Sushi - Sushi Shellfish - Arc Shell
Also see: Arc
Shell Sushi in Sushi
arc shell , or akagai (red clam)
is a very rare clam these days. They were abundant in the Edo (Tokyo)
bay in the early days but they are decreasing
in numbers. The arc shell is valued by its color, which is due to high
hemoglobin content.Some of them are caught in the Miyagi prefecture
are all bought by high-end sushi restaurants. The majority of arc
replaced with similar clams of the same genus, which are imported from China, Russia,
They are similar in appearance, and the only way to distinguish between
to count the vertical slits on the surface of the arc shell.
arc shell used for Edo style sushi has 42 lines, and the other similar
clams have 38.
imported versions are yellow in color, and the taste is lighter, but
Arc shell tastes the best during late winter and spring.