Sushi Visual Dictionary | SushiUniversity


Seashells

A photo of akagai sushi
Ark shell (Akagai)

Ark shell (Akagai)

What is Akagai?
As the name suggests, Akagai have a bright, reddish-orange body and mantle inside the shell (‘aka’ means red in Japanese). This is rare in marine products and it occurs because there is blood that contains hemoglobin in the body. Akagai lives buried in the shallow muddy floors of inner bays from Hokkaido to Kyushu, in waters about 10 meters deep.

What does Akagai taste like?
If you order Ark shell (akagai), you will hear the pleasing sound of the shellfish striking the cutting board, which tightens the flesh. The shellfish is sliced to slowly open, as if a magnificent flower was blooming. Many ark shells used to be caught at Edomae, the bay of Tokyo before; the one from Kemigawa Chiba prefecture was highly valued. Sleek and vivid color of shell meat shows its freshness. Enjoy rich flavor of ocean and firm texture.

Also called Bloody clam.

Main production area

Miyagi Aichi Setonaikai

Famous production area

Yuriage

Season

Late autumn-Winter