Zarugai

Zarugai is distributed along the Pacific coast from the Boso Peninsula to Kyushu. It inhabits sandy bottoms from the intertidal zone to a depth of about 20 meters. It has an elliptical shape with a strongly swollen body and a pale yellow color resembling orange. The shell height is 8 cm. The shell’s appearance resembles an inverted sieve, hence the name. The family of cockles includes the Japanese egg cockle (Torigai) and the Bering Sea cockle (Ezoishikagegai).

The common name is Shiro torigai. The main production area is Mikawa Bay in Aichi Prefecture. It has a firm texture and a slight briny odor, so it is best enjoyed after briefly dipping it in hot water. Occasionally, you may hear about it being available on social media, but it is rarely served as nigiri sushi. It is a very rare shellfish, so if you come across it, be sure to try it. Compared to Torigai, it has a larger and thicker body. The taste is similar to that of Ezoishikagegai.