Orange clam adductor muscle
Type: Kai
Season: Summer to early fall.

The adductor muscle of the Aoyagi is considered a delicacy, and as such, is a rare sight on most menus. Larger ones – which can even be served as nigiri – are called Oboshi. Medium-sized ones are called Koboshi and are served as gunkan-maki, like you see below. 

Takeda Sushi
A fantastic concept by a wonderful itamae
A serene sushi temple in buzzy wynwood
A fabulous fish market doubles as a sushi haven in Toronto