Sushi Visual Dictionary | SushiUniversity


Seashells

Rediated trough-shell (Kobashira) Rediated trough-shell (Kobashira)

Rediated trough-shell (Kobashira)

The adductor of bakagai shellfish. There are two adductors per clam. The bigger one is called oboshi and smaller one is koboshi. Expensive sushi ingredient with crisp texture and sweet taste. Often rolled as Gunkan maki.

Main production area

Chiba Aichi Hokkaido Kanagawa

Famous production area

Futtsu

Season

Winter-Spring