We've been making our way around the sushi bar here at slashfood, and preparation for Valentine's Day simply begs for a study in bivalves - clams, scallops, and those ever-so-aphrodisiac-al oysters.
"Gai" is a general Japanese term that refer to most of the clams. I very rarely see the kind of smaller clams that we put into chowders or batter and fry on a sushi menu. However, mirugai and hokkigai are regular offerings. Oysters are called "kaki."
While rice is an easy-to-prepare grain, removing its residue from pots and pans is no small feat. With these tips, it's a breeze.
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