The Japanese steam and simmer all manner of molluscs, then cool them and thinly slice the meat to serve as chewy snacks with icy beer in the hot weather, or with warmed saké in the chilly months. Although the Japanese favor an abalone-like creature called tokubushi for this kind of soy simmering, the most readily available single-shelled mollusc in America is conch, also known as whelk. They are sold here as presteamed steaks. In the Pacific Northwest, geoduck is sometimes available, and is delicious when prepared shōyu ni style.
© 1988 Elizabeth Andoh. All rights reserved.