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Text: Bowl pills
There is a Japanese saying: the fist of the salamander, the hand of the white fish (栄螺の拳, 白魚の手), which means that the man's fist is tough and tough like a salamander, and the woman's hand is gentle and slender like a white fish. Not long ago we talked about white fish with sunflower stripes on the top of their heads, and this time we might as well talk about the salamander that looks a little fierce.
via:o-e-c.net
The arrogance and obedience of the salphire
Salamander is broadly defined as a general term for the various snails of the salamander family, but in Japan it is mentioned that salamander (栄栄, 拳螺, サザエ, sazae) is a single species of the salamander family Turbo sazae (to distinguish it from other salamanders, hereinafter referred to as サザエ蝾 snails).
via:taberugo.net
In the long years before that, サザエ蝾 snails were known as horned salamanders along with Turbo cornutus until 2017, when Hiroshi Fukuda's research at Okayama University in Japan was recognized by the academic community, and the サザエ蝾 snail was isolated from the horned salamander snail as a separate species, and the Chinese salamander (Turbo chinensis) was considered a type of horned salamander snail, rather than a separate species.
Sazae-insified object genus. via：kokin-aroma.jp
The size of the snail varies depending on the region of origin, with shells from the Sea of Japan producing about 10 cm long and up to 20 cm long from the Pacific coast. サザエ蝾蝾 snail is divided into two types, with and no spines, the former has multiple protruding spines on the shell, which looks arrogant, while the latter has a rounded surface and looks obedient.
Spiny turbanhelhel. via：zukan-bouz.com
It has been found that snails living in rough open seas (such as the Sea of Japan) tend to have spines, while snails that live in the calm inland seas (such as the Shikoku region of Japan) tend to have no spines, but there are counterexamples, so the presence or absence of spines seems to be related to genes and the environment.
Thorny turbanx. via：zukan-bouz.com
Although the appearance of the snail shell is average, the salamander has a beautiful mouth cover, and the snail is no exception. The inside of the lid is a smooth texture, the outside is a rough lime texture, and both sides have a swirling texture, which can be used to make crafts, which has a natural beauty.
Mouth shell of different salamanders. via：watermark.silverchair.com
Sazae-Chen Spiral Is a Production Of The Spiral. via：minne.com
The inside of the snail is earthy yellow or orange and surrounded by a circle of black. The color of the reproductive glands (the swirling part of the apex of the internal organs) varies by sex, with males being green and females gray.
Turbanyx spiral meat. via：foodslink.jp
Male turbany is a spiral gonad color. via：mominaina.blog.fc2.com
サザエ蝾 snails can be seen in the market all year round, but summer is its spawning season, so from spring to early summer, the salamander stores nutrients for the spawning season, the body is the most fat, and it is the best season to eat. サザエ蝾 snails are widely distributed in Japan, and the main production areas are Nagasaki Prefecture, Yamaguchi Prefecture, and Mie Prefecture.
Turbanyxing spiral distribution. via：uoichi.co
Saloons are burned with meal stains
Although the Japanese have a long history of eating snails, the influence of snails in food culture is not as great as that of clams, abalone and other shellfish, and it first appeared in the Edo period in the "Tale of Cooking" (1643), which mentioned the pot roasting, sashimi, boiling, and meal stains of saloon snails.
via:tobiuo-net.com
In addition, in the Edo period, サザエ蝾蝾 screw rubbed on the hot spot of Daughter's Day. As we mentioned earlier when we talked about clams, Japan's Daughter's Day (雛祭り) is on March 3 every year, and families with daughters set up dolls in their homes to pray for the healthy growth of their daughters.
Food such as human-even-filled 摆饰, 1-piece Japanese sweets, sushi, white sake (shirozake, monochashi-shiki sake), bunbatsu-filled food such as 饼, 雏霭霰霭霰霭种颰颰饰饼, 雏霬霭霰种 Japanese sweets),
A variety of delicacies for Daughters' Day. via: nipponbiyori.com
サザエ蝾蝾 snail in Japanese is pronounced "三三荣", which can be interpreted as the auspicious snail shellfish food of the Daughter's Day, which is increasingly prosperous on March 3, because this good intention is used as an auspicious snail shellfish food for the Daughter's Day in the Kanto region, along with the Bun clam. But isn't it interesting that in the Kansai region, where there are many snails, people still favor clams instead of using the snails as mascots for Daughter's Day?
