The Gifts Delivered from the Okinawan Sea: Handling Yakōgai (Glowing Sea Snail)
Hello, this is Sushi Hatake! Today, I’d like to share some thoughts and photos while preparing “yakōgai” (glowing sea snail) that arrived from Okinawa.
A Shell Like a Work of Art
The first thing that caught my eye was the beauty of the shell. The reddish-brown outer shell has the dignified presence of fine pottery, with a natural design so stunning you’d hardly believe it wasn’t man-made.
The inside of the shell is completely different — a smooth blend of deep green and pearly white. It’s said that when polished, it shines like mother-of-pearl inlay, showing off its incredible beauty.
What Makes Yakōgai’s Flesh Special?
In fact, it’s not just the shell that’s remarkable — the flesh is also incredibly delicious. It has a firm, crunchy texture and a subtle sweetness. It’s similar to abalone, but with a gentler bite.
By tightening the flesh in ice water, it becomes wonderfully firm, making it delicious whether served raw or cooked. This time, I plan to serve it as sashimi, but it’s also highly recommended grilled with butter to bring out its aroma.
Preparation Time Is Time to Face Nature
When working with yakōgai, I often lose track of time. There’s a strange sense of wonder in holding the blessings of the southern seas right here on my cutting board in Tokyo. It feels like connecting across distance and time to become one with nature.
Each ridge, each pattern on the shell seems to carry meaning. Being a sushi chef isn’t just about cutting fish — it’s about receiving and delivering the stories of nature. This experience reminded me of that once again.
For Those Wanting to Experience Authentic Edomae Sushi in Tokyo
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