue: fresh Japanese bafun uni, harvested from Hokkaido’s pristine waters, and Japanese dried scallops whose country of origin is Hokkaido. One is the freshest thing in our chillers; the other is a pantry staple that keeps for months. Between them, they cover what Hokkaido is actually famous for at a Singapore table — and everything else Japanese in our seafood case is labelled with its real origin, as you’ll see below.
The fresh line: bafun uni
The uni is the headline. The 100g tray is Premium Grade A, fed on nutrient-rich kombu, 100% additive-free with no alum or preservatives, and airflown four times a week (Tuesday, Wednesday, Friday, Saturday) from Tokyo’s Toyosu Market. It lives in the fridge at 0–4°C, is eaten within 2 days, and never sees a freezer. Spoon it over rice, fold it through hot pasta at the table, or eat it straight with a drop of soy — cold water and kombu do the flavour work; your job is simply not to keep it waiting. The full bowl treatment lives in our donburi guide and the Hokkaido Scallop and Uni Don recipe.
The pantry line: Hokkaido dried scallops
Dried scallops — conpoy — are the opposite proposition: Hokkaido flavour, concentrated and patient. Our Japanese Dried Scallop is the 200g pack, M size, sweet and mild, made for enhancing dishes rather than starring in them. Soak a few in warm water until they soften, shred them, and add both the shreds and the soaking liquid to congee, winter melon soup, steamed egg, or a pot of cabbage and glass noodles. Four or five scallops perfume a whole pot. This is the Hokkaido product we reach for in January, when the fresh trays are for weekends.
And the scallops in the next chiller? Aomori.
Our fresh sashimi-grade hotate are from Aomori — the label says so, and so do we, in every guide we write. Hokkaido is a place, and a fine one. We use the word only for what genuinely comes from there — a name means more when it is kept honest. If you want to cook fresh hotate properly, our separate scallop guide covers the 90-second sear in full — this page’s promise is narrower: when we say Hokkaido here, the product page backs it up.
Shop the lines: Uni collection · Seafood collection · Japan collection — whose own description runs “from Hokkaido uni to Miyazaki Wagyu”, which is exactly the map of what’s inside.
FAQ
What Hokkaido seafood can I buy at Miss A right now?
Two products: fresh bafun uni (100g and 250g trays, from Hokkaido waters) and Hokkaido-origin dried scallops (200g, M size). That is the honest, complete list.
Are dried scallops a lesser version of fresh ones?
No — a different ingredient altogether. Fresh hotate is sweet and delicate eaten raw or seared; dried scallops are a concentrated seasoning, soaked and shredded into soups and congee for depth.
How long do dried scallops keep?
They are a dried pantry good, so months rather than days — keep the pack sealed, cool and dry, and use a few at a time.
