The fall is cold, the waters chilled, the shells prosper from the micro diets of the ocean. Shellfish, the red clam is found off Japan’s seashores. Akagai or known as Ark Shell tends to be a “bloody bastard”, not only because of its deep reddish-orange color, but also because of the reddish water it gives off upon opening.
Due to its habitat it has developed in such a way that it can breath even in low oxygen situations. This adaptation is in the form of hemoglobin and myoglobin, the compounds found in human blood. This is the reason they are often called Blood Clams.
The main “Tongue” and seen above is leaking some fresh wasabi through the cavity, while the tread “akahimo” is not seen, but is very edible.
Categories: Sushi Styles