Seafood
Sakhalin surf clam
ホッキ貝 ほっきがい hokkigai
Also known ashokkigai, ubagai
At its best in Jan, Feb, Mar, Dec
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Sashimi
A brief dip in hot water turns it vivid red. Noticeably sweet.
Pan-fried in butter
Cooked briefly; overcooking turns it tough.
Takikomi gohan (cooked with rice)
A speciality of Tomakomai. The broth soaks into the rice.
Nuta (dressed with vinegared miso)
Dressed with vinegared miso, which brings out the sweetness.
How to choose
A thick shell, heavy in the hand, that reacts when touched.
Storage
In the shell it keeps two to three days refrigerated. Shucked meat should be blanched and eaten the same day.
Main areas
Good to know
Its formal name is ubagai. Tomakomai in Hokkaido is famous for it and has made it the city shellfish. Raw it is pale, but blanching turns it vivid red.
