Bordier Sardines in Semi-Salted Butter
Warm butter. Tender sardines. Toast worth lingering over.
PHP 1,599.00
Shiro Mirugai (White Geoduck) from Aichi
A unique shellfish
Temporarily out of stock
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These white geoduck from Aichi, Japan are large, with a clear flavor, and briny and sweet notes
Shiro Mirugai (White Geoduck) from Aichi
A unique shellfish
These white geoduck from Aichi, Japan are large, with a clear flavor, and briny and sweet notes
Temporarily out of stock
Get an email when it’s available again.
Try these instead
Similar finds, available now.
Tasting Notes From The Curator
Wild or tennen, the Shiro Mirugai (White Geoduck) comes from Aichi, Japan, and is sashimi-grade, making it safe to eat raw. It’s a large clam with two major parts: the siphon or neck, which hangs out of the shell, and the mantle or breast, which is the meaty part inside the shell. It has a clear, strong flavor, a little briny and a little sweet, with a delicate but crunchy texture.
Preparation And Pairings
The part of the White Geoduck used for sushi is the siphon, cut lengthwise. This can give you around four pieces of sushi. You can cut it thinly and serve as is. The Shiro Mirugai can also be steamed, or used for ceviche, chowder, and seafood pastas.
Not A Duck
Despite it being spelled “geoduck,” it is actually pronounced something like “gooey duck.” It comes from the word, “gweduc,” in the Lushootseed, the language spoken by the Nisqually, a Native American tribe from western Washington. The word means both “dig deep” and “genitals,” and is likely both a reference to how the clam burrows deep into the seafloor, and to its appearance. The name became “geoduck” when Europeans later arrived and reinterpreted both its spelling and pronunciation.
Storage Instructions
Store your fresh shellfish in the fridge, keeping the temperature between 0 to 5°C. Place it in a bowl with ice at the bottom—or if you have the room, place ice in a large bowl, then place the shellfish in a slightly smaller bowl to sit in the large one—and cover everything up with a wet paper towel. To enjoy them at their freshest, please consume them within 48 hours.
Wild or tennen, the Shiro Mirugai (White Geoduck) comes from Aichi, Japan, and is sashimi-grade, making it safe to eat raw. It’s a large clam with two major parts: the siphon or neck, which hangs out of the shell, and the mantle or breast, which is the meaty part inside the shell. It has a clear, strong flavor, a little briny and a little sweet, with a delicate but crunchy texture.
The part of the White Geoduck used for sushi is the siphon, cut lengthwise. This can give you around four pieces of sushi. You can cut it thinly and serve as is. The Shiro Mirugai can also be steamed, or used for ceviche, chowder, and seafood pastas.
Despite it being spelled “geoduck,” it is actually pronounced something like “gooey duck.” It comes from the word, “gweduc,” in the Lushootseed, the language spoken by the Nisqually, a Native American tribe from western Washington. The word means both “dig deep” and “genitals,” and is likely both a reference to how the clam burrows deep into the seafloor, and to its appearance. The name became “geoduck” when Europeans later arrived and reinterpreted both its spelling and pronunciation.
Store your fresh shellfish in the fridge, keeping the temperature between 0 to 5°C. Place it in a bowl with ice at the bottom—or if you have the room, place ice in a large bowl, then place the shellfish in a slightly smaller bowl to sit in the large one—and cover everything up with a wet paper towel. To enjoy them at their freshest, please consume them within 48 hours.
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