Live Akagai Sashimi (Ark Shell)

Name: Live Akagai Sashimi (Ark Shell)
Brand: Himawari Shoten
Price: 43.5 SGD
Availability: OutOfStock

Fresh Akagai Sashimi, also known as Ark Shell, subverts most people’s first impressions. So often it is only found sliced, packaged, and frozen.

Fresh Akagai has a refreshing flavor with a complex and gorgeous sweetness you can’t find in the frozen variety found in your local market.

We can’t recommend enough the importance of trying fresh Akagai rather than its less impressive frozen variety.

When prepared correctly, which our professional, in-house chefs do with precision, you’ll be able to taste the ocean’s rich flavors and be transported to a new level of gastronomic delicacy.

Taste of Fresh Akagai Sashimi

With a uniquely indescribable flavor, Akagai of the highest quality escapes precise definition because it is complex yet refreshing.

Ever changing on the palette, it begins with a cool, sweet flavor and slight astringency. As you chew, the milder yet rich umami begins to release across the tongue, creating a complex flavor that continues to develop with each bite.

Fresh Akagai has a soft and tender texture, lending itself to being enjoyed slowly and with intention.

Akagai: Japanese Origins

A well known delicacy, Akagai is becoming more and more difficult to find due to overfishing.

With fewer and fewer catches, what can be found on the market is often fished in China or South Korea rather than the traditional Japan for sashimi.

We believe our clients should enjoy the best and receive something worth what they’re paying. Don’t pay fresh, Japanese Akagai prices and receive a Chinese or Korean product, which should be half the price. Ours is always flown in directly from Japan to Singapore.

The price is not cheap, but you will be getting authentic Japanese Akagai to enjoy the luxurious flavors and memorable texture. It is worth the price, every time.

Buying and Handling Akagai at Home?

You can absolutely do this, but processing Akagai should be taken very seriously. It is an expensive product and needs to be handled with care.

When you purchase our product, you’re not just receiving a beautiful presentation. There is a lot of work our team of professional chefs put into each Akagai behind the scenes to ensure you’re enjoying the highest quality for your sashimi.

In Japanese, akagai means ‘red.’ It goes by this name because of the color the Akagai’s blood runs during cleaning. It can be an unpleasant job for those who are squeamish.

To prepare Akagai for consumption, all the internal organs, black dirt, and blood rich in hemoglobin must be removed. Untidy corners and residual film need to be cut away.

A mucus attached to the meat needs to be sprinkled and rubbed with salt to be removed. Finally, it must be rinsed in water so it can absorb some in order to continue preparation.

There are subsequent processing procedures, which take a great deal of patience and precision to present a clean, tasty, and beautiful Akagai Sashimi.

There are many ways Akagai can be handled wrong or poorly. When not cleaned well or soaked in water for too long, it takes on a fishy smell, so it must be handled quickly and efficiently.

When you choose to buy from us, our professional chefs do everything to save you a great deal of time and cost. We also ensure quality is high for an excellent flavor and experience.

Don’t Buy Frozen Akagai

Akagai found vacuum sealed and pre-packaged in the freezer are lower quality. They come from small, sub-regional varieties of Akagai, which are then processed into thin, small pieces.

Their coloring is usually grey and lacks any kind of energy or visual appeal. The taste is minimal to nonexistent with a fishy smell. Fresh Akagai from Japan have a pleasing and bright color with a rich flavor.

There is a price differential, but you do get what you pay for.

Akagai is divided into large jade, six to eight pieces per kilogram, medium jade, nine to twelve pieces per kilogram, and small jade, twelve to fourteen pieces per kilogram, according to their size and the market.

We prefer large jade and only offer that to our customers because it is higher quality with a more appealing appearance.

When looking for Akagai, don’t buy frozen. Even when you’re looking at fresh Akagai, there are things to look for, and one of those things is the shell.

If they come in the shell they’re aesthetically appealing but also ensure high quality and fresher flavor.

Akagai: Cutting Methods

The two most common methods of cutting Akagai are Chougiri (蝶切り) and Kanokogiri( 鹿の子切り).

Correct cutting makes it easier to consume but also increases the surface area. The more surface area available, the more the flavor will be able to spread throughout the mouth.

Cutting methods are key in allowing the complex texture and flavor to shine. When cut and processed well, the visual is also enjoyable.

蝶切り, or Chougiri, is a method where the Akagai is cut in half and flattened to make a butterfly shape.

It’s beautiful and increases the surface area.

Our second method, Kanokogiri( 鹿の子切り), is and creates a well shape on the surface with a fine cross or hatch texture. This method greatly shows off Akagai’s rich flavor.

With both methods, Akagai Sashimi looks beautiful displayed as its flesh is firm, arcing to show it tightening and curling.

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By ordering online, we make it easy for you to ensure the creation of a high end, restaurant quality gastronomic experience with the unique flavors of fresh Akagai Sashimi (Ark Shell) , which you’ll want to relive over and over.