Food · Fermented foods

Akagai (Ark Shell / Blood Clam)

あかがい (Akagai)

Also known as: Akagai, Ark shell, Blood clam, Anadara broughtonii, 赤貝, アカガイ

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At a glance

Category	Food
Japanese labeling name	あかがい
Common Japanese notations	あかがい, 赤貝, アカガイ
Origin	Ark shell (Anadara broughtonii); deep-water shellfish with hemoglobin-rich blood (giving distinctive red flesh and shell-rim); principal historic regions Miyagi (Yuriage Bay — once the iconic top-tier production area, dramatically affected by 2011 tsunami), Aichi, Hiroshima, Okayama; most retail akagai in Japan today is imported Chinese (similar species) or Korean — domestic Yuriage akagai remains a luxury super-premium category recovering post-2011
Typical functions	Premium edomae sushi nigiri — defining red-clam topping, Sashimi luxury, Akagai-himo (mantle ribbon) — separate sushi item, Kaiseki signature shellfish
Regulatory status in Japan	Standard food labeling. Origin disclosure required — native Yuriage vs imported is high-stakes label distinction. Mollusk JAS-recommended-disclosure allergen.

Akagai (あかがい / 赤貝) is the ark shell (Anadara broughtonii) — Japan's iconic premium edomae sushi clam with hemoglobin-rich red flesh. **Yuriage Bay (Miyagi) is the iconic top-tier production area** dramatically affected by 2011 tsunami. Most retail akagai today is imported.

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Classification

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Product applications

Functions

Flavoring486

Regulatory tags

Culinary ingredient512

Origin

Animal-derived87

Common OEM product categories

Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.

Live native akagai (Yuriage luxury)
Imported akagai retail and B2B (general supply)
Frozen shucked akagai sushi-channel B2B

Ingredient profile

Anadara broughtonii ark shell with hemoglobin-rich red flesh.

OEM applications

Premium edomae sushi nigiri (defining red-clam topping).

Sashimi luxury.

Akagai-himo mantle-ribbon sushi.

Kaiseki signature shellfish.

For OEM: live native Yuriage premium, imported general retail, frozen shucked B2B sushi.

Regulatory classification in Japan

Standard food labeling. **Native Yuriage vs imported origin disclosure mandatory.** **Mollusk JAS-recommended-disclosure allergen.**

Regulatory classification in other markets

EU	Mollusks EU-mandatory allergen. Niche premium.
USA	Mollusk allergen disclosure. Niche sushi-channel premium.
China	Native and major aquaculture origin.
Korea	Established as 피조개 (pi-jogae).

Market reference formulations

Example finished products will be added after verification.

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Seasonality & supply calendar

Harvest months: October – March (peak winter)
Peak supply: December – February
Off-season: Spawning closure April – September in major beds

Source: 水産庁 / 宮城県漁連. 仙台湾 / 閖上 (Miyagi) is the historic Japanese akagai region; Korean / Chinese imports cover much of the wholesale demand.

Alternative ingredients

Related ingredients commonly evaluated as substitutes.

Quick answers

What is Akagai (Ark Shell / Blood Clam)?: Akagai (あかがい / 赤貝) is the ark shell (Anadara broughtonii) — Japan's iconic premium edomae sushi clam with hemoglobin-rich red flesh. **Yuriage Bay (Miyagi) is the iconic top-tier production area** dramatically affected by 2011 tsunami. Most retail akagai today is imported.
What is the regulatory status of Akagai (Ark Shell / Blood Clam) in Japan?: Standard food labeling. **Origin disclosure required — native Yuriage vs imported is high-stakes label distinction.** **Mollusk JAS-recommended-disclosure allergen.**
What products typically use Akagai (Ark Shell / Blood Clam)?: Live native akagai (Yuriage luxury) / Imported akagai retail and B2B (general supply) / Frozen shucked akagai sushi-channel B2B
Where does Akagai (Ark Shell / Blood Clam) come from?: Ark shell (Anadara broughtonii); deep-water shellfish with hemoglobin-rich blood (giving distinctive red flesh and shell-rim); principal historic regions Miyagi (Yuriage Bay — once the iconic top-tier production area, dramatically affected by 2011 tsunami), Aichi, Hiroshima, Okayama; **most retail akagai in Japan today is imported Chinese (similar species) or Korean** — domestic Yuriage akagai remains a luxury super-premium category recovering post-2011
What is the INCI / JSCI labeling name for Akagai (Ark Shell / Blood Clam)?: JSCI: あかがい

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MEXT 食品成分DB（検索） ↗

References

文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — あかがい

Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.