Tag Archives: トリガイ

Shellfish Species 6: Turbo Shell/Sazae


The Japan Blog List

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

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Japanese turbo shells with and without “spikes”

Turbo shells are common all over the world, but are not eaten everywhere. Called Sazae or Sadae in Japan, they are at their best in Winter and Spring.
About 10,000 tonnes are consumed every year.

SAZAE-KOREA

Korean turbo shells are also found in markets.

The Japanese consider that the best specimen should have a comparatively thin shell and well-pointed “head horn”.
They should not emit any noise when lightly shaken.
They should be avoided in hot weather as they tend to spoil quickly.

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They can enjoyed grilled with soy sauce.
As sushi,they can be served as nigiri either raw or cooked.
Large specimen’s livers are served raw as “gunkan”!

Note: I feel in a good mood today as I slowly manage to convince old Blogspot friends like Melinda and new ones like Rachael to modify their Comment Box! At last I can leave messages and compliments for these great sites! LOL

Shellfish Species 5: Gaper Shellfish/Mirugai


The Japan Blog List

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

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MIRUKUI-1

We are just in season for Mirugai or Gaper Shellfish.
Known under many names including Mirugai, Mirukui, Mirukuigai, Mirukugai, Guidakku, Umitake or Atlantic Miru, it is a bit grotesque with its vent protruding endlessly.
In Japan it is collected mainly in the sea between Shikoku and Honshu islands.

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It can be either dark brown or completely whitish beige.
When consumed as sushi or sashimi, the dark skin is taken off.
It is widely consumed in this country and more are imported from Canada, and Korea. There is practically no difference in taste or quality whatever its origin.

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It is particularly popular with sushi lovers with a big appetite!