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.
The texture, flavor and fragrance differ greatly depending on the type and most people either love or hate Shellfish toppings. They include a large volume of umami components, such as Succinic acid. Kai is another topping type that has been eaten as Nigiri sushi since it was invented. Hamaguri is essentially a type of shellfish, but when in the Nigiri sushi world, it is generally lightly seared and then marinated in broth, so it is classified as Nimono.
*Japanese terms will be italicized on sushi ingredients page.
Agemakigai－ Chinese razor clam
Akaawabi－ Blacklip abalone
Akaneawabi－ Red abalone
Akanishi (Akanishigai)－ Top shell, Rock shell, Rapa whelk (Rapana venosa (Valenciennes,1846))
Awabi (Kuroawabi)－Japanese abalone
Awabimodoki (Rokogai)－ Chilean abalone
Chousenbora－whelk (Neptunea arthritica cumingii (Bernardi, 1857))
Etyuubai (Shirobai)－Finely-striated buccinm
Ezobora (Matsubu)－Wheck (Ezo neptune)
Hotate－Common scallop (Giant ezo-scallop, Frill, Fan-shell)
Ishigakigai－Bering Sea cockle
Itayagai－Japanese scailop, Frill
Kobashira－The adductor of bakagai shellfish (Rediated trough-shell)
Mirugai (Honmirugai)－Otter-shell (Keen’s gaper)
Namigai (shiromiru)－Japanese geoduck
Nihama (Hamaguri)－Common orient clam (Japanese hard clam, White clam)
Oomategai－Giant jacknife clam, Giant razor-shell
Oomizogai－Alaska razor, Dall’s razor clam
Rokogai (Awabimodoki)－Chilean abalone, Baranacle rock-shell (Concholepas concholepas (Bruguie, 1789))
Sarubougai－Half-crenated ark, Bloody clam
Shirogai (Manjugai, Saragai)－Northern great tellin
Tairagi (Tairagai)－Pen-shell (Fan-shell)
Tubugai (Matsubu)－Ezo-neptune (Whelk, Winckle)
Yakougai－Great green turban
We hope this information will be helpful.
Revision date: January 10, 2023