Common name: Chinese razor clam, Jack knife clam

Japanese name: Agemakigai (蟶貝)

Chainese common name: 缢蛏

Korean common name: 맛조개

Scientific name: Sinonovacula constricta (Lamark,1818)

Nigiri sushi detail: Chinese razor clam (Agemakigai) Nigiri sushi

Feature:

Chinese razor clam (Agemakigai) is distributed in the Seto Inland Sea, Ariake Sea, Yatsushiro Sea, Korean Peninsula, and along the Chinese coast. It is particularly renowned as a specialty of the Ariake Sea. It inhabits shallow, soft mud bottoms. It is elongated and oval-shaped. Its length is approximately 10 cm. It is often confused with the razor clam (Mategai), but compared to the Mategai, it is rounder and has two separate siphons. The season is from May to September.

It is typically eaten as shucked meat mixed with vinegar and miso paste, Butter-grilled, salt-grilled, simmered dishes, clear soups, etc. Processed products include tsukudani (simmered in soy sauce and sugar). It has no strong flavor and doesn’t become tough when cooked, so it’s simmered in sake, mirin, and soy sauce and used in nigiri sushi. This process is similar to that for hamaguri clams. Agemakigai is known for being exceptionally delicious, but domestic catches have significantly declined recently. As a result, imported Korean agemakigai are widely available. Aquaculture is also practiced today. It is rarely served at sushi restaurants in Tokyo.