| Name (Japanese) | Surf clam (Baka-gai, Aoyagi / バカガイ, アオヤギ / 馬鹿貝, 青柳) |
| Overall Rating |
Flavor: ★★★★☆ Texture: ★★★☆☆ Popularity: ★★★☆☆ |
| Reference Price |
Value: ★★★☆☆ Price range: $4~$10/100g |
| Best Season | Spring (March–May) |
| Did You Know? | The baka-gai clam is always gaping, hence its name “fool clam” |
| Category | Details |
|---|---|
| 1. Overview |
Official Name: Bakagai (バカガイ) Kanji Name: 馬鹿貝 / 青柳 (Bakagai / Aoyagi) English Name: Hen Clam / Surf Clam Scientific Name: Mactra chinensis Classification: • Kingdom: Animalia • Phylum: Mollusca • Class: Bivalvia • Order: Venerida • Family: Mactridae (Trough shells) Average Size: Shell 8–12 cm; 200–500 g Key Features: Pale shell, long siphon meat (青柳) used in sushi; flesh is tender, sweet, and briny |
| 2. Habitat & Distribution |
Found in **sandy seabeds** of bays and coastal waters around Japan, particularly Tokyo Bay, Ise Bay, and northern Japan. Lives buried in sand, extending siphons to filter feed. Also distributed in East Asia, including China and Korea. |
| 3. Seasonality |
Best season is **spring (March–May)**. During this time, the siphon meat is plump, with heightened sweetness and aroma of the sea. |
| 4. Sushi Ingredient Profile |
Common Uses: Nigiri (as “aoyagi”), sashimi, grilled, simmered Flavor: Mildly sweet, briny, refreshing Texture: Soft yet slightly crunchy Fat Content: Very low; prized for freshness |
| 5. Preparation & Craftsmanship |
Most often served raw as **aoyagi nigiri**, with bright orange siphon meat. Requires careful cleaning to remove sand and ensure sweetness. Can be lightly blanched for tenderness, or grilled for deeper aroma. Presentation often highlights the vivid orange hue of the siphon. |
| 6. Recommended Pairings |
Sushi Rice: Mildly seasoned shari to balance brininess Condiments: Light soy, wasabi, citrus (sudachi) Drinks: Crisp junmai ginjo sake, light white wine, or dry beer |
| 7. Nutritional Information |
Low in fat and calories, rich in lean protein. Contains taurine, vitamin B12, and minerals such as zinc and iron. Supports circulation and stamina, long valued in Japanese cuisine. |
| 8. Trivia & Cultural Notes |
The nickname **“Bakagai” (fool clam)** comes from its fragile shell that breaks easily. In sushi, the siphon meat is always called **“Aoyagi” (青柳)**, after the old place name in Chiba where it was famously harvested. Considered a classic ingredient of **Edomae sushi**, enjoyed since the Edo period. Its vivid orange color and refreshing taste evoke the arrival of spring in traditional sushi culture. |
| 9. Recommended Sushi Styles |
• Aoyagi nigiri (classic Edomae style) • Aoyagi sashimi, thinly sliced • Lightly blanched aoyagi with citrus • Grilled aoyagi with soy sauce • Simmered clam in clear broth |
