Seafood

Japanese geoduck

シロミル貝　しろみるがい　shiromirugai

Also known asshiromirugai, namigai

At its best in May, Jun, Jul, Aug

Japanese geoduck (shiromirugai), Japanese seafood
Japanese geoduck (shiromirugai) is at its best in May, Jun, Jul, Aug. It is in the market from Apr to Sep.

When it is at its best

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

In seasonAvailable

How to cook

Japanese geoduck: Sashimi

Sashimi

Scalded and peeled. A texture close to true geoduck, with a sweetness of its own.

Japanese geoduck: Sushi

Sushi

Used as a topping for nigiri, and easier to obtain than true geoduck.

Japanese geoduck: Stir-fried

Stir-fried

Cooked briefly. Chinese-style seasoning suits it too.

How to choose

A thick, white siphon. The part protruding from the shell should feel firm.

Storage

Scald, peel and refrigerate. Use within one or two days.

Main areas

Good to know

Its formal name is namigai. It circulates as a substitute for true geoduck but is a different species, and costs considerably less. The white siphon gives it the name shiro-miru, white miru.

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At their best around the same time