Turban shell
Turban shell (Sazae: さざえ)
Best seasons
- Jan.
- Feb.
- Mar.
- Apr.
- May
- Jun.
- Jul.
- Aug.
- Sep.
- Oct.
- Nov.
- Dec.
Specialty areas.
Mainly from Mie-ken and Chiba-ken, also from Nagasaki-ken, Yamaguchi-ken and Ishikawa-ken
Recommendation.
Raw: Sliced and eaten as sashimi. The strong ocean fragrance and crunchy meat is delicious. Tsuboyaki: Small shells are grilled over charcoal and seasoned with a mixture of soy sauce, sake and other ingredients when the juice begins to boil in the shell. Curry: Simmered shell meat in curry sauce is a local favorite in Shimane-ken.