What is akagai in sushi?赤貝
This time, I looked into the various names and seasons for sushi akagai.
How to call akagai
【akagai】ark shell アカガイ 赤貝
The name akakai comes from the red blood that oozes out when cut. Red clams contain a blood pigment called erythrocurulion, which is similar to hemoglobin in humans, so the flesh itself is red.
In the fish markets of the Kanto region, they are called honaka” andhondama” to distinguish them from sugar oysters, which are closely related to red oysters.
The peak season for akagai
Red clams are available on the market all year round, but their best season varies depending on the region and type. Generally speaking, the season for red shellfish is from winter to early spring (December to March). At this time of year, the red clams have grown larger after the spawning season has ended.
Also, since they spawn from early summer to summer, their bodies become thinner after spawning. For this reason, it is said that red shellfish are not in season in summer. The period from late autumn, when the meat begins to accumulate nutrients again, to early spring, when spawning season begins, is also considered to be a delicious season.
Red clams are commonly used as edible shellfish, often used in sushi and sashimi. Red clams in season have a particularly good taste and texture, so you can enjoy their deliciousness to the fullest. Red clams are also called “blood clams” because their red flesh contains hemoglobin, the same pigment in human blood. Therefore, red clams are rich in iron and are effective in preventing anemia.
