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.
<Kai－Shell>
Agemakigai－ Chinese razor clam
Akaawabi－ Blacklip abalone
Akagai－Ark shell
Akaneawabi－ Red abalone
Akanishi (Akanishigai)－ Top shell, Rock shell, Rapa whelk (Rapana venosa (Valenciennes,1846))
Aoyagi (Bakagai)－Rediated trough-shell (Surf-clam)
Aniwabai
Atsuezobora－ Whelk
Awabi (Kuroawabi)－Japanese abalone
Awabimodoki (Rokogai)－ Chilean abalone
Azumanishiki－ Scallop
Baigai－Japanese ivory-shell
Chousenbora－whelk (Neptunea arthritica cumingii (Bernardi, 1857))
Etyuubai (Shirobai)－Finely-striated buccinm
Ezoawabi－Ezo-abalone
Ezobora (Matsubu)－Wheck (Ezo neptune)
Himeshakogai－Boring clam
Hioogi－Noble scallop
Hokkigai－Hen-clam
Hotate－Common scallop (Giant ezo-scallop, Frill, Fan-shell)
Ishigakigai－Bering Sea cockle
Itayagai－Japanese scailop, Frill
Iwagaki－Rock-oyster
Kaki (Magaki)－Oyster
Kobashira－The adductor of bakagai shellfish (Rediated trough-shell)
Kumasarubougai
Kuriiroezobora－Whelk
Madakaawabi－Giant abalone
Megaiawabi－Disk abalone
Mirugai (Honmirugai)－Otter-shell (Keen’s gaper)
Nabaubagai－Surf clam
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
Onisazae
Osagawabai
Rokogai (Awabimodoki)－Chilean abalone, Baranacle rock-shell (Concholepas concholepas (Bruguie, 1789))
Sarubougai－Half-crenated ark, Bloody clam
Satougai－Bloody 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)
Usuhirawabi－Greenlip abalone
Yakougai－Great green turban
We hope this information will be helpful.
Revision date: January 10, 2023
sound like you know what you?re talking about! Thanks
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/
http://edition.cnn.com/travel/article/sushi-university-tokyo/index.html
https://features.japantimes.co.jp/sushi/
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