Aoyagi vs Torigai: what's the difference?
Aoyagi vs Torigai: how these sushi neta differ in species, taste, texture, season, sustainability and mercury — a side-by-side guide.
| Attribute | Aoyagi | Torigai |
|---|---|---|
| Japanese | 青柳 アオヤギ · aoyagi | 鳥貝 トリガイ · torigai |
| Species | Mactra chinensis | Fulvia mutica |
| Texture | tender, snapping | springy, tender |
| Richness | ●●○○○ | ●●●○○ |
| Oiliness | ●○○○○ | ●○○○○ |
| Peak season | Feb, Mar, Apr | Mar, Apr, May |
| Sustainability | varies | varies |
| Mercury (ppm) | — | — |
| Price | $$ | $$$ |
| Beginner-friendly | Yes | Yes |
At a glance
青柳 aoyagi
Aoyagi
Aoyagi is the round (hen) clam — sweet orange clam-foot with a briny snap. Its proper name is bakagai, 'the fool clam'; its little adductor muscles are the prized kobashira.
鳥貝 torigaiTorigai
Torigai is the Japanese cockle — its glossy blue-black foot blanched to a sweet, springy bite. Named 'bird shell' for a shape (and a flavor) that recall poultry.