【Reading】あかがい

【English Name】Ark shell

The akagai (bloody clam, ark shell) is a bivalve classified in the family Arcidae of the order Arcida, scientifically named Anadara broughtonii. It was described in 1867 by Schrenck.

It grows to a maximum shell length of about 12 cm and shell height of about 9.6 cm, with 42-43 radial ribs running across the shell surface. The respiratory pigment in its body uses erythrocruorin, which contains the same iron porphyrin as hemoglobin, so the blood is red. This characteristic is said to be the origin of the name "akagai" (red shell).

Its range extends from Peter the Great Bay in the Russian Far East across the Sea of Japan and the Yellow Sea; in Japan it lives in inner bays and shallow sandy-muddy seabeds from southern Hokkaido to Kyushu. It is also distributed in the Korean Peninsula, China, and Taiwan, found at depths of 0-60 m.

Prized as a sushi and sashimi topping, its appeal is a distinctive bite and sweetness. Note that canned "akagai" products are known to often use the related sarubo-gai (Anadara kagoshimensis). In recent years, imports from China and Korea have spread widely in the domestic market.

In terms of nutrition, per 100 g of edible portion it contains 13.5 g of protein, 5 mg of iron, and 59.2 µg of vitamin B12, being rich in iron and vitamin B12.

The existence of individuals carrying hepatitis A virus has been reported, and a risk of infection is pointed out if not sufficiently heated.