| Name (Japanese) | Surf Clam (Hokki-gai / ホッキガイ / 北寄貝) |
| Overall Rating |
Flavor: ★★★☆☆ Texture: ★★★★☆ Popularity: ★★★☆☆ |
| Reference Price |
Value: ★★★☆☆ Price range: $10~$25/lb |
| Best Season | Winter to early spring |
| Did You Know? | Surf clams are long-lived shellfish, often surviving more than 30 years. |
| Category | Details |
|---|---|
| 1. Overview |
Official Name: Uba-gai (ウバガイ) Kanji Name: 北寄貝 (Hokki-gai) English Name: Sakhalin Surf Clam Scientific Name: Spisula sachalinensis Classification: • Kingdom: Animalia • Phylum: Mollusca • Class: Bivalvia • Order: Veneroida • Family: Mactridae • Genus: Spisula • Species: S. sachalinensis Average Size: Shell 8–15 cm Key Features: Distinctive pink-tipped flesh; tender yet firm; popular in sushi and sashimi |
| 2. Habitat & Distribution |
Native to northern Japan, especially Hokkaido. Found in cold sandy seabeds. Harvested both wild and farmed. |
| 3. Seasonality |
Best season is winter to early spring. Flavor and texture peak in colder months. |
| 4. Sushi Ingredient Profile |
Common Uses: Sashimi, nigiri, grilled, soups Flavor: Sweet, ocean-bright Texture: Firm yet tender Fat Content: Low; emphasizes clean taste |
| 5. Preparation & Craftsmanship |
Served raw as sashimi or sushi. Light grilling enhances sweetness. Requires precise handling to preserve freshness. |
| 6. Recommended Pairings |
Sushi Rice: Lightly seasoned with vinegar Condiments: Wasabi, soy sauce, citrus (yuzu, lemon) Drinks: Dry sake, crisp white wine, light beer |
| 7. Nutritional Information |
High in protein and low in fat. Rich in vitamin B12, iron, and zinc. Supports immune health and energy metabolism. |
| 8. Trivia & Cultural Notes |
A beloved sushi ingredient in Japan. Its pink-tipped flesh is iconic in sushi presentation. Considered a winter delicacy in northern regions. |
| 9. Recommended Sushi Styles |
• Hokki-gai nigiri • Hokki-gai sashimi • Lightly grilled Hokki-gai sushi • Hokki-gai miso soup |
