Tag Archives: アオヤギ

Shellfish Species 9: Round Clam-Hen Clam/Bakagai


The Japan Blog List

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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“Bakagai”, or Round clam/Hen Clam in English is found mainly in the Central part of Honshu Island.

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Actually, you have a good chance to discover it at low tide all over Japan.

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It is a versatile shellfish as it provides for two distinct morsels:

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The “Tongue” called “Aoyagi”. It is very popular in Japan for its colour and sweetness. It is both eaten as Sashimi and

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Sushi as nigiri.

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The second morsel, one of two muscle parts is called “Kobashira/Small pillar”.
Sushi chefs will keep them until they have enough to serve as sashimi or even better as suhi as gunkan!

Make sure to order either “Aoyagi” or “Kobashira” unless you want to start a long conversation by ordering “Bakagai”!

Shellfish Species 10: Ark Shell/Akagai


The Japan Blog List

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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(Ark shell sashimi in its own shell)

Akagai or Ark Shell tends to frighten potential sheffish amateurs because of its other English name, “Bloody Shell”, not only because of its deep reddish-orange colour, but also because of the reddish water it gives off upon opening.

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Now, shellfish do not have blood in our mammal concept.
Bear in mind that many shellfish are used for dyeing cloth, and if if I’m not mistaken, ark shells fulfill both utilitarian and gastronomic needs.

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It does require some skill to open and present.

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The main “Tongue” and “Thread/Akahimo” are edible.

The best season is Autumn, although they are available all year round. They are pretty abondant along the Japan southern coastlines, but many of them are also imported from Korea and China amounting to 80% of the total domestic consumption.

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Ark shells are usually not served cooked.
Sashimi (see top picture) is very much apprecaited but sushi nigiri is definitely the most popular way to savour them!