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Text: Bowl pills
I have always felt that the world of the snail is very mysterious, and the shell of the snail has a natural sense of art and philosophy, as if it is reproducing itself, and it seems to be infinitely extended, as the mathematician Who studied logarithmic spirals said in his epitaph:
"Even if it changes, it is still me"
via:dieslunae.pixnet.net
So this time we're going to talk about the mysterious snail family... Delicious snails.
In Japanese, the meaning of "curly cat" is close to the "snail" of the Chinese, referring to various animals of the gastropod order, including conch, field snail, snail, and so on. The Japanese word for "snail" (ツブ, tsubu) in the aquatic market refers to the conchs of the gastropod neogassidae Eosophalidae.
via:tenki.jp
The shell is ovate or spindle-shaped, the basic form is a slender shape with a shell height greater than the shell width, and it is dominated by a right-handed spiral shell with a thread in a counterclockwise direction (the vast majority of the shells of various snails in nature are right-handed spiral shells).
Structure of the screw shell. via：trpla.nrc.gamagori.aichi.jp
Next we will mention some snails of the genus Eluo and the genus Eluo, which are often referred to in Japanese as "xx 法螺" (ボラ), while snails of the genus Eluo (and other genera of the Eluo family) are often referred to in Japanese as "xx shells" (バイ).
Snail sashimi. via：dot.asahi.com
1 Ezo fa snail known as "true snail"
Among the many edible snails in Japan, the most important is the Ezo snail from the genus Ezo (エゾボラ, ezobora, Neptunea polycostata) from the genus Ezobora of the family Eoso. Ezo fa snail is also called true snail (マツブ, matsubu) in Japanese. We have mentioned many times that seafood with the word "true" in Japanese is mostly the role of the head of the main door, and it is either delicious or particularly large.
Ezo law snail. via：somanoonchama-mag.com
The length of the Ezo snail shell is generally about 16 cm, and the width of the shell is generally about 10 cm, but there are also some growing and strong Ezo snail shells that can reach up to 20 cm long. Compared to other members of the genus Conch, the shell of the Ezo snail is slightly thinner, the shell is reddish brown or flesh colored, and the longitudinal ribs protrude into a fin.
The longitudinal ribs of the Ezo snail. via：zukan-bouz.com
"Ezo" refers to the area centered on Hokkaido, and as the name suggests, the main production area of Ezo snails in Japan is in Hokkaido. Originally, the Ezo snail was only circulated in the Hokkaido area, but in recent years it has become popular with people all over Japan, and its price has also increased, making it a high-end product of the Japanese snail class. The season for eating Ezo snails varies depending on the place of origin, but overall it is from summer to early spring of the second year.
Ezo refers to the area centered on Hokkaido. via：JapaneseClass.jp
Although it is a pleasant thing to eat Ezo snails, the first thing to pay attention to is the risk of food poisoning. The parts of the salivary glands (Chinese commonly known as conch brains) of the genus Conch contain the toxic component Tatramine.
Salivary glands of snails. via：foodslink.jp
Well, after eating it, you won't want to die like tetrodotoxin, but you will have headaches, dizziness, visual abnormalities, vomiting and other symptoms similar to drunken feelings, and it will be fine after 2-3 hours. But life is not easy anymore, so why bother plugging yourself? Therefore, if you handle the Ezo snail yourself, you should first obediently remove the salivary glands.
When the puffer fish is seriously poisoned, it may go to see God... via: seafoodjapan.com
In order to facilitate the removal of the snail meat, you can first make a hole with an awl in the center of the snail shell, deepen the awl into the snail, shake it left and right, so that the shell and the snail have a slight separation feeling, and then remove the snail from the screw mouth. Then separate the snail meat, the internal organs, and finally find two lumps of pale yellow salivary glands on the snail and remove them, and everything will be fine. In addition to the snail meat, the offal of the snail can also be eaten.
Methods of handling snail meat. via：foodfaq.metro.tokyo.lg.jp
Ezo snails can be eaten raw, such as sashimi, sushi, water scallops, and can also be heated and eaten, such as boiling, steaming, tempura.
Ezo conch sashimi. via：foodslink.jp
Ezo hoshi is a very common sushi ingredient in Hokkaido and northeastern Japan, but sushi restaurants in the Kanto region evaluate it as polarized (after all, the Ezo hoshi and Edo-mae cultures that have always been mixed in Hokkaido have nothing to do with it), some people like its crisp and sweet taste, and some people think that it does not match sushi rice.
