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.
貝柱は甘くておいしい。
The adductor muscle is sweet and delicious.
ホタテの貝柱をバターで焼いた。
I fried the scallop adductor muscle in butter.
この料理には、乾燥させた貝柱でだしを取っている。
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), eaten raw, grilled, or dried.
COMMON COLLOCATIONS:
- ホタテの貝柱: scallop adductor muscle
- 貝柱の刺身: adductor-muscle sashimi
- 干し貝柱: dried scallop muscle
The dried form is a prized ingredient for making rich 出汁 (stock) in Japanese and Chinese cooking.