Seafood
Freshwater clam
シジミ しじみ shijimi
Also known asshijimi
At its best in Jan, Feb, Aug, Sep
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Miso soup
The classic. Gives a deep broth.
Sakamushi (steamed with sake)
Steamed briefly with sake.
Shijimi clam soup
Also good in a clear broth.
Tsukudani (simmered in soy and sugar)
The meat simmered in sweet soy.
How to choose
Thick, glossy dark brown shells, tightly closed.
Storage
Purge sand in weak salt water of about 1%. Freezing is said to increase the umami compounds.
Main areas
Good to know
Lake Shinji in Shimane is the largest source. Both the summer doyo-shijimi and the winter kan-shijimi are considered at their best.
