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."
