千葉県·郷土料理
Ba-gai (Aoyagi)
Take a smooth bite of the vibrant orange meat. As you chew, a juicy sweetness and the aroma of the sea spread from the tender flesh—this shellfish, known as 'Aoyagi,' is a seafood delicacy primarily produced in Chiba. It is said that the name 'Aoyagi' originates from the Aoyagi area of Kazusa Province (present-day Ichihara City), which was once a major collection center for this shellfish. In Kisarazu, it is also known as 'Baka-gai' and has been stylishly enjoyed in Edomae-style sushi and vinegared dishes. Because its freshness declines quickly, tasting it fresh is a precious experience only possible at the source. Enjoy it lightly blanched with 'nuta' (seaweed vinegar sauce) or as nigiri sushi. A gentle sweetness lingers on the tongue.
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