| Name (Japanese) | Whelk (Tsubugai / ツブ貝) |
| Overall Rating |
Flavor: ★★★★☆ Texture: ★★★★☆ Popularity: ★★★☆☆ |
| Reference Price |
Value: ★★★☆☆ Price range: $18~$30/lb |
| Best Season | Spring to early summer (March–June) is considered peak season |
| Did You Know? | Its venomous component must be removed by taking out the salivary glands. |
| Category | Details |
|---|---|
| 1. Overview |
Official Name: Tsubugai (ツブ貝) Kanji Name: 栲貝 (Tsubugai) English Name: Whelk Scientific Name: Buccinum spp. Classification: • Kingdom: Animalia • Phylum: Mollusca • Class: Gastropoda • Order: Neogastropoda • Family: Buccinidae • Genus: Buccinum • Species: Various species Average Size: Shell length 5–12 cm Key Features: Firm and crunchy texture; mild sweet and oceanic flavor; spiral shell |
| 2. Habitat & Distribution |
Found in cold to temperate coastal waters. Commonly harvested around Japan, Korea, and Russia. Prefers sandy or rocky seabeds where it burrows partially. |
| 3. Seasonality |
Best season is spring to early summer (March–June). Flavor is sweetest and texture crispiest during this period. |
| 4. Sushi Ingredient Profile |
Common Uses: Nigiri, sashimi, lightly boiled or simmered Flavor: Mildly sweet, oceanic, subtle briny taste Texture: Firm, crunchy, slightly chewy Fat Content: Very low; prized for freshness and texture |
| 5. Preparation & Craftsmanship |
Often served raw as thinly sliced nigiri or sashimi. Sometimes lightly boiled to enhance aroma and tenderness. Requires careful cleaning and slicing to preserve texture. Often scored to make chewing easier and enhance presentation. |
| 6. Recommended Pairings |
Sushi Rice: Lightly seasoned to complement subtle sweetness Condiments: Wasabi, soy sauce, lemon, shiso Drinks: Dry sake, crisp white wine, green tea |
| 7. Nutritional Information |
High in protein. Contains minerals such as calcium, magnesium, and iron. Low in fat; healthy and light option for sushi. |
| 8. Trivia & Cultural Notes |
Tsubugai is considered a delicacy in Edomae sushi. Its firm, crunchy texture distinguishes it from other shellfish like akagai or hotate. Sometimes featured in traditional Japanese seafood platters or as a seasonal treat. |
| 9. Recommended Sushi Styles |
• Tsubugai nigiri (thinly sliced, raw or lightly boiled) • Tsubugai sashimi • Tsubugai with a touch of soy and lemon • Marinated tsubugai with citrus or light vinegar • Tsubugai rolls with cucumber or shiso |
