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Akagai (Ark Shell) Sushi

Akagai/Blood Clam/Ark Shell

Shellfish

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Order Arcida, Family Arcidae, Genus Scapharca

Akagai inhabits shallow sandy-mud areas, tidal flats, and inner bays from southern Hokkaido to Kyushu, and from Russia's Maritime Territory to the East China Sea. As the name suggests (aka means "red"), its flesh and blood are red. Once abundantly caught in Tokyo Bay, it was a representative topping of Edomae sushi, but today most is imported from South Korea and China.

Akagai (ark shell) is a bivalve that inhabits the shallow sandy-mud areas along the coasts of Japan, the Korean Peninsula, China, and the Russian Far East. It was once abundant in Japan, but populations declined sharply as inner bays became polluted, turning it into a luxury ingredient. Most ark shells on the market are now imported from China and South Korea. At conveyor belt sushi restaurants, closely related species such as Satougai and Sarubougai are commonly used instead.

While domestic akagai is scarce, it is harvested in Sanriku, Nagasaki, Mie, and Aichi prefectures. Akagai from Yuriage in Natori City, Miyagi Prefecture, is particularly highly regarded for the thickness of its flesh and the richness of its aroma, earning it a reputation as the finest in Japan.
Those carrying eggs tend to have thinner, less flavorful flesh, so the peak season is generally considered to be around autumn, after spawning in summer, when the umami intensifies.

Akagai sushi is now a high-end delicacy, but during the Edo period, it was a common, everyday sushi topping since ark shells were plentiful in Tokyo Bay. The deeper the red color, the higher the quality. Its briny aroma, crunchy texture, and subtle blend of sweetness and bitterness are its hallmarks, and fresh akagai is filled with a refreshing scent of the sea.

The Addictive Flavor of Akagai Himo Sushi

The himo (mantle fringe) of akagai is unusual among shellfish in that it is sometimes said to be even more delicious than the flesh itself. Himo-kyu, a roll made with himo and cucumber together, is a beloved sushi roll known among connoisseurs.
Since only a small amount of himo can be obtained from each ark shell, it is a precious commodity often reserved for valued regular customers. Its even crunchier texture compared to the main flesh makes it an irresistible delicacy that keeps people coming back for more.
Akagai was once caught in great quantities in Tokyo Bay during the Edo period Akagai was once caught in great quantities in Tokyo Bay during the Edo period

The Goddess of Ark Shells

When you open an ark shell, red liquid squirts out. This liquid is actually the clam's blood. Ark shells and other bivalves of the Arcidae family contain high levels of hemoglobin in their blood, which binds with iron to appear red. The composition is said to be similar to human blood.
With hair-like protrusions growing on its shell, you might wonder if an ancient human was somehow transformed into a clam. In fact, a goddess of ark shells named Kisagai-hime appears in Japanese mythology.
Kisagai-hime plays an active role as a goddess of healing, bringing dead gods back to life and curing injuries. To this day, she is worshipped as a deity of longevity, health, and recovery from illness.

Kisa Shrine, where the ark shell goddess Kisagai-hime is enshrined

Photo by Daihouzi

When you open an ark shell, red liquid squirts out. This liquid is actually the clam's blood. Ark shells and other bivalves of the Arcidae family contain high levels of hemoglobin in their blood, which binds with iron to appear red. The composition is said to be similar to human blood.
With hair-like protrusions growing on its shell, you might wonder if an ancient human was somehow transformed into a clam. In fact, a goddess of ark shells named Kisagai-hime appears in Japanese mythology.
Kisagai-hime plays an active role as a goddess of healing, bringing dead gods back to life and curing injuries. To this day, she is worshipped as a deity of longevity, health, and recovery from illness.

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