Tairagai Razor Clam Japanese Preparation

Japan — tairagai featured in Tsukiji market and traditional sushi bar as premium bivalve

Tairagai (タイラガイ, fan clam, Atrina pectinata) is one of Japan's most prized large bivalves — the adductor muscle is extracted and used as sashimi or lightly seared. The large muscle (up to 10cm diameter) has a sweet, clean, firm-yet-tender texture that is exceptional raw or briefly cooked. Tairagai is often confused with hotate (scallop) but has a distinct elongated fan-shaped shell and cleaner, slightly firmer muscle texture. At Tsukiji, tairagai adductor muscles are sold separately from the shell. Like other premium bivalves, it requires ice-cold freshness and is consumed as sashimi, in sunomono, or briefly seared with butter and soy.

Sweet, clean, firm-tender marine sweetness — cleaner than scallop with distinct textural quality