北海道·特産品
Hokkigai (Surf Clam)
This is a prideful shellfish for which Tomakomai boasts the number one landing volume in Japan. The formal name for Hokkigai (Kitayorigai) is Ubagai, a large bivalve that grows in cold seas. Tomakomati is a production area that has maintained the top landing volume in Japan for over 20 consecutive years, and we implement thorough measures to protect resources, such as only harvesting large shells measuring 9cm or more. It is characterized by its crunchy texture and a beautiful pink color that opens up like a flower when cooked. There are many ways to enjoy it, including sashimi, seared, cooked with rice (takikomi gohan), or in curry. Freshly caught pieces can be enjoyed as sashimi for their crunchy texture, while cooking them allows you to enjoy a plump and sweet umami flavor. Rich in sweetness and savory depth, Tomakomai's Hokkigai has long been cherished by local citizens as a taste of our home region.
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