Seafood
Pen shell
タイラギ たいらぎ tairagi
Also known astairagi, tairagai
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
The adductor cut thick. Firmer than scallop, with a deeper sweetness.
Pan-fried in butter
Seared on the surface and left rare inside.
Fried
Coated and deep-fried, which lifts the sweetness of the adductor.
Sushi
Prized as a topping for nigiri.
How to choose
A large, thick adductor muscle with a translucent look.
Storage
Pat the adductor dry, wrap and refrigerate. Use within one or two days.
Main areas
Good to know
It stands with its large triangular shell driven into the sand. The part eaten is the big adductor muscle. The Ariake Sea was the main source, but poor catches in recent years have pushed prices sharply higher.
