Category: Kai (shellfish).
Season: Winter and early spring.
Kobashira is the adductor muscle of the surf clam and it is considered to be a delicacy. It is served raw, on top of shari, wrapped in toasted seaweed as gunkan-maki (battleship roll) as pictured above. Occasionally, old-school Edo sushi chefs will serve it as nigiri, without seaweed, passing it directly into the customer’s hands to prevent it from falling apart.
Kobashira‘s flavor is sweet and full of umami, and the texture is toothy and crunchy.