{"id":91,"date":"2017-03-04T08:46:10","date_gmt":"2017-03-03T23:46:10","guid":{"rendered":"https:\/\/sushiuniversity.jp\/sushiblog\/?p=91"},"modified":"2025-12-12T16:59:21","modified_gmt":"2025-12-12T07:59:21","slug":"sushi-ingredients-shellfish","status":"publish","type":"post","link":"https:\/\/sushiuniversity.jp\/sushiblog\/sushi-ingredients-shellfish\/","title":{"rendered":"List of Shellfish (Kai)"},"content":{"rendered":"<p><img decoding=\"async\" class=\"size-medium wp-image-96 aligncenter\" src=\"https:\/\/sushiuniversity.jp\/sushiblog\/wp-content\/uploads\/sites\/15\/2017\/03\/20170225195554_IMG_1317-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/sushiuniversity.jp\/sushiblog\/wp-content\/uploads\/sites\/15\/2017\/03\/20170225195554_IMG_1317-300x225.jpg 300w, https:\/\/sushiuniversity.jp\/sushiblog\/wp-content\/uploads\/sites\/15\/2017\/03\/20170225195554_IMG_1317-768x576.jpg 768w, https:\/\/sushiuniversity.jp\/sushiblog\/wp-content\/uploads\/sites\/15\/2017\/03\/20170225195554_IMG_1317-1024x768.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>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.<\/p>\n<p>The texture, flavor and fragrance differ greatly depending on the type and most people either love or hate Shellfish toppings.<\/p>\n<p>A characteristic of the taste of shellfish is that it is both refreshing and rich. This is presumably due to succinic acid. It is known that if succinic acid is removed from the shellfish extract component, the umami of shellfish also disappears. However, the umami of shellfish is not due to succinic acid alone, but to the synergistic effects of amino acids such as glutamic acid, glycine, alanine, arginine, and betaine, which are present in the extract, and adenylic acid, a nucleic acid-related substance.<\/p>\n<p>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.<\/p>\n<p>*Japanese terms will be italicized on sushi ingredients page.<\/p>\n<h3>&lt;<em><strong>Kai<\/strong><\/em>\uff0dShell&gt;<\/h3>\n<p><span style=\"color: #00ccff;\"><em><strong><a style=\"color: #00ccff;\" href=\"https:\/\/sushiuniversity.jp\/basicknowledge\/chinese-razor-clam-agemakigai\" target=\"_blank\" rel=\"noopener\">Agemakigai (Agemaki)<\/a><\/strong><\/em><\/span>\uff0d Chinese razor clam (Sinonovacula constricta (Lamark,1818))<\/p>\n<p><em><strong>Akaawabi<\/strong><\/em>\uff0d Blacklip abalone<\/p>\n<p><span style=\"color: #00ccff;\"><em><strong><a style=\"color: #00ccff;\" href=\"https:\/\/sushiuniversity.jp\/visual-dictionary\/?Name=Ark-shell-(Akagai)\" target=\"_blank\" rel=\"noopener\">Akagai<\/a><\/strong><\/em><\/span>\uff0dArk shell, <span style=\"color: #000000;\">Bloody clam <\/span>(Anadara broughtonii (Schrenck, 1867))<\/p>\n<p><em><strong>Akaneawabi<\/strong><\/em>\uff0d Red abalone<\/p>\n<p><span style=\"color: #00ccff;\"><em><strong><a style=\"color: #00ccff;\" href=\"https:\/\/sushiuniversity.jp\/basicknowledge\/veined-rapa-whelk-akanishi\" target=\"_blank\" rel=\"noopener\">Akanishi (Akanishigai)<\/a><\/strong><\/em><\/span>\uff0d Top shell, Rock shell, Rapa whelk (Rapana venosa (Valenciennes,1846))<\/p>\n<p><em><strong><a href=\"https:\/\/sushiuniversity.jp\/basicknowledge\/japanese-pearl-oyster-akoyagai\" target=\"_blank\" rel=\"noopener\"><span style=\"color: #00ccff;\">Akoyagai<\/span><\/a><\/strong><\/em>\uff0dJapanese pearl-oyster (Pinctada martensi (Dunker, 1880))<\/p>\n<p><span style=\"color: #00ccff;\"><strong><em><a style=\"color: #00ccff;\" href=\"https:\/\/sushiuniversity.jp\/basicknowledge\/atlantic-surf-clam-amerikaubagai\" target=\"_blank\" rel=\"noopener\">Amerikaubagai<\/a><\/em><\/strong><\/span>\uff0dAtlantic surf clam (<span style=\"color: #000000;\">Spisula solidissima (Dillwyn, 1817)<\/span>)<\/p>\n<p><em><strong>Aniwabai<\/strong><\/em><\/p>\n<p><span style=\"color: #00ccff;\"><em><strong><a style=\"color: #00ccff;\" href=\"https:\/\/sushiuniversity.jp\/visual-dictionary\/?Name=Round-clam-(Aoyagi)\" target=\"_blank\" rel=\"noopener\">Aoyagi <\/a><a style=\"color: #00ccff;\" href=\"https:\/\/sushiuniversity.jp\/visual-dictionary\/?Name=Round-clam-(Aoyagi)\" target=\"_blank\" rel=\"noopener\">(Bakagai)<\/a><\/strong><\/em><\/span>\uff0dRediated trough-shell (Surf-clam)<\/p>\n<p><span style=\"color: #00ccff;\"><em><strong><a style=\"color: #00ccff;\" href=\"https:\/\/sushiuniversity.jp\/visual-dictionary\/?Name=Japanese-clam-(Asari)\" target=\"_blank\" rel=\"noopener\">Asari<\/a><\/strong><\/em><\/span> \uff0d Japanese clam, Baby clam, Manila clam, Japanese littleneck clam (Ruditapes philippinarum (Adams and Reeve,1850))<\/p>\n<p><em><strong>Atsuezobora<\/strong><\/em>\uff0d Whelk<\/p>\n<p><span style=\"color: #00ccff;\"><em><strong><a style=\"color: #00ccff;\" href=\"https:\/\/sushiuniversity.jp\/visual-dictionary\/?Name=Japanese-abalone-(Awabi)\" target=\"_blank\" rel=\"noopener\">Awabi (Kuroawabi)<\/a><\/strong><\/em><\/span>\uff0dJapanese abalone<\/p>\n<p><em><strong>Awabimodoki (Rokogai)<\/strong><\/em>\uff0d Chilean abalone<\/p>\n<p><em><strong>Azumanishiki<\/strong><\/em>\uff0d Scallop<\/p>\n<p><em><strong>Baigai<\/strong><\/em>\uff0dJapanese ivory-shell<\/p>\n<p><strong><em>Chousenbora<\/em><\/strong>\uff0dwhelk (Neptunea arthritica cumingii (Bernardi, 1857))<\/p>\n<p><em><strong><a href=\"https:\/\/sushiuniversity.jp\/sushiblog\/what-is-baigai-sushi\/\" target=\"_blank\" rel=\"noopener\"><span style=\"color: #00ccff;\">Echubai (Shirobai)<\/span><\/a><\/strong><\/em>\uff0dFinely-striated buccinm (Buccinum striatissimum Sowerby,1899)<\/p>\n<p><em><strong><a href=\"https:\/\/sushiuniversity.jp\/visual-dictionary\/?Name=Ezo-abalone-(Ezo-awabi)\" target=\"_blank\" rel=\"noopener\"><span style=\"color: #00ccff;\">Ezoawabi<\/span><\/a><\/strong><\/em>\uff0dEzo-abalone (Haliotis discus subsp. hannai Ino, 1953)<\/p>\n<p><em><strong>Ezobora (Matsubu)<\/strong><\/em>\uff0dWheck (Ezo neptune)<\/p>\n<p><em><strong>Himeshakogai<\/strong><\/em>\uff0dBoring clam<\/p>\n<p><em><strong>Hioogi (Hiougigai)<\/strong><\/em>\uff0dNoble scallop (Mimachlamys nobilis (Reeve,1852))<\/p>\n<p><span style=\"color: #00ccff;\"><em><strong><a style=\"color: #00ccff;\" href=\"https:\/\/sushiuniversity.jp\/visual-dictionary\/?Name=Sakhalin-surf-clam-(Hokkigai)\" target=\"_blank\" rel=\"noopener\">Hokkigai<\/a><\/strong><\/em><\/span>\uff0dSakhalin surf clam, Hen-clam (Pseudocardium sachalinense (Schrenck,1862))<\/p>\n<p><span style=\"color: #00ccff;\"><em><strong><a style=\"color: #00ccff;\" href=\"https:\/\/sushiuniversity.jp\/visual-dictionary\/?Name=Common-scallop-(Hotate)\" target=\"_blank\" rel=\"noopener\">Hotate<\/a><\/strong><\/em><\/span>\uff0dCommon