Food · Fermented foods
Torigai (Japanese Cockle / Heart Clam)
とりがい (Torigai)
Also known as: Torigai, Japanese cockle, Heart clam, Fulvia mutica, 鳥貝, 鶏貝, トリガイ
Looking for a Japanese supplier of Torigai (Japanese Cockle / Heart Clam)? Tell usAt a glance
| Category | Food |
|---|---|
| Japanese labeling name | とりがい 斧足 |
| Common Japanese notations | とりがい, 鳥貝, 鶏貝, トリガイ |
| Origin | Japanese cockle (Fulvia mutica); name derives from foot resembling a chicken's beak (鳥貝 'bird-shell'); principal historic regions Mikawa Bay (Aichi), Tokyo Bay, Ise Bay; **wild population highly variable year-to-year**; domestic aquaculture established in Kyoto Maizuru — **Maizuru-tora-no-tori-gai (舞鶴とらの鳥貝) is a registered geographic-indication brand specialty**; **prized 'foot' (axe-foot) is iconic premium edomae sushi nigiri** |
| Typical functions | Premium edomae sushi nigiri — defining foot-cooked-and-cooled sushi item, Sashimi premium, Kaiseki signature shellfish, Maizuru aquaculture premium brand category |
| Regulatory status in Japan | Standard food labeling. **Origin disclosure mandatory — Maizuru-brand requires authentic Maizuru aquaculture.** **Mollusk JAS-recommended-disclosure allergen.** |
Torigai (とりがい / 鳥貝) — Japanese cockle (Fulvia mutica) — is named for the chicken-beak-resembling foot. Premium edomae sushi nigiri. **Kyoto Maizuru aquaculture (Maizuru-tora-no-tori-gai) is registered GI premium brand.** Mikawa Bay, Tokyo Bay native regions.
Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Origin
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Live/blanched torigai foot retail (sushi-grade)
- Frozen torigai foot B2B sushi-channel
- Maizuru-brand premium category
What it is
Fulvia mutica Japanese cockle (foot — axe-foot — is the prized edible part).
Typical uses in Japanese products
Premium edomae sushi nigiri (foot-blanched).
Sashimi premium.
Kaiseki signature shellfish.
Maizuru-brand premium.
For OEM: live/blanched sushi-grade retail, frozen foot B2B sushi, Maizuru-brand premium.
Regulatory classification in Japan
Standard food labeling.
**Maizuru-brand requires authentic Maizuru aquaculture origin.**
**Mollusk JAS-recommended-disclosure allergen.**
Regulatory classification in other markets
| EU | **Mollusks EU-mandatory allergen.** Niche premium specialty. |
|---|---|
| USA | Mollusk allergen disclosure. Niche sushi-channel premium. |
| China | Niche specialty import. |
| Korea | Niche specialty. |
Example products
Example finished products will be added after verification.
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
Related ingredients
Explore related ingredients
Used in similar product applications
Other ingredients commonly used in the same finished-product families.
Abura-age (Fried Thin Tofu)
油揚げ
Seasonings & saucesFermented foods
Agemaki (Jackknife Clam)
あげまき
Seasonings & saucesFermented foods
Ago Dashi (Flying Fish Stock)
あごだし
Seasonings & saucesFermented foods
Ahiru-niku (Domestic Duck)
あひる 肉
Seasonings & saucesFermented foods
Aigamo-niku (Hybrid Duck)
かも あいがも 肉
Seasonings & saucesFermented foods
Sharing similar functions
Ingredients that overlap on functional benefit tags.
From the same origin
Other ingredients that share an origin classification.
References
- MEXT Standard Tables of Food Composition — とりがい 斧足
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.