Turban shells (sazae) are a popular type of sea snail enjoyed along the coast of Mie Prefecture, particularly in the Ise-Shima region. Known for their appealing ocean aroma and firm texture, they offer a rich taste of the sea. Their slightly bitter internal organs provide a distinctive, more complex flavor that many Japanese food lovers appreciate.
Turban shells found in open-sea waters often have prominent spikes on their shells. In contrast, a smooth-shelled variety known as marugoshi sazae grows in more sheltered inland waters and has no spikes. In the Ise-Shima area, the spiny type from the open sea is commonly found.
In the islands around Toba, turban shells are mainly harvested by ama divers from June through September. In the Minami-Toba area, the main harvesting period is November and December. They are also frequently caught in gillnets set for Japanese spiny lobster.
Two of the best ways to experience their natural flavor are sashimi and tsuboyaki, a traditional preparation in which the shellfish is grilled in its own shell. Sashimi highlights the shellfish’s fresh, oceanic character, while grilling brings out its savory aroma and rich umami.
Freshly grilled turban shells are especially appealing when eaten piping hot. Their briny fragrance and slightly bitter finish offer a memorable taste of Mie’s coastal cuisine.
The color of the tail-like portion of the internal organs can indicate the shellfish’s sex. A cream-colored tail generally indicates a male, while a green one indicates a female.
Season: June to December. Turban shells are enjoyed over a long season, with harvesting periods varying by area. During a visit to Ise-Shima or Toba, look for locally caught shells served as sashimi or grilled in their shells for an authentic taste of the region.