Unique texture and flavour - a taste of Miyagi
Hoya sea squirt has a distinctive look, and is often a love-it-or-not type of seafood. When the outside shell is peeled, you will find its fascia, which is the edible part of Hoya. Its freshness being the key in cooking Hoya, it is usually bought home alive. Vinegared Hoya is typically popular, among other cooking methods the locals of Miyagi have developed.
Information provided by : Food Industry Promotion Division, Miyagi Prefectural Government