Seafood

Japanese cockle

トリガイ　とりがい　torigai

Also known astorigai

At its best in Apr, May, Jun

Japanese cockle (torigai), Japanese seafood
Japanese cockle (torigai) 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

Japanese cockle: Sashimi

Sashimi

Briefly scalded. Strongly sweet with a distinctive bite.

Japanese cockle: Sushi

Sushi

Prized as a topping for nigiri. The black sheen is beautiful.

Japanese cockle: Nuta (dressed with vinegared miso)

Nuta (dressed with vinegared miso)

Dressed with vinegared miso, which brings out the sweetness.

How to choose

A black, glossy foot that is large and plump.

Storage

Loses freshness quickly. Scald it, refrigerate, and use the same or the next day.

Main areas

Good to know

The shape of the foot resembles a bird's beak, which gives it its name. Tango torigai from Kyoto is a farmed luxury brand that grows larger than the wild shellfish.

Back to the calendar

At their best around the same time