【Reading】いそつぶ

【English Name】Iso Tsubu (Shore Whelk)

Iso-tsubu is a general term for small spiral shells harvested in the shallow coastal sea areas, with representative species being ezobai, himeezobai, and koezobai. "Tsubu" is a market name; large ones are called "ma-tsubu," and those with conspicuous helical ridges are distinguished as "todai-tsubu." Among these, iso-tsubu falls into the smallest category. Its flesh is soft, with sweetness and a light umami, and it is served as sushi or sashimi. In Hokkaido, charcoal-grilled "yaki-tsubu" is beloved as a specialty. The salivary gland of buccinid shells contains tetramine, and because the toxicity does not disappear even with heating, its removal before cooking is essential. The salivary gland is called "abura" in Hokkaido.