scallop, Giant ezo-scallop, Frill, Fan-shell (Mizuhopecten yessoensis (Jay, 1857))<\/p>\n<p><span style=\"color: #00ccff;\"><em><strong><a style=\"color: #00ccff;\" href=\"https:\/\/sushiuniversity.jp\/sushiblog\/what-is-ishigakigai-sushi\/\" target=\"_blank\" rel=\"noopener\">Ishigakigai<\/a><\/strong><\/em><\/span>\uff0dBering Sea cockle<\/p>\n<p><em><strong>Itayagai<\/strong><\/em>\uff0dJapanese scailop, Frill<\/p>\n<p><em><strong>Iwagaki<\/strong><\/em>\uff0dRock-oyster<\/p>\n<p><em><strong><a href=\"https:\/\/sushiuniversity.jp\/visual-dictionary\/?Name=Japanese-oyster-(Kaki)\" target=\"_blank\" rel=\"noopener\"><span style=\"color: #00ccff;\">Kaki (Magaki)<\/span><\/a><\/strong><\/em>\uff0dOyster<\/p>\n<p><span style=\"color: #00ccff;\"><em><strong><a style=\"color: #00ccff;\" href=\"https:\/\/sushiuniversity.jp\/sushiblog\/what-is-baigai-sushi\/\" target=\"_blank\" rel=\"noopener\">Kagabai (Shirobai)<\/a><\/strong><\/em><\/span>\uff0d(Buccinum bayani Jousseaume,1883)<\/p>\n<p><span style=\"color: #00ccff;\"><em><strong><a style=\"color: #00ccff;\" href=\"https:\/\/sushiuniversity.jp\/visual-dictionary\/?Name=Round-clam-ligaments-(Kobashira)\" target=\"_blank\" rel=\"noopener\">Kobashira<\/a><\/strong><\/em><\/span>\uff0dThe adductor of bakagai shellfish (Rediated trough-shell)<\/p>\n<p><em><strong>Konakanishi<\/strong><\/em>\uff0d(Fusinus ferrugineus Kuroda &amp; Habe,1961)<\/p>\n<p><em><strong>Kumasarubougai<\/strong><\/em><\/p>\n<p><em><strong>Kuriiroezobora<\/strong><\/em>\uff0dWhelk<\/p>\n<p><em><strong>Kuroawabi<\/strong><\/em>\uff0dJapanese abalone (Haliotis discus subsp. discus)<\/p>\n<p><em><strong>Madakaawabi<\/strong><\/em>\uff0dGiant abalone (Haliotis madaka (Habe, 1977))<\/p>\n<p><span style=\"color: #00ccff;\"><em><strong><a style=\"color: #00ccff;\" href=\"https:\/\/sushiuniversity.jp\/basicknowledge\/razor-clam-mategai\" target=\"_blank\" rel=\"noopener\">Mategai<\/a><\/strong><\/em><\/span>\uff0dRazor clam (<span style=\"color: #000000;\"><span style=\"color: #00ccff;\"><span style=\"color: #000000;\">Solen strictus Gould, 1861<\/span><\/span><\/span>)<\/p>\n<p><em><strong>Megaiawabi<\/strong><\/em>\uff0dDisk abalone<\/p>\n<p><em><strong><a href=\"https:\/\/sushiuniversity.jp\/visual-dictionary\/?Name=Keen%27s-gaper-(Mirugai)\" target=\"_blank\" rel=\"noopener\"><span style=\"color: #00ccff;\">Mirugai (Honmirugai)<\/span><\/a><\/strong><\/em>\uff0dOtter-shell, Keen&#8217;s gaper (Tresus keenae (Kuroda &amp; Habe, 1950))<\/p>\n<p><span style=\"color: #00ccff;\"><em><strong><a style=\"color: #00ccff;\" href=\"https:\/\/sushiuniversity.jp\/basicknowledge\/new-zealand-mussel-moegiigai\" target=\"_blank\" rel=\"noopener\">Moegiigai<\/a><\/strong><\/em><\/span>\uff0dNew Zealand mussel (<span style=\"color: #000000;\">Perna canaliculus (Gmelin, 1791)<\/span>)<\/p>\n<p><em><strong>Nabaubagai<\/strong><\/em>\uff0dSurf clam<\/p>\n<p><strong><em>Namigai (<span style=\"color: #00ccff;\"><a style=\"color: #00ccff;\" href=\"https:\/\/sushiuniversity.jp\/sushiblog\/what-is-shiromiru\/\" target=\"_blank\" rel=\"noopener\">shiromiru<\/a><\/span>)<\/em><\/strong>\uff0dJapanese geoduck<\/p>\n<p><span style=\"color: #00ccff;\"><em><strong><a style=\"color: #00ccff;\" href=\"https:\/\/sushiuniversity.jp\/visual-dictionary\/?Name=Common-orient-clam-(Nihamaguri)\" target=\"_blank\" rel=\"noopener\">Nihama (Hamaguri)<\/a><\/strong><\/em><\/span>\uff0dCommon orient clam, Japanese hard clam, White clam (Meretrix lusoria (R\u00f6ding, 1798))<\/p>\n<p><em><strong>Nakanishi<\/strong><\/em>\uff0d(Fusinus perplexus (A.Adams,1864))<\/p>\n<p><span style=\"color: #00ccff;\"><em><strong><a style=\"color: #00ccff;\" href=\"https:\/\/sushiuniversity.jp\/sushiblog\/what-is-baigai-sushi\/\" target=\"_blank\" rel=\"noopener\">Ooechubai (Shirobai)<\/a><\/strong><\/em><\/span>\uff0d(Buccinum tenuissimum Kuroda in Teramachi,1933)<\/p>\n<p><em><strong>Oomategai<\/strong><\/em>\uff0dGiant jacknife clam, Giant razor-shell<\/p>\n<p><em><strong>Oomizogai<\/strong><\/em>\uff0dAlaska razor, Dall&#8217;s razor clam<\/p>\n<p><span style=\"color: #00ccff;\"><em><strong><a style=\"color: #00ccff;\" href=\"https:\/\/sushiuniversity.jp\/basicknowledge\/pacific-littleneck-oniasari\" target=\"_blank\" rel=\"noopener\">Oniasari<\/a><\/strong><\/em><\/span>\uff0dPacific Littleneck (Protothaca jedoensis (Lischke,1874))<\/p>\n<p><em><strong>Onisazae<\/strong><\/em><\/p>\n<p><em><strong>Osagawabai<\/strong><\/em><\/p>\n<p><em><strong>Rokogai (Awabimodoki)\uff0d<\/strong><\/em>Chilean abalone, Baranacle rock-shell (Concholepas concholepas (Bruguie, 1789))<\/p>\n<p><span style=\"color: #00ccff;\"><em><strong><a style=\"color: #00ccff;\" href=\"https:\/\/sushiuniversity.jp\/basicknowledge\/northern-great-tellina-clam-saragai\" target=\"_blank\" rel=\"noopener\">Saragai<\/a><\/strong><\/em><\/span>\uff0dNorthern great tellina clam (<span style=\"color: #000000;\">Megangulus venulosus (Schrenck, 1861)<\/span>)<\/p>\n<p><em><strong><span style=\"color: #00ccff;\"><a style=\"color: #00ccff;\" href=\"https:\/\/sushiuniversity.jp\/basicknowledge\/half-crenated-ark-sarubougai\" target=\"_blank\" rel=\"noopener\">Sarubougai<\/a><\/span>\uff0d<\/strong><\/em>Half-crenated ark, Bloody clam (Anadara kagoshimensis (Tokunaga, 1906))<\/p>\n<p><em><strong>Satougai<\/strong><\/em>\uff0dBloody clam<\/p>\n<p><span style=\"color: #00ccff;\"><em><strong><a style=\"color: #00ccff;\" href=\"https:\/\/sushiuniversity.jp\/sushiblog\/what-is-turban-shell-sazae-sushi\/\" target=\"_blank\" rel=\"noopener\">Sazae<\/a><\/strong><\/em><\/span>\uff0dTurban shell, Spiny top-shell (Turbo (Batillus) sazae H.Fukuda, 2017)<\/p>\n<p><em><strong>Shirogai (Manjugai, Saragai)<\/strong><\/em>\uff0dNorthern great tellin<\/p>\n<p><span style=\"color: #00ccff;\"><em><strong><a style=\"color: #00ccff;\" href=\"https:\/\/sushiuniversity.jp\/basicknowledge\/well-carved-venus-sudaregai\" target=\"_blank\" rel=\"noopener\">Sudaregai<\/a><\/strong><\/em><\/span>\uff0dWell-carved venus (<span style=\"color: #000000;\">Paphia euglypta (Philippi, 1847)<\/span>)<\/p>\n<p><span style=\"color: #00ccff;\"><em><strong><a style=\"color: #00ccff;\" href=\"https:\/\/sushiuniversity.jp\/visual-dictionary\/?Name=Pen-shell-(Tairagi)\" target=\"_blank\" rel=\"noopener\">Tairagi (Tairagai)<\/a><\/strong><\/em><\/span>\uff0dPen-shell (Fan-shell)<\/p>\n<p><em><strong><a href=\"https:\/\/sushiuniversity.jp\/sushiblog\/what-is-tokobushi-abalone-sushi\/\" target=\"_blank\" rel=\"noopener\"><span style=\"color: #00ccff;\">Tokobushi<\/span><\/a><\/strong><\/em>\uff0dTokobushi