Tairagai
By: Anonymous

About

The tairagai is a large Japanese razor clam.  It is commonly served raw, primarily in sushi bars.  It also makes an outstanding crudo.

Information
Other names: Taira-Gia, Pen Shell
Translations: Таирагаи


Physical Description
The easiest way to describe this food is very similar to a scallop. The outer shell is hard and sometimes almost decorative.  The size, again, is very similar to a scallop.  The tairagai looks almost like a brownish-tan ice cream cone shape.  The actual meat is much smaller inside the shell snf looks almost like a marshmellow.
Colors: Shades of brown and dark tans


Tasting Notes
Flavors: Sweet
Mouthfeel: Juicy, Soft, Savory
Food complements: Garlic, Rice
Wine complements: White wine, Chardonnay
Beverage complements: Sake
Substitutes: Scallops


Selecting and Buying
Seasonality: january, february, december
Peak: january
Choosing: Look for tairagai with its shell closed if you are buying it fresh. They also come in packages either fresh or frozen. Pick the ones that are firm and fleshy white in color.
Buying: Tairagai can be bought at Asian markets.


Preparation and Use
You will have to shuck the tairagai if it is already in its shell. Use a knife and pull on the slit on the side to get it open. You can cook tairagai or eat it raw with sushi.
Cleaning: Clean the tairagai meat under cold water. You should cook it to make sure all harmful sea chemicals are gone.


Conserving and Storing
Freeze tairagai for longer storage or in the refrigerator for immediate usage.