Seafood
Geoduck clam
ミル貝 みるがい mirugai
Also known asmirugai, mirukui
At its best in Apr, May, Jun
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Sashimi
The siphon is briefly scalded. A crisp bite with a strong sweetness.
Sushi
Prized as a topping for nigiri; the dark siphon is beautiful.
Pan-fried in butter
Cooked briefly; overcooking turns it tough.
How to choose
A thick, taut siphon that contracts when touched, with a glossy dark skin.
Storage
Loses freshness quickly. Scald, peel, refrigerate and use the same day.
Main areas
Good to know
Its formal name is mirukui. The name comes from the sea algae called miru that attaches to the siphon. Catches are very small, making it the most expensive of shellfish. The part eaten is the siphon.
