Miyazu tori-gai are large bivalve shellfish cultivated in the waters of Miyazu and the surrounding Tango region in northern Kyoto Prefecture. Known by the brand name Tango tori-gai, these shellfish are prized for their impressive size and distinctive natural sweetness.
The Japanese name tori-gai comes from the resemblance of the shellfish’s flesh to a bird’s head. In Miyazu, cultivation is particularly active in Awata Bay and Maizuru Bay.
While ordinary tori-gai typically grow to around 6 cm, those raised in Miyazu can reach approximately 10 cm and weigh two to three times as much. Their uniquely sweet flavor and substantial size have earned them recognition as a regional specialty under the name Tango tori-gai.
In many areas where tori-gai are harvested in large quantities, intense summer heat can prevent them from surviving through the season. The waters around Miyazu, however, benefit from a relatively mild climate and an abundant supply of plankton.
These favorable conditions allow the shellfish to live for two to three years, longer than in many other areas, giving them more time to grow into the large, flavorful specimens for which the region is known.
June to July