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. 

Kosaka
Juku
RECENT REVIEWS
All good things come to those who make the effort
,
You can take the chef out of New York City, but you can't take the New York City sizzle out of the chef.
,