Akagai, also known as Bloody clams are names as such because of the reddish water it releases when chefs pry them open. Arks shells are available all year round and are used in almost every Japanese omakase where possible. The shells mainly come from Korea and China but there are times when there are small batches from Japan. The Texture of the ark shell is very special as it is tender yet has a nice gentle crunch to it, it has a light and sweet shellfish flavor. This is a favorite amongst sushi lovers. Frozen Ark Shell is typically harvested from the ocean and immediately frozen to preserve its freshness and flavor. It can be cooked in a variety of ways, including grilling, frying, and boiling. It is also commonly eaten raw, either on its own or as part of a sushi roll or sashimi plate