【Reading】しろみる

【English Name】White Mirugai (White Geoduck)

Shiro-miru is a bivalve whose formal Japanese name is namigai, and at sushi restaurants it is often called "shiro-miru-gai." Although it resembles hon-miru (mirukui) in appearance, it got this name because the color of its siphon is whitish.

Because it has a larger catch and a more affordable price compared to hon-miru, it is widely served at conveyor-belt sushi and reasonably priced sushi restaurants. Its flesh is a somewhat thin milky white, characterized by a crunchy bite. Its sweetness is a little more restrained than hon-miru's, but the briny aroma is gentle and easy to eat.

In nigiri it is often served after a quick blanching, and the surface shrinking slightly creates an accent in the texture. It is also sometimes served raw as sashimi. The season is from winter to early spring, when the flesh fattens and the sweetness increases.

The main production areas are the Pacific coasts of Hokkaido and the Tohoku region, and imports from Canada and the USA are also distributed. It is often treated as a substitute for hon-miru, but not a few chefs evaluate it as a neta with its own distinctive appeal.