Translation guide
A type of edible saltwater clam with red flesh, commonly eaten in East and Southeast Asia. In Japanese cuisine, it is often served as sashimi, sushi, or grilled.
blood clam (shellfish)
Referring to the blood clam as a type of shellfish, in culinary or biological contexts.
The standard Japanese name for the blood clam, literally 'red shell'. Used in everyday conversation, menus, and markets.
I love blood clam sashimi.
I bought fresh blood clams at the market.
Scientific or technical term for blood clam (Tegillarca granosa). Less common in daily conversation, more likely in academic or specialized contexts.
Blood clams are farmed in Southeast Asia.
Referring specifically to blood clam served as sushi or sashimi.
When ordering sushi, 'akagai' is the standard term. It is a popular nigiri topping.
Two pieces of blood clam nigiri, please.
In Japanese, '赤貝' almost always refers to the edible blood clam used in sushi and sashimi. If you need to distinguish it from other red shellfish, you can say '赤貝の一種' (a type of blood clam).