π Description: Akagai Sushi, also called Ark Shell sushi or Blood Clam sushi, is a somewhat rare item on sushi menus because preparing Akagai for sushi can be labor intensive. Akagai requires carefully preparation that includes rinsing with a vinegar-water mix and precision cuts to prevent the clam meat from tightening up. Ark shell clams are usually not served cooked so they are best eaten as sushi or sashimi.
π Taste: Akagai taste is described as sweet with a light clam flavor. Akagai texture is crunchy but soft enough to bite through. Some sushi lovers say Akagai texture is a cross between a scallop and squid.
π Season: Akagai is available all year round. Akagai is best during the months of April and May or towards the end of winter.
πΊπΈ English Name: Akagai
π¨π³ Chinese Name: N/A
π°π· Korean Name: N/A
π―π΅ Japanese Name: θ΅€θ² (Pronounced: Ah Ka Gai)
πΉπ Thai Name: N/A