GINZA ICHIBUN

Round clam ligaments (Kobashira)

【Nigiri sushi: Kai】
You are probably familiar with mussels and oysters, but in Japan, a variety of shellfish are used as sushi toppings. They have a unique aroma, so there is a clear preference for those who like or dislike them. However, they are actually all high-end items in sushi restaurants.

This is the adductor of Aoyagi (Round clam). It is an expensive sushi ingredient with a crisp texture and sweet taste. It is often made as Gunkan maki. The Kobashira in Tokyo Bay is considered beautiful with its orange tint, but those from Hokkaido are more widely distributed in recent years.