Sushi, Spring, and Shellfish

There is plenty of variety for the sushi toppings: fish such as tuna, salmon, and sardines; soft-bodied creatures such as octopus and squid; fish roes, omelet, some new ingredients such as avocado and canned tuna. Traditional and new, sushi toppings keep evolving to attract people around the world.

By the way, have you ever paid attention to the toppings of shellfish, other than scallops? Raw shellfish are also popular toppings for sushi in Japan. Many foreign people would answer that they like tuna (especially the fatty part) when they are asked about their favorite sushi toppings. But there are a certain number of Japanese people who like shellfish the most (I am one of them!) In fact, some sushi restaurants offer a special set menu of shellfish, which is an assortment of “ONLY” shellfish of many varieties.

The texture of shellfish is unique; once you have tasted them you will want to try them again. Moreover, they are among the leanest sushi toppings available. It is said that sushi is healthier than meat dishes. But even so, health-oriented people might still hesitate to eat the fattiest meat of tuna so much whose oil is healthier than that of beef. Well, in that sense, shellfish could be said to be like white meat of chicken. Why don’t you eat them a bit more at your happy sushi time without worrying about the calories?

Please explore this Menu for writings and pictures of sushi made using these shells (Click on the name of the shellfish)

Trough Shell

Blood Cockle

Whelk

Abalone

Japanese Cockle

Horse Clam

Scallop

Surf Clam

Spring News

Spring is the season of shellfish (and seaweed, too) in the sea world. The clam digging season opens at the beach (mainly clams and short-neck clams are caught in Japan), and fish specialists busily open the shells of bivalves at fish markets. It seems to be a very good time to get to know several kinds of shellfish with pictures and stories.

In Spring 2014 I ate these shell sushi to celebrate the arrival of the shellfish season!