The A to Z of Sushi Ingredients : Shell

You don’t want to find yourself in a Sushi restaurant not knowing enough about the fish on offer. Here we will introduce all the different types of Edo-style Sushi (Edomaesushi) Ingredients. *Japanese terms will be italicized on sushi ingredients page.

<Kai-Shell>

Akagai-Ark shell

Aoyagi (Bakagai)-Rediated trough-shell (Surf-clam)

Awabi (Kuroawabi)-Japanese abalone

Baigai-Japanese ivory-shell

Ezoawabi-Ezo-abalone

Hokkigai-Hen-clam

Hotate-Common scallop (Giant ezo-scallop, Frill, Fan-shell)

Ishigakigai-Bering Sea cockle

Iwagaki-Rock-oyster

Kaki (Magaki)-Oyster

Kobashira-The adductor of bakagai shellfish (Rediated trough-shell)

Madakaawabi-Giant abalone

Megaiawabi-Disk abalone

Mirugai (Honmirugai)-Otter-shell (Keen’s gaper)

Namigai (shiromiru)-Japanese geoduck

Nihama-Common orient clam (Japanese hard clam, White clam)

Sazae-Spiny top-shell

Shirogai (Manjugai, Saragai)-Northern great tellin

Tairagi (Tairagai)-Pen-shell (Fan-shell)

Tokobushi-Tokobushi abalone

Torigai-Egg-cockle (Heart-shell)

Tubugai (Matsubu)-Ezo-neptune (Whelk, Winckle)

We hope this information will be helpful.

Revision date: December 2, 2016

7 thoughts on “The A to Z of Sushi Ingredients : Shell”

    1. Please forgive me for taking so long to reply. Sushi University provides both attractive and authentic information on Edo-style Sushi for all Sushi Lovers in the whole world. Sushi University was featured in the online version of “lonely planet”, the most loved travel guide in the world and also in“ CNN Travel”, ”The japantimes”.

      https://www.lonelyplanet.com/news/2017/03/07/sushi-university-japan-food/

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      https://features.japantimes.co.jp/sushi/

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