Shellfish
Ark shell (Akagai)
【Nigiri sushi: Kai】
As the name suggests, Akagai has a bright, reddish-orange body and mantle inside the shell (‘aka’ means red in Japanese). This is rare in marine products and it occurs because there is blood that contains hemoglobin in the body. Akagai lives buried in the shallow muddy floors of inner bays from Hokkaido to Kyushu, in waters about 10 meters deep.
The mantle attached to the adductor muscle also has a pleasant flavor and firm texture and many people like it even more than the meat. For both of these, dipping in vinegar directly before preparation prevents the odor that would otherwise be generated after preparation.
Many ark shells used to be caught at Edomae, the bay of Tokyo before; the one from Kemigawa Chiba prefecture was highly valued. The sleek and vivid color of shell meat shows its freshness. Enjoy the rich flavor of the ocean and firm texture.