Since ancient times, the turban shell (sazae) has been considered Japan’s most famous marine gastropod. Its most distinctive feature is its shell, reminiscent of porcelain, and its beautifully crafted operculum. Turban shell sashimi offers a firm, crunchy texture; the moment it enters your mouth, it releases a strong ocean aroma, along with the unique savory and mildly sweet taste of raw shellfish. Beyond sashimi, sazae is commonly used in nigiri sushi and gunkan-maki. Another popular preparation method for shellfish is tsuboyaki, or pot-grilling, and sazae tsuboyaki is especially iconic. There are two ways to make sazae tsuboyaki. One involves cooking the shell intact with soy sauce and other seasonings inside—it’s rustic and simple, preserving the shellfish’s original flavor. Just be mindful to remove the bitter innards before eating. The other involves extracting the flesh, removing the innards, slicing it, and returning it to the shell for grilling. Sometimes, the flesh is briefly boiled before being placed back and grilled. In this variation, soy sauce-based seasoning is added, and ingredients like shrimp, shiitake mushrooms, and ginkgo nuts enhance the flavor.