Contents
Basic Information
Shellfish sushi is known for its unique texture and flavor. While fish sushi is commonly recognized, in Japan, shellfish have also been consumed raw for a long time. A variety of shellfish ranging from luxurious abalone and turban shells to affordable scallops are used in sushi. These options provide a wide range of choices for sushi ingredients, reflecting the diversity of Japanese culinary culture.
Oyster (Kaki)
Oysters are loved all over the world and are well appreciated in Japan for their delicious taste. Their season is mainly from fall to winter. However, depending on the type, some oysters also have their peak season from spring to summer, allowing them to be enjoyed all year round.
Turban Shell (Sazae)
The turban shell is a type of large gastropod and is a popular edible shellfish in Japan. It is characterized by a hard shell covered with many spines. Its season is from spring to early summer.
Abalone (Awabi)
Abalone is another type of gastropod, and it is known as a high-quality ingredient because of its premium flavor. It has a unique chewy texture. In more affordable sushi restaurants, such as conveyor belt sushi, abalone-like shellfish imported from South America are often used as substitutes. However, these are different species from true abalones.
Whelk (Tubugai)
Whelk, a type of gastropod, is harvested in the cold seas of Hokkaido and the Tohoku region. It has a similar texture to the turban shell, and its season is before spawning in spring.
Cockle (Torigai)
Cockle is a type of bivalve, characterized by its black flesh. Its best season is from April to July.
Ark Shell (Akagai)
The ark shell is a type of bivalve, unusual among shellfish for its red flesh. It has a sweet taste, and its season is from fall to spring.
Scallop (Hotate)
The scallop is a type of bivalve that is harvested in the cold seas of Hokkaido and the Tohoku region. The main part eaten is the adductor muscle. The season for wild scallops is from February to March and around July. However, farmed scallops can be deliciously eaten all year round.
