Aka-gai 赤貝

When people hear akagai, they may think of the sweet canned shellfish familiar from childhood, but that is actually a different shellfish called sarubo. Sarubo is delicious in its own way, but true akagai is an exceptional sushi topping in another league. Along with akagai's distinct, rich aroma, the large flesh is packed with umami, giving it an indescribably juicy taste.

Akagai harvested in Yuriage, Miyagi Prefecture, is especially said to be the finest in Japan, and seems to be served only at a few high-end sushi restaurants.

Origin: Relatively widespread around Japan Season: Winter to spring