At RŌNIN, we pride ourselves on following the Japanese tradition of eating fresh and seasonally. Every morning our Chefs go to the market to pick up ingredients for the daily menu and our seafood is either local or flown in from Japan. We’re meticulous with our fish preparation and passionate about understanding their flavor profiles and where they come from. Learn more about the fish that we serve in our series, Fish Files.

razor-clam

Mategai (マテガイ)(蟶貝) Razor Clam – This razor clam is a bivalve mollusc in the Solenidae family, which is made up of other razor clam species. It is commonly found in the sandy areas of the different coasts of Japan. Razor clams can be eaten entirely but it is common practice to remove the stomach and inner lining. The meat is tender and sweet, although becomes rubbery when handled improperly.

Razor Clams, Wakame, Hijiki.
Razor Clams, Wakame, Hijiki.
Razor Clam, Scallop, Shiso Spring Roll, Sweet Peas Vinegar.
Razor Clam, Scallop, Shiso Spring Roll, Sweet Peas Vinegar.

Razor clams aren’t normally consumed raw and can be cooked in many different ways. Popular methods of cooking these clams include steaming, sautéing, and boiling.

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