Hokkigai (北寄貝), also known as surf clam, is prized for its firm, crunchy texture and naturally sweet, briny flavour — a favourite for sashimi and sushi as well as quick cooking.
Storage: Keep clams alive in a breathable container in the chiller at 0–4°C. Cover with a damp cloth. Do not store in airtight containers or fresh water. Consume within 24 hours.
Preparation:
Rinse clams under cold water to remove surface sand.
Steam or sauté until shells just open, or prepare raw/sashimi-style if very fresh.
