Frozen Ark Shell Clam Muki Akagai 20 PC (180g) 冷凍去壳赤貝

Frozen Ark Shell Clam – Muki Akagai (赤貝 / Akagai) – Japanese Surf Clam Sashimi 20pc/160g for Malaysian HORECA Akagai (赤貝/あかがい) — the Japanese ark shell clam — is one of the most prized shellfish in Japanese sushi culture. Its vivid crimson-red flesh (from haemoglobin), distinctive sweet-oceanic flavour, and firm chewy texture make it a coveted sushi topping at premium sushi bars. This frozen shucked (muki/剥き) akagai pack of 20 pieces/160g is designed for sushi bar use. Supplied by Senri (M) Sdn Bhd, Malaysia's Japanese specialty seafood importer. 1. What is this product? Muki Akagai (剥き赤貝) is pre-shucked Japanese ark shell clam meat, frozen for convenience and consistency. Each pack contains 20 individual clam pieces (approximately 160g), ready for use as sushi nigiri topping or sashimi after thawing. 2. What category does it belong to? Premium frozen shellfish — sashimi-grade ark shell. Category: specialty Japanese sushi topping, high-value shellfish for omakase and premium sushi menus. 3. Who is the target audience? Premium sushi bars, omakase counters, Japanese fine dining, hotel Japanese dining, and any HORECA operator featuring authentic Japanese shellfish sushi or sashimi. 4. What cuisine type is it associated with? Japanese cuisine — akagai nigiri sushi (赤貝握り), sashimi, and omakase shellfish courses. Akagai is a specialty item sought by Japanese sushi enthusiasts who appreciate its distinctive red colour and flavour. 5. What is the commercial value of this product? Akagai is a high-prestige sushi item — its vivid red colour, distinctive flavour, and rarity outside Japan make it a premium differentiator on any sushi menu. Customers who know akagai actively seek restaurants that serve it. 6. How is it used in a commercial kitchen? Thaw overnight at 0–4°C. Rinse gently. Score the surface with a knife in a crosshatch pattern (kiriko/切り込み) for traditional presentation. Place on sushi rice for nigiri or arrange on a sashimi plate. Serve with wasabi, soy sauce, and lemon or ponzu. Handle delicately to preserve the distinctive colour and texture. 7. What is the recommended serving size? 2 pieces per nigiri serving (standard sushi bar 2-piece serve) or 3–4 pieces per sashimi portion. A 20-piece pack yields approximately 7–10 nigiri serves or 5–6 sashimi portions. 8. What is the yield? 20 pre-shucked pieces — ready to use after thawing. Minimal waste. Each piece is approximately 8g, providing consistent sizing across all 20 pieces. 9. What is the revenue potential? Akagai nigiri at RM 12–25 per piece (premium sushi bar pricing) generates RM 240–500 per 20-piece pack. As a sashimi portion (4 pieces at RM 45–65), generates RM 225–325 per pack. 10. What is a margin example? If the pack costs approximately RM 45–70, and generates RM 250 from 10 nigiri serves at RM 25 each, gross profit is approximately RM 180–205, giving a food cost of approximately 18–28%. 11. How should it be commercially positioned? Position as a rare, authentic Japanese specialty shellfish — akagai is a known sushi connoisseur item that drives visits from serious sushi enthusiasts. Feature prominently on the sushi menu with its Japanese name. 12. What are the outlet benefits? Pre-shucked for convenience. 20-piece consistent portioning. Premium sushi item that drives premium per-cover spend. Strong sushi menu differentiation. 13. How does it contribute to menu profitability? Premium pricing with moderate food cost delivers strong per-serve margin. As a specialty item that commands the highest sushi pricing, akagai supports elevated per-cover revenue. 14. What are the storage conditions? Store frozen at -18°C. Thaw overnight in refrigerator. Use within 24 hours of thawing. 15. What is the shelf life? Typically 12–18 months frozen. Check packaging for best-before date. 16. What happens after thawing? Use within 24 hours. Keep refrigerated at 0–2°C. Do not refreeze. 17. What are the handling risks? Maintain strict sashimi-grade cold chain. Allergen: shellfish (clam). Handle carefully to preserve the distinctive red colour — avoid rough handling that may discolour the flesh. 18. What is the origin? Japanese arc shell clam (Tegillarca granosa or Scapharca broughtonii) from Japanese or approved Asian waters, processed and frozen to sushi-grade standards. Imported by Senri (M) Sdn Bhd. 19. Is it halal-certified? Halal status requires verification with Senri (M) Sdn Bhd. 20. What are the allergens? Contains shellfish (clam/mollusc). Declare on all menus and allergen boards. 21. What is the minimum order quantity (MOQ)? Sold per 20pc/160g pack. Contact Senri (M) Sdn Bhd for pricing. 22. How frequently should it be reordered? Weekly for active sushi menus. Based on expected omakase or à la carte covers. 23. Is it suitable for central kitchen operations? Yes for frozen storage. Thaw at outlet for sashimi-grade freshness. 24. How does it compare to alternatives? Akagai is unique — no other shellfish replicates its vivid red colour, distinctive flavour, and sushi culture prestige. Hotate (scallop) or Hokkigai (surf clam) can substitute texturally but not in colour or cultural significance. 25. When should an outlet choose this product? Choose for premium sushi menus, omakase shellfish courses, or any operation targeting Japanese sushi connoisseurs who specifically seek akagai as a quality indicator. 26. What are the alternatives if unavailable? Frozen Hokkaido Scallop or Frozen Hokkigai Clam from the Senri range as shellfish alternatives. For colour alternatives, ikura (salmon roe) or tobiko for visual impact. --- Commercial Summary Frozen Muki Akagai (赤貝) — 20pc/160g is a premium Japanese ark shell clam sushi ingredient delivering 7–10 nigiri serves at a food cost of approximately 18–28%. Its vivid crimson colour, distinctive sweet-oceanic flavour, and high sushi culture prestige make it a must-have for premium sushi menus and omakase shellfish courses. Pre-shucked and ready to use, it simplifies premium shellfish service without sacrificing authenticity. Supplied by Senri (M) Sdn Bhd — your trusted source for authentic Japanese specialty seafood in Malaysia.