Seafood

Razor clam

マテ貝　まてがい　mategai

Also known asmategai

At its best in Apr, May, Jun

Razor clam (mategai), Japanese seafood
Razor clam (mategai) is at its best in Apr, May, Jun. It is in the market from Mar to Jul.

When it is at its best

Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec

In seasonAvailable

How to cook

Razor clam: Pan-fried in butter

Pan-fried in butter

Cooked in the shell, quickly, before the meat shrinks.

Razor clam: Sakamushi (steamed with sake)

Sakamushi (steamed with sake)

Steamed with sake; the clams give a good broth.

Razor clam: Stir-fried

Stir-fried

Cooked with garlic. Chinese and Western treatments both suit it.

How to choose

Unbroken shells with firm meat that reacts when touched.

Storage

Purge the sand, then refrigerate. Use within one or two days.

Main areas

Good to know

Named for its long tubular shell. Pouring salt into its hole on a tidal flat makes it leap out, which has made it a favourite of clam diggers. Overcooking turns it tough, so work quickly.

Back to the calendar

At their best around the same time