宮城県·郷土料理
Yurakami Scallops (Akagai)
When you bite into the plump, firm flesh, sweetness and the aroma of the sea spread throughout your mouth. The blood clams landed at Yurakami Fishing Port in Natori City are known as a top-tier brand that high-end sushi restaurants across the country specifically request. Since around 1945, these blood clams have been landed in Yurakami, and they are claimed to be number one in Japan in both production volume and taste; in Tsukiji, Tokyo, they were highly prized and referred to as 'Hon-tama' (true gems). The texture is elastic yet soft, with a rich sweetness that intensifies as you chew—a flavor that is difficult to find from other production areas. The peak season is from around January to April, when the flavor is at its absolute best. It is a jewel of the sea that Yurakami is proud of, renowned nationwide as a star ingredient for Edomae-style sushi.
Record it after reading
