What is akaibashira in sushi?貝柱
This time, I looked into the various names and seasons for sushi kaibashira.
How to call kaibashira
【kaibashira】scallop or shellfish valve muscles kaibashira カイバシラ kaibashira
First, the scallop is the muscular part (closus muscle) that opens and closes the shellfish. Scallops and scallops are often treated as synonymous, but scallops are part of the body, so of course they exist in other shellfish as well. Normally, scallops refer to large scallops such as scallops and scallops, but small scallops such as clams are called “Kobashira”.
The peak season for kaibashira
Speaking of scallops, scallops are the most representative. There are two scallop seasons a year, each with different characteristics.
Summer season (May to August): During this period, the scallops grow larger and become sweeter. The peak season is especially in July, when you can enjoy very large, thick, and sweet scallops.
Winter season (December to March): During this period, the scallop’s gonads (eggs) develop, making the eggs and milt delicious. Also, baby scallops are said to be delicious during this time.
However, the season for scallops also varies depending on the production area. For example, scallops from the Sea of Okhotsk in Hokkaido are in season from early summer to autumn, scallops from Hakodate are in season from winter to spring, and scallops from Funka Bay are in season from winter to spring.
Additionally, improvements in aquaculture technology have made it possible to enjoy delicious scallops all year round in Japan. In particular, baby scallops are thinned out during the growing process during cultivation, and are thinned out around summer, one and a half years after hatching, and then shipped between winter and spring.
Please refer to the above information and enjoy seasonal scallops.
