Noto Japanese egg cockle

Japanese egg cockles are caught in Nanao Bay from spring to early summer. The flesh is large and thick with modest sweetness, which has earned it a high evaluation from the market. However, stable supply is difficult since its yield changes every year. In order to provide a stable supply of good quality Japanese egg cockles, Ishikawa Prefecture Fisheries Research Center has been developing young shell cultivation technology during the five years since 2010, and has provided them to the market as Noto Japanese egg cockles since fiscal 2015. They are now regarded as high quality products by prefecture and metropolitan area customers for their thick flesh and sweetness.