【Reading】あかにし

【English Name】Veined rapa whelk

The akanishi (veined rapa whelk, Rapana venosa) is a large sea snail belonging to the family Muricidae, a carnivorous species growing to a shell height of 10 cm or more. Widely distributed in rocky-reef zones and the sandy-muddy bottoms of inner bays along the Japanese coast, the Seto Inland Sea, Tokyo Bay, and Ise Bay are among the main fishing grounds.

The flesh is white and elastic, characterized by a crunchy bite. Besides being served as sashimi or a sushi topping, it is used in simmered dishes and in vinegared preparations. Because its texture resembles that of awabi (abalone), it is sometimes treated as an affordable substitute. Its season is spring to early summer, when the flesh fattens and the sweetness increases.

Since ancient times, the secretion of the akanishi has also been used as the raw material for a purple natural dye called "kaimurasaki" (shellfish purple). In Japan, too, it is known as a shellfish usable for dyeing alongside the ibonishi. In some regions it is simply called "nishi," and on Shinojima Island in Aichi Prefecture, "nishi-jiru" (soup) made with ibonishi is enjoyed as a local dish.