Seafood
Hard clam
ハマグリ はまぐり hamaguri
Also known ashamaguri
At its best in Feb, Mar, Apr
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Osuimono (clear dashi soup)
A fixture at the Doll Festival. A refined broth.
Grilled hard clams
Grilled in the shell.
Sakamushi (steamed with sake)
Steamed briefly with sake.
Nabe (hot pot)
Gives a deep broth.
How to choose
Thick, glossy shells, tightly closed.
Storage
Purge sand in salt water before cooking. Keeps two to three days refrigerated.
Main areas
Good to know
Because each shell only fits its own pair, it symbolises a lasting marriage and appears at weddings and the Doll Festival.
