| Name (Japanese) | Ark shell (Akagai / アカガイ / 赤貝) |
| Overall Rating |
Flavor: ★★★★☆ Texture: ★★★★☆ Popularity: ★★★★☆ |
| Reference Price |
Value: ★★☆☆☆ Price range: $30~$60/lb |
| Best Season | Winter to early spring (December–March) |
| Did You Know? | Also called Bloody Clam, this rare bivalve has hemoglobin in its blood. |
| Category | Details |
|---|---|
| 1. Overview |
Official Name: Akagai (アカガイ) Kanji Name: 赤貝 (Akagai) English Name: Ark Shell Scientific Name: Scapharca broughtonii Classification: • Kingdom: Animalia • Phylum: Mollusca • Class: Bivalvia • Order: Arcida • Family: Arcidae • Genus: Scapharca • Species: S. broughtonii Average Size: Shell length 7–10 cm Key Features: Distinctive red flesh due to hemoglobin-like pigments; crisp texture; sweet briny flavor |
| 2. Habitat & Distribution |
Found in shallow coastal waters. Commonly harvested in Japan, Korea, and China. Prefers sandy or muddy seabeds. |
| 3. Seasonality |
Best season is winter to early spring. Peak flavor between December and March. |
| 4. Sushi Ingredient Profile |
Common Uses: Nigiri, sashimi Flavor: Sweet, briny, oceanic Texture: Firm, crisp, slightly chewy Fat Content: Low; prized for freshness and aroma |
| 5. Preparation & Craftsmanship |
Often served as nigiri with decorative scoring on the flesh. Requires expert handling to preserve natural color and texture. Sometimes briefly soaked in salt water to enhance crispness. |
| 6. Recommended Pairings |
Sushi Rice: Lightly seasoned to highlight sweetness Condiments: Wasabi, soy sauce (sparingly) Drinks: Dry sake, crisp white wine, green tea |
| 7. Nutritional Information |
High in protein and iron. Contains essential amino acids and minerals. Low in fat; beneficial for energy and blood health. |
| 8. Trivia & Cultural Notes |
Akagai is regarded as a luxury sushi ingredient in Japan. Its vivid red flesh makes it visually striking in nigiri. A symbol of freshness and craftsmanship in Edomae sushi. |
| 9. Recommended Sushi Styles |
• Akagai nigiri (with decorative cuts) • Akagai sashimi • Lightly marinated akagai with salt water • Akagai with wasabi and a touch of soy |
