| Name (Japanese) | Heart Clam (Tori-gai / トリガイ / 鳥貝) |
| Overall Rating |
Flavor: ★★★★☆ Texture: ★★★★☆ Popularity: ★★★★☆ |
| Reference Price |
Value: ★★★☆☆ Price range: $20~$50/lb |
| Best Season | Spring to early summer |
| Did You Know? | It is called “Tori(bird)-gai” because its shape resembles a bird’s beak. |
| Category | Details |
|---|---|
| 1. Overview |
Official Name: Tori-gai (トリガイ) Kanji Name: 鳥貝 (Tori-gai) English Name: Heart Clam Scientific Name: Fulvia mutica Classification: • Kingdom: Animalia • Phylum: Mollusca • Class: Bivalvia • Order: Venerida • Family: Cardiidae • Genus: Fulvia • Species: F. mutica Average Size: Shell 5–7 cm Key Features: Distinctive dark red flesh; tender, mildly sweet flavor; prized for sushi |
| 2. Habitat & Distribution |
Found in sandy or muddy seabeds at shallow depths. Primarily distributed around Japan and parts of the Western Pacific. Harvested seasonally, often by hand or rake. |
| 3. Seasonality |
Peak season is late spring to early summer. Known for best flavor and plumpness during this period. |
| 4. Sushi Ingredient Profile |
Common Uses: Nigiri, sashimi Flavor: Sweet, slightly briny Texture: Tender yet pleasantly chewy Fat Content: Low; clean taste |
| 5. Preparation & Craftsmanship |
Typically served raw as sushi or sashimi. Requires expert preparation to enhance sweetness. Flesh opens up into a fan shape when prepared. |
| 6. Recommended Pairings |
Sushi Rice: Lightly seasoned with vinegar Condiments: Wasabi, soy sauce Drinks: Dry sake, crisp white wine |
| 7. Nutritional Information |
High in lean protein and essential minerals. Rich in iron and vitamin B12. Low calorie, nutritious seafood option. |
| 8. Trivia & Cultural Notes |
Considered a seasonal delicacy in Japan. Often featured in high-end sushi restaurants. Name “Tori-gai” (bird clam) comes from its wing-like shape. |
| 9. Recommended Sushi Styles |
• Tori-gai nigiri • Tori-gai sashimi • Lightly blanched Tori-gai • Tori-gai sunomono (vinegared dish) |
