MONTHLY HIGHLIGHT
Shellfish
Asari & Hamaguri with Shell
Hamaguri are the shells of the common orient clam. Found throughout Japan, they are eaten in the spring when they are easily harvested from beaches during high tides. Asari is very similiar to “little neck clams” and “manila clams” and one of the most common shell fish in Japan. These vacuum packed frozen clams are thoroughly cleaned and are free of grit and sand. Pre-cooked and ready to make delicious clam dishes, such as Spaghetti alle vongole, Clam chowder, steamed clams with sake /white wine or miso soup, clear soup “osuimono” or simply tossed with garlic and butter.
#70801 F-BOILED SHORT-NECK CLAM, FK 10/2lbs.
#70802 F-BOILED HAMAGURI, FK 20/1lbs.
Hokkaido Whelks “Tsubu-Gai”
Whelks or “Tsubugai” are a type of sea snail, or gastropod, inhabiting the Atlantic Ocean in North America and Europe. In Japan, whelk is frequently used in sashimi and sushi and this product from Hokkaido is the best you can find in the market. They have a sweet taste with a slightly crunchy texture, and are packed with a lot of UMAMI.
Hokkaido Surfclams “Hokki-Gai”
Commonly referred to as ‘surf clams,’ Hokkigai is a Japanese delight that’s best enjoyed in various sushi delicacies and Asian cuisine. These surf clams are harvested offshore of the Hokkaido Coast. Hokkigai is ideally served as sashimi. They are ivory colored with a pale purplish hue at the end which turns into a pretty crimson when the clam is cooked.
Steamed Oyster
Freshly shucked Hiroshima oysters are flash steamed to preserve freshness and natural Umami. They provide an excellent source of protein and iron and very easy to prepare delicious seafood dishes. Just defrost them and eat them as “sashimi” or dust them in bread crumbs, fry them up to make delicious Kaki fry. Kakigohan (oyster rice) is the perfect dish to make with this product too.
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