Stripped North Shellfish / Sakhalin surf clam

Season: Winter to Spring

It is received on a daily basis from Hokkaido and the Tohoku Pacific ocean side. In addition to receiving in active (living state), there are also frozen ones. It's so important that there's not a day in the market. Somely expensive. The blacker and larger the market, the higher it is, and the thinner and smaller the shade, the cheaper it is.

Peel, cut off the likes and internal organs, and wash the sand in the salt water. Open your body and boil it with a salted water that is a lot strong enough to dye it red. It boils while watching the redness come out. By passing heat through it, the sweetness unique to this species increases. You can enjoy the texture like shellfish and it is the best.

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