島根県·特産品
Turban Shell from Nishinoshima
Turban shells raised in the rough rocky shores have firm, crunchy meat, a texture unique to Oki. On the coasts of Nishinoshima, turban shells have traditionally been harvested through skin diving and a traditional fishing method known as 'kanagi-ryo'. Because they grow while being buffeted by the rough waves of the Sea of Japan, their flesh becomes firm, offering an exceptional crunchy texture and a wonderful aroma of the sea. They have long been cherished as one of Oki's representative ingredients. Pot-baked turban shells with a drizzle of soy sauce are an irresistible island classic due to their savory aroma. Fresh ones can also be enjoyed as sashimi or mixed rice, allowing you to fully savor the crunchy texture and the scent of the ocean. It is an indispensable dish on the island's dining table, nurtured by the rich seas of Oki.
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