トリガイ- Torigai

Cockle

Torigai is used as a sushi topping either raw or lightly blanched after opening the shell. The more pronounced the black pigment on the surface is, the higher the quality of the torigai. It is cherished as a traditional Edomae sushi topping, known for its pleasant chewiness, distinctive shellfish aroma, and subtle sweetness. The prime season for torigai is from spring to early summer, when it is especially delicious.