Ezo Faluo sushi. via：zukan-bouz.com
The method of water scallops is usually used to cook abalone, that is, the abalone is cut into pieces and soaked in brine with ice, and vegetables such as cucumbers that are thinly sliced can be added to add color and fresh flavor. When making scallops for Ezo snails, you can change the brine to a kelp seasoned with salt, sake, etc., and cut the snail meat into very thin slices, and the cool and crisp feeling will come to you.
Ezo fa snail shellfish. via：zukan-bouz.com
2 Other Ezo snails
In the seafood market in Kanto, Japan, Ezo snails are called "A snails", and another type of snail as opposed to "A snails" is "B snails". People in the seafood market think that "B snail" is not as good as "A snail", and the price is lower. The conch known as the "B snail" includes the thick Ezo snail and the maroon Ezo snail.
via:amazon.com
Thick Ezo law snail (アツエゾボラ, atsu ezobora, Neptunea heros), from the genus Eoso in the family Eoso, is called thick Ezo law snail because its shell is thicker than that of Ezo law snail... But their differences don't stop there.
Thick Ezo snail. via：zukan-bouz.com
The thick Ezo conch shell is about 10 cm long, the color is orange or flesh colored, and the transverse ribs on the shoulders of the conch shell are obvious, but there is no fin-like longitudinal rib like the Ezo conch. The inside of the shell is yellow, and the snail flesh is slightly yellow.
Because the shell is thick, the proportion of thick Ezo snails is relatively low, and the price is lower than that of Ezo snails, but the snails taste sweet and soft, and the taste is not inferior to the Ezo snails.
Thick Ezo conch sashi. via: zukan-bouz.com
The season for thick Ezo snails is spring and summer, and the main production area is Hokkaido East, so perhaps thick Ezo snails and Ezo snails can often meet in the sea. Thick Ezo snails can be made into sashimi, sushi, grilled conch and other dishes. The salivary glands of the thick Ezo snail are also poisonous.
Or thick Ezo law snail sashi. via：blogs.yahoo.co.jp/tyorosuke464939
Maroon Ezo Faluo (クリイロエゾボラ, kuriiro ezobora, Neptunea lamellosa), from the genus Conch of the family Elisopiaceae, is called maroon Ezo Faluo because its shell color is maroon. The shell is up to 18 cm long, the shell is thinner, the inside of the shell mouth is purple, and there are protruding longitudinal ribs.
Maroon Ezo snail. via: zukan-bouz.com
The main producer of maroon Ezo snails is also Hokkaido. The season is early summer to autumn. The maroon Ezo snail is large and is used to make sashimi, which has a good taste and flavor. It can also be used for steaming, stir-frying, or oden. The salivary glands of the maroon Ezo snail are also poisonous.
Sautéed maroon Ezo snails. via：zukan-bouz.com
There are also some snails, although not as large as the above snails, but they are also regular customers at the table.
姬鄂夷法螺 (ヒメエゾボラ,hime ezobora,Neptunea arthritica), also known as green snail (青ツブ), comes from the genus Conch of the family Elocoridae. "姬" means "small" in Japanese, so "姬屟夷法螺" literally means a smaller Ezo conch. In fact, its shell is 8-9 cm long, which is indeed smaller than the Ezo snail.
Hime Ezo Fa Snail. via：aomori-itc.or.jp
The shell is spindle-shaped, thick and hard, yellow-brown or gray-green in color, the shell is relatively smooth, and the horizontal ribs and longitudinal ribs are not obvious. In addition to Hokkaido, the main production areas of Himezo snails include Fukushima Prefecture, Miyagi Prefecture, Iwate Prefecture and other northern regions, and the season is summer.
Cook the snails. via：hotpepper.jp
The Hime-ezo snail is a popular and popular food that Hokkaido people eat every day, and can be used to make sashimi, grilled or boiled. Because the snail meat is muscular, it is not rated too high as sashimi, but it is the main ingredient for roasted conch in Hokkaido. The salivary glands of The Ji Ezo snail are also poisonous.
Grilled hime ezo snails. via：sinsei-net.com
Therefore, you will find that these snails, which are called xx Ezo snails, are not vain, and their main production areas really have Hokkaido.
