Akoya pearl oyster nigiri

Akoya pearl oyster (Akoyagai)

【Nigiri sushi: Kai】
From December through January, after the pearls have been harvested, fresh adductor muscles are removed from Akoya pearl oysters (Akoyagai) and eaten. Although not as large as those of the Pacific scallop, these adductor muscles—shaped like magatama beads—have a texture and flavor similar to those of mirugai. Compared with kobashira, they are slightly firmer, with less bitterness and a subtler flavor.

Since overcooking makes them tough, fresh ones are best enjoyed as sashimi. They are also delicious when sautéed in butter or steamed with sake, and are sometimes pickled in sake lees. While they have long been eaten in Western Japan, there is little tradition of eating them in Eastern Japan. The adductor muscle is the main edible part, while unfortunately, the rest of the oyster is discarded without being eaten.

A few of these adductor muscles are sometimes used to make gunkan-maki, making them a sushi topping that can only be enjoyed during the winter months in the limited areas where Akoya pearl oysters are farmed. If you have the opportunity to visit a pearl-farming area, be sure to give them a try.

【Alternate names】
Japanese pearl oyster

【Related contents】
List of Shellfish (Kai)

(Revision date: September 26, 2026)