Hokkaido Seafood — Salmon, Uni, Scallops

Hokkaido seafood—salmon, uni, and scallops—yields Japan's highest fat content, with cold waters (2-8°C) producing 30% higher fat than the average Pacific catch. This premium sashimi-grade harvest includes fatty Hokkaido salmon, prized sea urchin (uni) with 15% more briny sweetness, and sweet Hokkaido scallops (hotate) that are 20% larger than those from southern regions. Tsukiji and Toyosu markets source 40% of their premium seafood from Hokkaido, outdoing #6 Osaka takoyaki's local sourcing by 10 percentage points. The region's dominance reflects a 50% market share in Japan's $12 billion seafood supply chain.