Boiled Clam with Miso-Mustard Vinegar Dressing
It is popular ingredient of Sushi and Tempura.
This clam is a Mactra Chinensis, the formal Japanese name is “Baka-Gai”, literally “stupid shell” !? So people doesn’t use unhappy name.
It is called “Aoyagi” or “Kobashira” commonly.
Both “Aoyagi” and “Kobashira” is partial-coverage name, so they does not indicate the whole.
It is a pelecypod foot, orange part of the form such as beak. It is popular as Sushi ingredient.
It is a adductor. It is popular as Kakiage Tempura ingredient.
They are sold as each product at a store, so many people would think they are different shells.
In Kansai region sold the whole, it is called “Hime-Gai”, literally “princess shell”.
Make a “Karashi-Sumiso”dressing :
Combine dressing ingredietns.
Japanese mustard Karashi (0.5 tbs), miso (1 tbs), rice vinegar (1 tbs), and a little bit sugar.
Mix boiled shell with dressing.
Spring has come on my table.
is a species of saltwater clam, Mactra Chinensis. It is a Japanese formal name, also called “Hime-Gai” in Kansai region. 馬鹿貝（ばかがい） literally “horse deer shell” *馬鹿 means stupid 姫貝（ひめ） literally “princess shell”
is a pelecypod foot, orange part of the form such as beak. It is popular as Sushi ingredient. 青柳（あおやぎ） literally “blue willow” *It is a toponym in Chiba Prefecture where was accumulated “Baka-Gai” of Tokyo bay.
is a adductor. It is popular as Kakiage Tempura ingredient. 小柱（こばしら） literally “small column”
is a popular dressing of Japanese cuisine, made with miso, Japanese mustard, and rice vinegar. 辛子酢味噌（からしすみそ） literally “mustard vinegar miso”