Shellfish
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Round clam ligaments (Kobashira)
【Nigiri sushi: Kai】
This is the adductor of Aoyagi (Round clam). It is an expensive sushi ingredient with a crisp texture and sweet taste. It is often made as Gunkan maki. The Kobashira in Tokyo Bay is considered beautiful with its orange tint, but those from Hokkaido are more widely distributed in recent years.