Awabi Season: Summer (sashimi, boiled and seasoned, vinegared, sushi)
Cover
it in salt and scrub with a scrubbing brush. This makes the
meat firmer as well as cleans it.
Wash
it with cold water and clean the salt off. When you make Awabi
colder, the meat gets firmer.
Insert
a wooden spatula between the meat and the shell from the thinner
side. Take the adductor muscle out (this may require some force).
You
don't have to worry about squishing its insides because there
is nothing at the point you should have inserted the wooden
spatula (now it is flipped over).
Remove
the insides at its rear and the black part at the tip of the
meat.
Cut
the frilly part of its meat off (called "enbera") using a knife.
It's a little easier if you shave it off while lifting up the
Awabi.
You're
done. You can also use the insides for vinegared dishes after
they are boiled or boiled and seasoned with sweet and hot spices.
Enbera is very delicious when you use it for miso soup.
