Seafood
Whelk
ツブ貝 つぶがい tsubugai
Also known astsubugai
At its best in Jan, Feb, Nov, 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
A distinctive crisp bite with a strong sweetness.
Tsuboyaki (grilled in the shell)
Grilled in its own shell with a splash of soy sauce, bringing out the sea aroma.
Nitsuke (simmered in sweet soy)
Simmered in sweet soy until tender.
Pan-fried in butter
Cooked in butter; Western treatments suit it well.
How to choose
A thick shell, heavy in the hand, that reacts when touched.
Storage
Refrigerate in the shell. Shucked meat should be used the same or the next day.
Main areas
Good to know
The whelk most often sold under this name is matsubu, formally ezobora. Its salivary glands contain tetramine, a toxin that must always be removed before cooking. Hokkaido is the main source, and larger shells command higher prices.
