In Japanese cuisine, scallops may be served in soup or prepared as sashimi or sushi. In a sushi bar, "hotategai" (帆立貝, 海扇) is the traditional scallop on rice. "Kaibashira" (貝柱) might be scallop, but it can also be the adductor muscle of any kind of shellfish, such as mussels, oysters, or clams.