Description
亀の手 KAMENOTE - FRESH WILD LEAF BARNACLES - Pollicipes mitella
PERCEBES Aka. Gooseneck Barnacles Aka. Hand of Turtle
Location
Aichi
Size/Weight
1 kg
Texture/Flavor Profile
Kamenote has a briny, sweet flavor with a chewy texture, similar to lobster or crab meat. The flesh is tender and rich, making it a delicacy in Japanese cuisine.
Availability/Seasonality
Kamenote is commonly found year-round along Japan's rocky coastlines, with peak freshness during spring and autumn.
About
Scientific Name: Pollicipes mitella
Kamenote, known as Japanese goose barnacle, is a unique crustacean found in intertidal zones from Hokkaido to Kyushu. These barnacles attach to rocks in wave-swept areas, forming clusters with their rough, claw-like appearance.
Preparation
Kamenote is best enjoyed steamed, boiled, or added to soups and stews. Its shell is cracked open to reveal the succulent meat, which pairs well with garlic, sake, or olive oil.
Summary
Kamenote offers a gourmet experience with its delicate yet flavorful taste, making it a prized ingredient in coastal Japanese cuisine.
PERCEBES Aka. Gooseneck Barnacles Aka. Hand of Turtle
Location
Aichi
Size/Weight
1 kg
Texture/Flavor Profile
Kamenote has a briny, sweet flavor with a chewy texture, similar to lobster or crab meat. The flesh is tender and rich, making it a delicacy in Japanese cuisine.
Availability/Seasonality
Kamenote is commonly found year-round along Japan's rocky coastlines, with peak freshness during spring and autumn.
About
Scientific Name: Pollicipes mitella
Kamenote, known as Japanese goose barnacle, is a unique crustacean found in intertidal zones from Hokkaido to Kyushu. These barnacles attach to rocks in wave-swept areas, forming clusters with their rough, claw-like appearance.
Preparation
Kamenote is best enjoyed steamed, boiled, or added to soups and stews. Its shell is cracked open to reveal the succulent meat, which pairs well with garlic, sake, or olive oil.
Summary
Kamenote offers a gourmet experience with its delicate yet flavorful taste, making it a prized ingredient in coastal Japanese cuisine.