Tairagi 平貝

This is one of those premium shellfish you will almost never see at a conveyor-belt sushi shop. Long and slender, with a big white adductor muscle filling its large shell, it looks rather like a scallop. For sushi, that adductor is sliced thin and laid over the rice.

The meat is very sweet and juicy. It is well known that a quick sear deepens its umami, so it is sometimes served lightly seared (aburi).

The Seto Inland Sea is famous as a source, but catches have fallen in recent years, only adding to its air of luxury.

Origin: the Seto Inland Sea and others Season: winter