Torigai – [Sushi|Foodlore]

Description

Torigai – 鳥貝 – (“Birdclam”, Cockle.)

• About: These ribbed clams are named as such because of their dark purple-black colored foot muscle which kinda resembles a crows black beak! (It’s also jokenly said that it ‘tastes a bit like chicken.” in reality, The meat is soft, and very sweet with briny hints) They’re also known by fishermen to leap around the bucket as though they’re trying to take off! The bird connections end there. Strangely the English name ‘Cockle’ is named after the clam’s latin name; (Cardium) supposedly it was named as such because its shell is shaped a bit like a heart when viewed from the side! Alas; nothing to do with chickens! Torigai are most often served in the spring. Much like Hamaguri & other clams, these days torigai is quite often farmed.

[Sticker art by @Samkalensky, Part of my Nigiri Sushi/Foodlore collections.]