When spring comes and the water warms up, shellfish start to taste really wonderful.
One of the favorites is the “asari,” or Japanese littleneck clam. Clam digging, known locally as “shiohigari,” has been a fun springtime tradition in Japan. During low tide, you can find not only asari but also “hamaguri” (hard clams), “aoyagi” (surf clams), and “mategai” (razor clams) on the sandy shores.
A simple and tasty way to enjoy asari is to steam them with sake, which is called “sakamushi.” Here’s how to make sakamushi: place the washed clams in a pan, add about two tablespoons of sake, put a lid on it, and cook until the shells pop open. A little drizzle of soy sauce finishes up this delightful dish!
In our March cooking class, we make asari miso soup. We shimmer the clams and kombu in water until they open, then add miso to season the broth. You can kick it up a notch with some fragrant “wakame” seaweed or “kinome” sansho leaves!
