Akagai vs Hokkigai vs Mirugai: what's the difference?
Akagai vs Hokkigai vs Mirugai: how these sushi neta differ in species, taste, texture, season, sustainability and mercury — a side-by-side guide.
| Attribute | Akagai | Hokkigai | Mirugai |
|---|---|---|---|
| Japanese | 赤貝 アカガイ · akagai | 北寄貝 ホッキガイ · hokkigai | 海松貝 ミルガイ · mirugai |
| Species | Scapharca broughtonii | Pseudocardium sachalinense | Tresus keenae |
| Texture | crunchy, snapping | crunchy | very crunchy |
| Richness | ●●●○○ | ●●○○○ | ●●●○○ |
| Oiliness | ●○○○○ | ●○○○○ | ●○○○○ |
| Peak season | Dec, Jan, Feb, Mar | Dec, Jan, Feb, Mar | Mar, Apr, May |
| Sustainability | varies | varies | varies |
| Mercury (ppm) | — | — | — |
| Price | $$$ | $$ | $$$ |
| Beginner-friendly | Yes | Yes | Acquired taste |
At a glance
赤貝 akagai
Akagai
Akagai is ark shell — prized for deep-red, crunchy flesh and a clean briny sweetness. Slap a fresh one on the board and it visibly flinches.
北寄貝 hokkigaiHokkigai
Hokkigai is surf clam — sweet and crunchy, with a signature blanched tip that blushes from beige to a vivid red-pink. A cold-water Hokkaido staple.
海松貝 mirugaiMirugai
Mirugai is giant gaper clam — the crunchy, briny siphon prized for deep oceanic sweetness and an emphatic snap. Frequently confused with (and faked as) geoduck.