Seafood
Turban shell
サザエ さざえ sazae
Also known assazae
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
Tsuboyaki (grilled in its own shell)
Grilled in its own shell with a splash of soy sauce.
Sashimi
Firm and crunchy.
Takikomi gohan (rice cooked with ingredients)
Chopped and cooked with rice.
Sakamushi (steamed with sake)
Steamed briefly with sake.
How to choose
A tightly closed operculum, heavy for its size, and it retracts when touched.
Storage
Keep alive in the fridge wrapped in damp newspaper. Use within two or three days.
Main areas
Good to know
Grown in rough open water it develops long horns; in calm bays the horns are short or absent. The environment shows in the shape.
