SushiUniversity

Japanese egg cockle (Torigai)

【Nigiri sushi: Kai】
Torigai is found from Mutsu Bay to Kyushu and lives in the muddy sand floors of waters that are about 10m deep. People who see a piece of Japanese egg cockle (Torigai) for the first time, perhaps unconsciously hesitate before reaching for it. The name, “Torigai,” comes from its shape like a bird's beak.

The more beautiful the color of the ink, the fresher it is. The thicker meat, the better they are valued. The tender shellfish meat is known for its distinctive flavor and fine sweetness. Many sushi fans are fond of this tasty treat. Live Torigai can be eaten raw but that comes with a strong, raw fragrance, so instead they are scalded before using. On the other hand, if you prefer to put this fragrance to use, you should eat it raw. Both raw and scalded nigiri sushi are good in their own ways.