Tori-gai 鳥貝

The part of the tori-gai used for sushi is its broad, fanned-out foot. Its glossy blackish-purple sheen is distinctive, giving it a striking presence among the many sushi toppings. Its appeal is a crisp, pleasing bite and an elegant sweetness and sea aroma that spread the more you chew. In most cases it is briefly blanched before being formed into nigiri. Because it loses freshness quickly and catches are unstable, fine specimens are treated as a high-grade topping. In recent years, research into farming it is said to be advancing.

Origin: Tokyo Bay, the Seto Inland Sea and others Season: Differs depending on the production area