Shellfish has been a traditional sushi topping started off with the origin of Edomae sushi. Its distinctive texture is fascinating, but the thing is, all kinds are expensive. As a sushi topping, it is placed between rich and light in flavor, and functions as a palate refresher. *Japanese terms will be italicized on sushi ingredients page.
<Kai－Shell>
Akagai－Ark shell
Aoyagi (Bakagai)－Rediated trough-shell (Surf-clam)
Awabi (Kuroawabi)－Japanese abalone
Baigai－Japanese ivory-shell
Ezoawabi－Ezo-abalone
Hokkigai－Hen-clam
Hotate－Common scallop (Giant ezo-scallop, Frill, Fan-shell)
Ishigakigai－Bering Sea cockle
Iwagaki－Rock-oyster
Kaki (Magaki)－Oyster
Kobashira－The adductor of bakagai shellfish (Rediated trough-shell)
Madakaawabi－Giant abalone
Megaiawabi－Disk abalone
Mirugai (Honmirugai)－Otter-shell (Keen’s gaper)
Namigai (shiromiru)－Japanese geoduck
Nihama－Common orient clam (Japanese hard clam, White clam)
Sazae－Spiny top-shell
Shirogai (Manjugai, Saragai)－Northern great tellin
Tairagi (Tairagai)－Pen-shell (Fan-shell)
Tokobushi－Tokobushi abalone
Torigai－Egg-cockle (Heart-shell)
Tubugai (Matsubu)－Ezo-neptune (Whelk, Winckle)
We hope this information will be helpful.
Revision date: December 2, 2016
sound like you know what you?re talking about! Thanks
Please forgive me for taking so long to reply. Sushi University provides both attractive and authentic information on Edo-style Sushi for all Sushi Lovers in the whole world. Sushi University was featured in the online version of “lonely planet”, the most loved travel guide in the world and also in“ CNN Travel”, ”The japantimes”.
https://www.lonelyplanet.com/news/2017/03/07/sushi-university-japan-food/
http://edition.cnn.com/travel/article/sushi-university-tokyo/index.html
https://features.japantimes.co.jp/sushi/
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