Shellfish has been a traditional sushi topping started off with the origin of Edomae sushi. Its distinctive texture is fascinating, but the thing is, all kinds are expensive. As a sushi topping, it is placed between rich and light in flavor, and functions as a palate refresher. *Japanese terms will be italicized on sushi ingredients page.
Aoyagi (Bakagai)－Rediated trough-shell (Surf-clam)
Awabi (Kuroawabi)－Japanese abalone
Hotate－Common scallop (Giant ezo-scallop, Frill, Fan-shell)
Ishigakigai－Bering Sea cockle
Kobashira－The adductor of bakagai shellfish (Rediated trough-shell)
Mirugai (Honmirugai)－Otter-shell (Keen’s gaper)
Namigai (shiromiru)－Japanese geoduck
Nihama－Common orient clam (Japanese hard clam, White clam)
Shirogai (Manjugai, Saragai)－Northern great tellin
Tairagi (Tairagai)－Pen-shell (Fan-shell)
Tubugai (Matsubu)－Ezo-neptune (Whelk, Winckle)
We hope this information will be helpful.
Revision date: December 2, 2016