Japanese moon scallop (Tsukihigai) is distributed from the Boso Peninsula to Kyushu and Taiwan. It lives in sandy or muddy areas at depths of 10 to 100 meters, lying on its right side with its shell. It is circular and about 10 cm in length. The shell is thin and not very bulky. The surface has a cloth-like texture but is smooth and shiny. The color of the shell is different on the left and right sides: reddish brown on the left and light yellow on the right.

It is mainly found in western Japan, and there are small catches in several prefectures, with Kagoshima Prefecture leading the way. On the other hand, there are almost no catches in eastern Japan, and it is not even seen in the Toyosu market.

Tsukihigai is one of the top flavors in the Itayagai family. It is not as big as scallops in terms of adductor muscle size, but it is superior in taste. It has fine muscle fibers, and when you bite into it, it has a crunchy texture that makes it suitable for eating raw or deep-fried. Of course, it is also delicious when made into sushi.

Common name: Japanese moon scallop, Saucer scallop, Sun and moon scallop

Japanese name: Tsukihigai (月日貝)

Taiwan common name: －

Chinese common name: －

Korean common name: －

Scientific name: Ylistrum japonicum (Gmelin, 1791)

Nigiri sushi detail: Japanese moon scallop (Tsukihigai) Nigiri sushi