Aoyagi 青柳

A clam known for its pointed orange foot; its real name is "bakagai". Since "baka" reads as "fool" in Japanese, the prevailing theory is that Edo sushi chefs avoided the name and instead called it "aoyagi", after Aoyagi village in Chiba, the production hub of the day. Put it in your mouth and a briny aroma unique to aoyagi rises softly; the more you chew, the more sweetness comes through — it is said to have been a great favourite of Edomae sushi as well. Its adductor muscles are known as "kobashira": crisp in texture and treasured as an ingredient for tempura kakiage fritters.

Origin: Hokkaido, Chiba, Aichi Season: Winter through spring