貝柱(かいばしら)

かいばしら
noun
adductor muscle (of a shellfish); scallop
foodnature
1. adductor muscle (of a shellfish); scallop
The cylinder of muscle a bivalve uses to open and close its shell. As food, it most often refers to the prized adductor muscle of the scallop.
貝柱(かいばしら)は甘(あま)くておいしい。
The adductor muscle is sweet and delicious.
ホタテの貝柱(かいばしら)をバターで焼(や)いた。
I fried the scallop adductor muscle in butter.
この料理(りょうり)には、乾燥(かんそう)させた貝柱(かいばしら)でだしを取(と)っている。
This dish uses dried scallop adductor muscle to make the stock.

The muscle that holds a bivalve's two shells together. As food, it most often means the round, white adductor muscle of the scallop (帆立貝(ほたてがい)), eaten raw, grilled, or dried.

Common collocations

  • ホタテの貝柱(かいばしら): scallop adductor muscle
  • 貝柱(かいばしら)の刺身(さしみ): adductor-muscle sashimi
  • 干(ほ)し貝柱(かいばしら): dried scallop muscle

The dried form is a prized ingredient for making rich 出汁(だし) (stock) in Japanese and Chinese cooking.

general
Added 2026.5.19 13:03 · Revised 2026.9.2 13:02
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