【Reading】ひも

【English Name】Mantle (of shellfish)

In sushi, "himo" refers to the part of a bivalve called the mantle (gaitomaku). It is a thin, membranous tissue that spreads along the inside of the shell, with representative examples being the himo of blood clam (akagai) and scallop (hotategai).

Among these, the himo of the blood clam is beloved as a standard topping in Edomae sushi. Compared with the flesh (the foot portion), its distinctive crisp, crunchy bite stands out, and the characteristic is that sweetness and umami spread the more one chews. It is often served with a small adductor muscle attached, and because the flavor and texture become diverse and complex, not a few connoisseurs prefer the himo to the body itself.

Besides nigiri sushi, it is also known in the form of a roll called "himo-kyu," combined with cucumber, and as a way of eating it lightly seared as an accompaniment to sake. It is also sometimes prepared as a sweet-savory tsukudani-style simmered dish or as a dressed dish (aemono) such as nuta.

The himo of the scallop is also distributed as a sushi topping and sashimi, allowing one to enjoy a soft, sweet flavor. Since with either shellfish freshness directly connects to taste, ones with good color and luster and elasticity are regarded as good products.