page_title: List of sushi and sashimi ingredients
section_title: Shellfish
hierarchical_section_title: List of sushi and sashimi ingredients / Seafood / Shellfish
context_page_description: There are many sushi and sashimi ingredients, some traditional and some contemporary.
context_section_description: Akagai (赤貝): Ark shell
  Ama-ebi (甘海老): raw pink shrimp Pandalus borealis
  Aoyagi (青柳): Trough shell
  Asari (あさり): Japanese carpet shell
  Awabi (鮑): Abalone
  Botan-ebi (ぼたんえび): Botan shrimp
  Dungeness crab
  Ebi (海老): boiled or raw shrimp
  Hamaguri (蛤): Clam, Meretrix lusoria
  Himejako (ヒメジャコ): Giant clam
  Himo (紐): "fringe" around an Akagai
  Hokkigai, Hokki (ホッキ貝, 北寄貝): Surf clam
  Hotategai, Hotate (帆立貝, 海扇): Scallop
  Ise-ebi (伊勢海老): a Spiny lobster, Panulirus japonicus
  Kaibashira (貝柱), Hashira (柱): valve muscles of Scallop or Shellfish
  Kani (蟹): Crab, also refers to imitation crab
  Kani-miso (カニミソ): Crab brains
  Kaki (カキ,牡蠣): Oyster
  Kegani (ケガニ): hairy crab
  Kuruma-ebi (車海老): Prawn species Marsupenaeus japonicus
  Makigai (マキガイ): Conch
  Mategai (マテ貝): Razor clam
  Matsubagani (松葉蟹): Champagne crab or regionally, Snow crab
  Mirugai (海松貝): Geoduck clam
  Sazae (栄螺, さざえ): Horned turban shell
  Shako (蝦蛄): Mantis shrimp or "Squilla"
  Shiba ebi (芝海老): Grey prawn
  Shima ebi (しまえび): Morotoge shrimp
  Soft-shell crab
  Tarabagani (鱈場蟹): King crab
  Tairagai (タイラギ): Pen-shell clam
  Torigai (鳥貝): Cockle
  Tsubugai (螺貝, ツブガイ): Whelk (Neptunea, Buccinum, Babylonia japonica)
  Zuwaigani (ズワイガニ/津和井蟹/松葉蟹), also regionally marketed as matsubagani: Snow crab
caption: Raw abalone meat
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