Shellfish & clams (kai)

Bivalves and their kin — scallop, ark shell, surf clam — prized for sweetness, brine and a snap of texture.

Akagai

Akagai is ark shell — prized for deep-red, crunchy flesh and a clean briny sweetness. Slap a fresh one on the board and it visibly flinches.

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.

鮑 awabi

Awabi

Awabi is abalone — a large marine snail prized for firm, briny flesh, served raw for a crisp snap or steamed until tender. A luxury neta with a serious conservation backstory.

蛤 hamaguri

Hamaguri

Hamaguri is the common orient clam — the classic edomae clam, simmered until plump and tender and glazed with sweet sauce. A symbol of marital harmony at Girls' Day.

北寄貝 hokkigai

Hokkigai

Hokkigai is surf clam — sweet and crunchy, with a signature blanched tip that blushes from beige to a vivid red-pink. A cold-water Hokkaido staple.

帆立 hotate

Hotate

Hotate is scallop — the adductor muscle served raw for a sweet, creamy, melting bite. Hokkaido's are the gold standard for sashimi.

海松貝 mirugai

Mirugai

Mirugai is giant gaper clam — the crunchy, briny siphon prized for deep oceanic sweetness and an emphatic snap. Frequently confused with (and faked as) geoduck.

鳥貝 torigai

Torigai

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.