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Tairagai
“Tairagai” (comb pen shellfish) is called “tairagi” in the standard Japanese name. The black shell has a unique appearance, like a half-opened “ogi” fan. A large tairagi is more than 30 cm long. Its abductor muscles, which open and close the large shell, serve as ingredients for sushi. The flavor is light but the feel is strong. The more you chew them, the tastier they become. People also eat abductor muscles of a scallop. Cultivation of the scallop has become successful. It is favored by many people for its natural sweetness and tenderness. On the other hand, tairagi is a shellfish that is favored by people who like low-key things. Thinly sliced abductor muscles are used for tairagi sushi. They are also rolled along with wasabi. Fishermen wearing spacesuit-like diving gear dive into the sea and take the shellfish with “tekagi” (hand hooks). Major production areas are the Ariake Sea, Mikawa Bay and the Seto Inland Sea.
“Tairagai” (comb pen shellfish) is called “tairagi” in the standard Japanese name. The black shell has a unique appearance, like a half-opened “ogi” fan. A large tairagi is more than 30 cm long. Its abductor muscles, which open and close the large shell, serve as ingredients for sushi. The flavor is light but the feel is strong. The more you chew them, the tastier they become. People also eat abductor muscles of a scallop. Cultivation of the scallop has become successful. It is favored by many people for its natural sweetness and tenderness. On the other hand, tairagi is a shellfish that is favored by people who like low-key things. Thinly sliced abductor muscles are used for tairagi sushi. They are also rolled along with wasabi. Fishermen wearing spacesuit-like diving gear dive into the sea and take the shellfish with “tekagi” (hand hooks). Major production areas are the Ariake Sea, Mikawa Bay and the Seto Inland Sea.
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