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.
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.
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
Please check the new postings at:
sake, shochu and sushi
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日本語のブログ
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SHIZUOKA GOURMET 
Thanks for the update! Very much appreciated!
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I think I saw this in an episode of bizarre foods one time. It was grilled in its shell. It may have been this, but then again a lot of mollusks look the same.
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Dear jenn!
I think you are right as they are often cooked this way!
Cheers,
Robert-Gilles
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Was just catching up with your blog. Very interesting to learn about all these shellfish. Thanks!
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Dear natasha!
Greetings!
If you like sushi, plenty more to come!LOL
Robert-Gilles
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Extremely useful series of articles, Thank you for sharing! 🙂
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Cheers, Chistelle!
Still a few more to come!
Robert-Gilles
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another sweet mollusk who’s name escapes me right now….I will check back
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My, and i’m still halfway through them! LOL
Cheesr,
Robert-Gilles
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