Hokki-gai 北寄貝

Hokkigai is often caught in cold northern waters around places such as Hokkaido. It is used not only as a sushi topping, but also in sashimi platters. Written 北寄貝 in kanji, its formal name is said to be ubagai. It takes four to five years to grow to an edible size.

This clam has a pleasantly crunchy texture and a moist, umami-rich sweetness. It is delicious raw, though in some regions many people cook it into takikomi-gohan, a seasoned rice dish.

It is also known for its nutritional value and contains taurine, a nutrient often mentioned in seafood nutrition. Best enjoyed as delicious shellfish first, health footnote second.

Origin: Hokkaido and others Season: All year round