Tsubu-gai ツブ貝

What defines the tsubu-gai is, above all, its firm, crunchy texture — and the gentle sweetness and umami that spread the more you chew. That distinctive bite makes a fine accent, and alongside scallop and surf clam it is one of the shellfish that consistently sit at the top of the popularity rankings. There are a great many kinds of tsubu-gai, and the flavour varies by region and species, but the most popular high-grade one is the Ezo whelk (Ezobora), distributed under the common name matsubu. It rarely appears in ordinary supermarkets, so if you spot it at a restaurant it is well worth a taste.

Origin: Hokkaido, the Tohoku region and others Season: Summer