Ubagai (Pseudocardium Sachalinense or Hokkigai Clam)

A large Clam overflowing with taste
A specialty representing the Winter of Miyagi

The season for the Ubagai Clam is from Winter to Spring. Since long ago, the town of Yamamoto has been involved with Recourse Management, which monitor the haul and size (shell length exceeding 95mm) of the Clams. The ingredients for deliciousness is inside the shell, the firm meat is rich with protein and iron. Ubagai Clam will be shipped from Yamamaoto during the peak-season, from December onwards.

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Information provided by Foodkingdom Miyagi http://foodkingdom-miyagi.jp

LocationMiyagi prefecture, Yamamoto・Other

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Posted in Miyagi prefecture, Seafood.