{"id":8222,"date":"2025-12-12T16:56:09","date_gmt":"2025-12-12T07:56:09","guid":{"rendered":"https:\/\/sushiuniversity.jp\/basicknowledge\/?post_type=jetpack-portfolio&#038;p=8222"},"modified":"2025-12-12T17:06:48","modified_gmt":"2025-12-12T08:06:48","slug":"chinese-razor-clam-agemakigai","status":"publish","type":"jetpack-portfolio","link":"https:\/\/sushiuniversity.jp\/basicknowledge\/chinese-razor-clam-agemakigai\/","title":{"rendered":"Chinese razor clam (Agemakigai)"},"content":{"rendered":"<div id=\"attachment_8225\" style=\"width: 501px\" class=\"wp-caption aligncenter\"><img aria-describedby=\"caption-attachment-8225\" decoding=\"async\" class=\" wp-image-8225\" src=\"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-content\/uploads\/sites\/18\/2025\/12\/Chinese-razor-clam-Agemakigai.jpg\" alt=\"A photo of Chinese razor clam (Agemakigai)\" width=\"501\" height=\"376\" srcset=\"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-content\/uploads\/sites\/18\/2025\/12\/Chinese-razor-clam-Agemakigai.jpg 640w, https:\/\/sushiuniversity.jp\/basicknowledge\/wp-content\/uploads\/sites\/18\/2025\/12\/Chinese-razor-clam-Agemakigai-300x225.jpg 300w, https:\/\/sushiuniversity.jp\/basicknowledge\/wp-content\/uploads\/sites\/18\/2025\/12\/Chinese-razor-clam-Agemakigai-400x300.jpg 400w, https:\/\/sushiuniversity.jp\/basicknowledge\/wp-content\/uploads\/sites\/18\/2025\/12\/Chinese-razor-clam-Agemakigai-240x180.jpg 240w\" sizes=\"(max-width: 501px) 100vw, 501px\" \/><p id=\"caption-attachment-8225\" class=\"wp-caption-text\">The appearance of Chinese razor clam (Agemakigai)<\/p><\/div>\n<p><span style=\"color: #000000;\">Common name: Chinese razor clam, Jack knife clam<\/span><\/p>\n<p><span style=\"color: #000000;\">Japanese name: Agemakigai (\u87f6\u8c9d)<\/span><\/p>\n<p><span style=\"color: #000000;\">Chainese common name:\u00a0\u7f22\u86cf<\/span><\/p>\n<p><span style=\"color: #000000;\">Korean common name: \ub9db\uc870\uac1c<\/span><\/p>\n<p><span style=\"color: #000000;\">Scientific name:\u00a0<span style=\"color: #00ccff;\">Sinonovacula constricta (Lamark,1818)<\/span><\/span><\/p>\n<div id=\"attachment_8226\" style=\"width: 500px\" class=\"wp-caption aligncenter\"><img aria-describedby=\"caption-attachment-8226\" decoding=\"async\" class=\" wp-image-8226\" src=\"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-content\/uploads\/sites\/18\/2025\/12\/Chinese-razor-clam-Agemakigai-nigiri-sushi.jpg\" alt=\"A photo of Chinese razor clam (Agemakigai) nigiri sushi\" width=\"500\" height=\"355\" srcset=\"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-content\/uploads\/sites\/18\/2025\/12\/Chinese-razor-clam-Agemakigai-nigiri-sushi.jpg 597w, https:\/\/sushiuniversity.jp\/basicknowledge\/wp-content\/uploads\/sites\/18\/2025\/12\/Chinese-razor-clam-Agemakigai-nigiri-sushi-300x213.jpg 300w, https:\/\/sushiuniversity.jp\/basicknowledge\/wp-content\/uploads\/sites\/18\/2025\/12\/Chinese-razor-clam-Agemakigai-nigiri-sushi-253x180.jpg 253w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><p id=\"caption-attachment-8226\" class=\"wp-caption-text\">The appearance of Chinese razor clam (Agemakigai) nigiri sushi<\/p><\/div>\n<p><span style=\"color: #000000;\">Nigiri sushi detail: Chinese razor clam (Agemakigai) Nigiri sushi<\/span><\/p>\n<p><span style=\"color: #000000;\">Feature:<\/span><\/p>\n<p><span style=\"color: #000000;\">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.<\/span><\/p>\n<p><span style=\"color: #000000;\">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&#8217;t become tough when cooked, so it&#8217;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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Common name: Chinese razor clam, Jack knife clam Japanese name: Agemakigai (\u87f6\u8c9d) Chainese common name:\u00a0\u7f22\u86cf Korean common name: \ub9db\uc870\uac1c Scientific name:\u00a0Sinonovacula 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&hellip;<\/p>\n","protected":false},"author":2,"featured_media":8225,"comment_status":"open","ping_status":"closed","template":"","format":"standard","meta":[],"jetpack-portfolio-type":[166],"jetpack-portfolio-tag":[168],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/8222"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/types\/jetpack-portfolio"}],"author":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/comments?post=8222"}],"version-history":[{"count":7,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/8222\/revisions"}],"predecessor-version":[{"id":8231,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/8222\/revisions\/8231"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media\/8225"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media?parent=8222"}],"wp:term":[{"taxonomy":"jetpack-portfolio-type","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-type?post=8222"},{"taxonomy":"jetpack-portfolio-tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-tag?post=8222"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}