3 The Eluos, known as the "Shells"
There are also some delicious snails in Japan that come from the genus Emei of the family Eluo, in Japanese they are not called "xx snails", but called "xx shells" (バイ), such as Echikbei, Jinbei, etc., at first glance, the name is quite confusing.
More in the shell. via：blog.goo.ne.jp/hitaki99
越中贝(エッチュウバイ,Etchu bai,Buccinum striatissimum), from the genus Eluo of the family Eluo. The shell is about 10-12 cm long and up to 15 cm long. Because the shell is gray and white, the seafood market in Kanto is also known as the white shell (シロバイ). Each layer of the shell is puffed up, and the longitudinal ribs are as fine as a line.
More in the shell. via：zukan-bouz.com
Although the modern administrative region of Japan corresponding to "Yue China" is Toyama Prefecture, the main production area of Echizen shellfish is not in Toyama Prefecture, but in Shimane Prefecture, Yamaguchi Prefecture and other places, famous production areas such as Hideki in Shimane Prefecture. There is no obvious seasonality in Yuezhong shellfish and can be eaten all year round.
Echizenbe of Hideki, Shimane Prefecture. via：kainooukoku-oki.jp
Koshino can be made into sashimi, sushi, grilled, fried, stewed, steamed, or made into skewers or miscellaneous cooking. In the Kansai region, both raw and cooked practices are popular.
Echichu shell sushi. via：foodslink.jp
YuezhongBei warship roll. via：sushi.zukan-bouz.com
However, in the Kanto region, people only like to cook the Koshik naka oyster and eat it, rather than eating it as sashimi and sushi, so the Koshi naka oyster in the Kanto region is small and the large one is cheap. The salivary glands of Yuezhongbei are not poisonous, which is really good news
The wine is steamed more than the shellfish. via：foodslink.jp
Jinbei (ツバイ, Tsubai, Buccinum tsubai) comes from the genus Emei in the family Eluo. Compared with the various snails mentioned earlier, Zinbei is relatively small, with a shell length of only about 5-6 centimeters, which is a small snail. The lower part of the shell of Tsubei is white, and the upper part is black, so one of its aliases is black shell (クロバイ), and the second alias is white shell (シロバイ) (messy... ）。
Zimbe. via：blog.goo.ne.jp/hitaki99
Tsube is a representative small snail of the Sea of Japan, distributed on the side of the Sea of Japan from Shimane Prefecture to Hokkaido, and is edible all year round, but the best season is the cold season. As a small snail, It is eaten after cooking, such as salt boiling, soy sauce cooking, etc., and it is also very delicious for cooking rice.
Boil the scallops. via：sushi2.zukan-bouz.com
Jinbei rice. via：uozu-kanko.jp
4 Ejiro at a famous Japanese sushi restaurant
Among the famous sushi restaurants in Kyo, "Nihonbashi Kabashi-cho too" (sugita), "Higashi-Azabu Tenmoto", "Sushi Takumi" (Sushi Takumi) Yui Hokkaido Akkeshi and other local assushi assushi production sake.
"Higashi-Azabu Tenmoto" as a spiral sashimi . via:tabelog.com by Yoyogi Nosuke Kukuru
Among them, "Japanese Ochre Oyster 殻町 すぎた" likes to cut the snail thickly and present it with the sashimi of white fish such as turbot, so that diners can feel the stark contrast between the texture of the snail and the fish. "すし術" will also grill e-snails in addition to providing conch sashimi.
"Nihonbashi Hakoshi-cho too" Tokazuwa white meat sashimi. via：lockandgo65.jp
"Sushi Arai", "Mitani" Kaikai Shoga Spiral Made Sake Appetizer, Yakai Shikari Nigi Sushi.
"Sushi Airai" Kashiura Peace Sashimi. via：edomae-sushi.hatenablog.com
In Hokkaido, the main producer of the Ezo snails, "Bass and Kichi" will make sake dishes with snail sashimi with snail liver sauce, and will also directly knead Eluo sushi. On the other hand, "Bashi Ichikyu" does not like to use eosin to make dishes.
"Bass and Joy" of Eluo and Pingbei sashimi. via：Picdeer
In addition to E-snails, there are many snails in Japan that are often found at the Japanese table, such as salamanders, phoenix snails, etc., and they will tell their stories next time.
via：DeviantArt
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