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
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| 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.
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Classification
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Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Live/blanched torigai foot retail (sushi-grade)
- Frozen torigai foot B2B sushi-channel
- Maizuru-brand premium category
Ingredient profile
Fulvia mutica Japanese cockle (foot — axe-foot — is the prized edible part).
OEM applications
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. |
Market reference formulations
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.
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Quick answers
- What is Torigai (Japanese Cockle / Heart Clam)?
- 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.
- What is the regulatory status of Torigai (Japanese Cockle / Heart Clam) in Japan?
- Standard food labeling. **Origin disclosure mandatory — Maizuru-brand requires authentic Maizuru aquaculture.** **Mollusk JAS-recommended-disclosure allergen.**
- What products typically use Torigai (Japanese Cockle / Heart Clam)?
- Live/blanched torigai foot retail (sushi-grade) / Frozen torigai foot B2B sushi-channel / Maizuru-brand premium category
- Where does Torigai (Japanese Cockle / Heart Clam) come from?
- 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**
- What is the INCI / JSCI labeling name for Torigai (Japanese Cockle / Heart Clam)?
- JSCI: とりがい 斧足
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) 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.