One of my favourite seashell sashimi. The Akagai (or "red Shell fish") is red colour because of its abundance in iron and haemogoblin. It has a chewy texture but it is not at all rubbery. In terms of taste, I think it taste better than oyster (better texture), mussel (fresher), clam (a stronger taste).
The best time to eat it is during summer, after the mating season of the akagai shell.
The parts that you are eating in sushi bar are the legs, the overcoat and the ligament (called the ...
