とりがい | Japanese Cockle
Type: Kai
Season: Spring to early summer
A sweeter clam, Torigai is generally in season in spring and early summer, though you’ve undoubtedly seen lesser, frozen versions in certain supermarkets. If you were to see this clam in the wild and open it up, you’d notice a milkier membrane with a dark purple “foot”. That foot is what is used for sushi.
