Tag Archives: Pen Shell

Japanese Shellfish 8: Pen Shell-Tairagi-玉珧

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Pen Shells or Tairagi (玉珧-Atrina pectinata) in Japanese are usually sold in winter but tend to still appear in Spring in Shizuoka.

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Also called Tairagai, it was very common not so long ago when the domestic catch amounted to 13,395 tonnes in 1976 to suddenly fall to a mere 134 tonnes in 1994!
It disappeared from the Tokyo Bay and is presently mainly caught in the Inner Japanese Sea between Shikoku and Honshu Islands.

It has become expensive these days and when you realize there is not so much to eat for such a big shell, one can understand it is fast becoming a rare morsel.

Some great Japanese chefs are keen to introduce it in Western gastronomy as shown above by Chef Kensuke Sakata!

It is particularly delicious as sashimi or salt-grilled and is very similar to scallops, although distinctly different in shape.
Naturally it is most popular served as sushi nigiri!

RECOMMENDED RELATED WEBSITES

The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India
Mummy I Can Cook! by Shu Han in London
Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
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Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Shellfish Species 9: Round Clam-Hen Clam/Bakagai

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“Bakagai”, or Round clam/Hen Clam in English is found mainly in the Central part of Honshu Island.

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Actually, you have a good chance to discover it at low tide all over Japan.

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It is a versatile shellfish as it provides for two distinct morsels:

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The “Tongue” called “Aoyagi”. It is very popular in Japan for its colour and sweetness. It is both eaten as Sashimi and

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Sushi as nigiri.

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The second morsel, one of two muscle parts is called “Kobashira/Small pillar”.
Sushi chefs will keep them until they have enough to serve as sashimi or even better as suhi as gunkan!

Make sure to order either “Aoyagi” or “Kobashira” unless you want to start a long conversation by ordering “Bakagai”!

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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Shellfish Species 8: Pen Shell/Tairagi

TAIRAGI-4

Pen Shells or Tairagi in Japanese are usually sold in winter but tend to still appear in Sping in Shizuoka.

TAIRAGI-1

Also called Tairagai, it was very common not so long ago when the domestic catch amounted to 13,395 tonnes in 1976 to suddenly fall to a mere 134 tonnes in 1994!
It disappeared from the Tokyo Bay and is presently mainly caught in the Inner Japanese Sea between Shikoku and Honshu Islands.

TAIRAGI-2

It has become expensive these days and when you realize there is not so much to eat for such a big shell, one can understand it is fast becoming a rare morsel.

TAIRAGI-3

It is particularly delicious as sashimi or salt-grilled and is very similar to scallops, although distinctly different in shape.
Naturally it is most popular served as sushi nigiri!

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-