abalone (Haliotis diversicolor\u00a0Reeve, 1846)<\/p>\n<p><span style=\"color: #00ccff;\"><em><strong><a style=\"color: #00ccff;\" href=\"https:\/\/sushiuniversity.jp\/visual-dictionary\/?Name=Japanese-egg-cockle-(Torigai)\" target=\"_blank\" rel=\"noopener\">Torigai<\/a><\/strong><\/em><\/span>\uff0dEgg-cockle, Heart-shell (Fulvia (Fulvia) mutica (Reeve, 1844))<\/p>\n<p><span style=\"color: #00ccff;\"><em><strong><a style=\"color: #00ccff;\" href=\"https:\/\/sushiuniversity.jp\/basicknowledge\/japanese-moon-scallop-tsukihigai\" target=\"_blank\" rel=\"noopener\">Tsukihigai<\/a><\/strong><\/em><\/span>\uff0dJapanese moon scallop (Ylistrum japonicum (Gmelin, 1791))<\/p>\n<p><em><strong>Tubugai (Matsubu)<\/strong><\/em>\uff0dEzo-neptune, Whelk, Winckle (Neptunea polycostata Scarlato,1952)<\/p>\n<p><em><strong>Usuhirawabi<\/strong><\/em>\uff0dGreenlip abalone<\/p>\n<p><em><strong>Yakougai<\/strong><\/em>\uff0dGreat green turban<\/p>\n<p><em><strong><a href=\"https:\/\/sushiuniversity.jp\/basicknowledge\/zarugai\" target=\"_blank\" rel=\"noopener\"><span style=\"color: #00ccff;\">Zarugai<\/span><\/a><\/strong><\/em>\uff0d(Acrosterigma burchardi (Dunker, 1877))<\/p>\n<p>[sc_apply url=&#8221;https:\/\/sushiuniversity.jp\/apply\/&#8221;]<\/p>\n<hr \/>\n<p>We hope this information will be helpful.<\/p>\n<p><img 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style=\"background-color:#649a3f;width:28px;height:28px;border-radius:999px;display:inline-block;opacity:1;float:left;font-size:32px;box-shadow:none;display:inline-block;font-size:16px;padding:0 4px;vertical-align:middle;background-repeat:repeat;overflow:hidden;padding:0;cursor:pointer;box-sizing:content-box\"><svg style=\"display:block;border-radius:999px;\" focusable=\"false\" aria-hidden=\"true\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"100%\" height=\"100%\" viewBox=\"-4 -4 43 43\"><path d=\"M 5.5 11 h 23 v 1 l -11 6 l -11 -6 v -1 m 0 2 l 11 6 l 11 -6 v 11 h -22 v -11\" stroke-width=\"1\" fill=\"#fff\"><\/path><\/svg><\/span><\/a><\/div><div class=\"heateorSssClear\"><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>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. A characteristic of the taste of shellfish is that it is both refreshing and rich. This is presumably due to succinic acid. It is known that if succinic acid is removed from the shellfish extract component, the umami of shellfish also disappears. However, &hellip; <a href=\"https:\/\/sushiuniversity.jp\/sushiblog\/sushi-ingredients-shellfish\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">List of Shellfish (Kai)<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[133,4],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/91"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/comments?post=91"}],"version-history":[{"count":103,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/91\/revisions"}],"predecessor-version":[{"id":7584,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/91\/revisions\/7584"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/media?parent=91"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/categories?post=91"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/tags?post=91"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}