Enjoy the charm of ripples! Introducing recommended recipes to choose the season

Turban shells are a seafood that are appealing for their unique taste and texture. In this article, we will explore the appeal of turban shells in depth and introduce recommended ways to eat them and recipes

What is a turban shell?

Turban shells are a type of gastropod shell that belongs to the Archaegastripeda order of the Gastropoda family. They are one of the most commonly eaten shellfish in Japan, and "pot-baked turban shells" are particularly well-known. They are characterized by their spiky shells, and their beautiful shape has led to their use in a variety of designs and metaphors. Smaller turban shells are sold on the market as "princess turban shells," but this is not an independent species, and simply refers to smaller turban shells

Seasonality and how to choose

Turban shells are in season from winter to early spring. When choosing them, look for ones with nice protrusions. This is a sign that the flesh is firm and has good flavor. Also, if the lid closes tightly, it is a sign that they are fresh. Pick one up and lightly touch the lid

Recommended way to eat it

1. Tsupoyaki

A typical way to eat turban shells is "tsupoyaki," a simple cooking method in which the turban shells are simply grilled and eaten. You can enjoy their unique flavor

2. Sashimi

Fresh turban shells are also delicious as sashimi, with a plump texture and the scent of the sea

3. Turban shell escargot style

We recommend cooking the small turban shells like escargots. The flavors of garlic and parsley bring out the turban's flavor

Recipes

Princess Turban Shell Escargot Style

Ingredients (serves 4)

• Princess Turban Shell: 12 pieces
• White wine: 3 tablespoons
• Butter: 60g
• Garlic (minced): 2 cloves
• Shallots (minced): 10g
• Parsley (chopped): 10g
• Lemon juice: 1 teaspoon
• Salt and pepper: a little each
• Breadcrumbs: 2 tablespoons

How to make it

1. Wash the turban shells thoroughly and place them in a pot with the shells on. Sprinkle with white wine, cover and simmer for 2-3 minutes. Remove the flesh, remove the pith and stuff it back into the shell
2. Mix the garlic butter ingredients together and beat until creamy
3. Spread the garlic butter evenly over the turban shells and sprinkle with breadcrumbs
4. Preheat the oven to 200°C, place the turban shells on the top rack, and bake for 4-5 minutes until the butter has melted and a fragrant aroma emerges

This recipe is designed to let you fully enjoy the deliciousness of seafood. This escargot-style turban shell dish can be easily made at home, so be sure to give it a try. Turban shells are a wonderful ingredient that can be enjoyed in a variety of ways. With fresh turban shells available this coming season, why not try enjoying their charms in a variety of recipes?