Turbanzied spiral sashimi. via：terusengyo.com
サザエ蝾 snail can be made into sashimi. Of course, the first thing to do is to get the snail out of the shell. Use a knife to probe along the conch opening, rotate it around to loosen the snail, and then pull out the snail.
Via:marukatsu.jp
If the shell column and the visceral part are not removed at once, then use your finger to reach into the shell to remove it.
Separate the screw, shell column, internal organs and mantle membrane. Remove sand sacs attached to the internal organs. Remove the red mouth of the snail. Rub the screw, shell and mantle membrane with salt and rinse off with water. Blanch the offal in salt water, then add ice water to cool down and cut into the right size.
Split shell, body, shell and internal organs. via：marukatsu.jp
Cut the shell column and the mantle membrane. via：marukatsu.jp
For details of handling salos, you can refer to this video: (the video cannot be moved ~ Welcome friends to pay attention to the public number "Japanese material stack" to watch ~)
The sashimi of the snail has a crisp texture with an oceanic flavor and a hint of sweetness. It is more common to make snails into sushi or warship rolls in the snail production areas, and many sushi chefs in Tokyo and other places think that the tough style of the snail is not compatible with sushi rice, and they are often made into sake dishes.
Turbanzied spiral sashimi. via：marukatsu.jp
Turbanzi sushi. via：sekaisushi.com
Sazae-chen screwdriver. via：r.gnavi.co.jp
Juk yaki (壺焼き) is a common cooking method of snails, that is, the practice of cooking with a snail shell as a container, especially the most representative of the サザエ蝾蝾 snail pot roast.
There are two ways to burn the salami snail, one is not to take out the snail meat, directly in the shell of the snail to add soy sauce and other seasonings, and then thrown on the fire with shell roasting, this method is simple and rugged, eat the original taste of the salamander, of course, the inedible part of the internal organs should also be removed when eating.
Sazae 蝾壶烧. via：kagetu.co.jp
Another method is to take out the snail meat, remove the internal organs, cut the pieces and then put it back into the shell to bake, or cook it and then put it back into the shell to bake, add soy sauce or juice to taste, you can also add shrimp, mushrooms, ginkgo biloba and other ingredients. This approach looks a little more elaborate.
Another method of サザエ蝾 snail pot roast. via：oisiso.com
You can also cook the snails by cooking. Salt-boiled snail meat is a famous item of The Island of Hidden West in Shimane Prefecture. Cooking a small snail with soy sauce, sake, and water shells for a short time is also a convenient way to cook snails with the original flavor of snails.
Boiled turbanzied screw. via: yokohama-maruuo.co.jp
サザエ蝾 snail cooking rice is also a satisfying dish. The pre-treated salamander, which is thinly sliced, is cooked with rice, kelp, soy sauce, wine, salt, and vegetables such as carrots and burdock can be added.
Turbanzied screw ox ox cooking. via：ichizen-net.com
サザエ蝾 snail rice bowl is full of possibilities. The usual practice is to cook the snails mixed with the egg mixture and covered with rice. The Chinese and Western canteens on Shiga Island in Fukuoka Prefecture are richer in content and are widely acclaimed for their salmon bowls made with snail snail meat and offal, shrimp meat, wakame, and half-cooked tamago.
It is a spiral of japanese leek turban that is japanese. via: oki-dougo.info
Chinese and Western canteens are made with snail bowls made of snail meat and offal, shrimp, wakame and half-cooked jade. via：r.gnavi.co.
Other than this,Dishes such as turbank and tenko made by making a turbank.
