Anadara broughtonii is a species of marine bivalve mollusk in the family Arcidae, commonly known as the akagai. It is native to the coastal waters of the northwest Pacific Ocean, particularly around Japan, Korea, China, and the Russian Far East, where it inhabits sandy and muddy seabeds in shallow marine environments. The genus name Anadara derives from Greek roots meaning “unequal” (ana-) and “skin” or “shell” (dara), referring to the ribbed and somewhat asymmetrical shell structure characteristic of ark clams, while the species epithet broughtonii honors Arthur Broughton, a historical figure associated with early natural history collections. Its common name, akagai, means “red shell”, reflecting the distinctive reddish color of its flesh.

The shell of Anadara broughtonii is thick, oval, and strongly ribbed, with numerous radial ridges that give it a rough texture. Unlike many other bivalves, this species contains hemoglobin dissolved in its blood, which imparts a deep red coloration to its tissues and contributes to its common name. It is a filter feeder, drawing in water to extract plankton and organic particles, and plays an ecological role in nutrient cycling within coastal sedimentary environments.

As a food source, Anadara broughtonii is highly valued in East Asian cuisines, especially in Japan, Korea, and China. The meat is known for its firm texture and rich, slightly sweet flavor. In Japanese cuisine, it is commonly served as sushi or sashimi, where the vivid red color and glossy appearance are prized, or lightly blanched to enhance texture and safety. In Korean cuisine, it may be used in seasoned dishes or mixed with rice, while in Chinese cooking it can be stir-fried or incorporated into soups. Proper handling and preparation are important due to the potential for microbial contamination in raw shellfish.

Nutritionally, Anadara broughtonii is rich in high-quality protein, iron, and vitamin B12, with the iron content being particularly notable due to the presence of hemoglobin. It also contains trace minerals such as zinc and selenium. Bioactive compounds include heme iron complexes and small bioactive peptides, which contribute to its nutritional value and potential physiological effects.