Sazae-Chen Spiral. via：feelthewind.org
There is also a type of snail that gives the snail more flavor through the power of time, that is, all kinds of pickled salamander snails. The snail is the snail meat that is pickled with wine meal, although it looks like a mess, but the aroma of the rice meal seeps into the snail meat, which has a different flavor
Lees turbanyer screw. amazon.co.jp
Preserving the snail by salting is also one of the traditional practices in Japan, and is popular in the Wajima area of the Nengden Peninsula in Ishikawa Prefecture. In addition, the Noto Peninsula also uses the method of koji to preserve the snails, that is, after half a year of salting the snails, wash the salt, cut into thin slices, and then alternate the snails and rice yeasts into bottles, add wine, mirin, and seeded peppers, and pickle for a month.
Turbany screw. via：zukan-bouz.com
In the Asuka area of Sakata City, Yamagata Prefecture, people also use fish soy sauce made from seafood liver fermentation such as squid to marinate snails and make salt snails, making snails heavier and more flavorful food. In addition, サザエ蝾 snail can also be made into miso stains.
A spicy turbank screw. via：zukan-bouz.com
The offal of the snail is also delicious, and can be blanched and eaten with two cups of vinegar or orange vinegar, or boiled in nectar.
Good-looking luminous shellfish and fun shellfish
In addition to サザエ蝾 snails, Japanese people also like to eat salamander snails, including luminous shellfish, so on.
Luminous shell (ヤコウガイ, yakougai, Turbo marmoratus), also known in Japanese as Yakubei, Chinese is called luminous salamander, from the genus Salamander in the family Salamander. Yakushima, Japan, is one of the sources of this shellfish, but unfortunately, it does not glow in the dark, but there is a pearl layer with a gorgeous luster inside the shell.
Super beautiful luminous shellfish. via：ja.wikipedia.org
This large salamander shell with a tropical flavor can reach up to 20 cm long and weighs 2 kg, and is distributed in coral reefs in the Indian and Pacific Oceans. The main production areas of luminous shellfish in Japan are okinawa prefecture, Kagoshima and other southern regions.
The luminous shells that reveal the nacre after polishing are even more gorgeous. via：setouchi-bunkaisan.com
The snail meat of luminous shellfish does not have the seawater flavor of サザエ蝾 snail, but the umami flavor is rich, the snail texture is slightly harder, and it will become more compact after heating, so it is better to eat raw food, and the internal organs are also sweet and fragrant. You can thinly slice the snail meat of the luminous shellfish and make it into sashimi and serve it with offal, or you can cook it with boiling or butter.
Luminous bay sashimi. via：okiguru.seesaa.net
Luminous scallop butter burn. via：gurutabi.gnavi.co.jp
Because the shell has a nacre layer, the luminous shell is also an important raw material for the production of screws, and the collection of spiral rosewood five-string lute, tortoiseshell screw octagonal box, and flat snail back octagonal mirror inlaid with luminous shells is made of the shell of luminous shells.
Jewelry made from luminous shells. via：caucau.tenkomori.tv
The tortoiseshell screw octagonal box hidden in Shosoin. via：kansaiscene.com
酢贝 (スガイ, sugai, Lunella coreensis), also known in Japanese as Tang Yunbei, Chinese known as the Korean pearl snail, comes from the genus Ofs in the family Salamander. This is a very small salamander with a shell length of only about 2.5 cm.
Shellfish. via：fukuejima.la.coocan.jp
It is called a mussel because it is said that dipping its lid in vinegar, the lime part dissolves, and the lid bubbles up and rotates, making the lid of the scallop spin up is a great pleasure for children in the Edo period.
A scallop lid bubbling in a soy sauce. via：alohasurf.hamazo.tv
It is widely distributed throughout Japan, mainly in Oita Prefecture and other places, and the season is spring. Such a small snail is a bit troublesome to eat, but the snail meat is sweet, the offal is not bitter, and salt cooking or cooking rice are good choices.
Rice with scallops. via：zukan-bouz.com
You can also add miso or soy sauce (醤油の実, a solid before the soy sauce mash is filtered) along with other small snail meats and slowly boiled to make a curled miso (になみそ), which sells horrible, but is enough to send two or three bowls of rice.
Ninami miso . via：zukan-bouz.com
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