Glossary - Ingredients

Asari Clams

Bivalves found throughout Japan, rich in umami and used in a variety of dishes

What are asari clams?

Asari clams (あさり in Japanese) are a short-necked clam that is found in inlets across Japan. From March to June, it's common to see families enjoying clam digging at the coast in Japan. Known for its strong umami flavor, these clams are often used in dishes such as sake-steamed clams (called sakamushi), stir-fries, rice dishes, and miso soup.

Sake-Steamed Clams (Sakamushi)

Nutrition facts

Asari clams are low in calories and fat, and high in protein. They are rich in iron and vitamin B12, nutrients essential for blood production. Vitamin B12 not only supports metabolism, but is also involved in nervous function and sleep rhythms. Asari clams also contain high amounts of zinc, which plays an important role in the body, such as synthesizing hormones and DNA. These clams are also rich in succinic acid, an umami component that supports cell division, blood flow, and metabolism. They are also high in taurine, recognized for its fatigue recovery effects. Taurine also supports digestion and absorption, and contributes to many other functions such as nerve and eye health, and maintaining the immune system.

Asari clams have a strong umami flavor and salty taste, so it is best to use salt sparingly when seasoning.

Storage to prevent food loss

After draining, pat the clams dry and store in a freezer storage bag in the freezer. For refrigeration, place them in saltwater in the refrigerator, changing the saltwater daily, and use up within 2 days.

Trivia

Clams have been eaten in Japan since ancient times. Shells of clams have been found in shell mounds dating back to the Jomon period (approximately 15,000 to 2,800 years ago). In the Edo period (1603-1868), it was common to see vendors selling clams as they traveled through the streets.

Cooking Basics

Asari clams / shijimi clams - purging shellfish

Even if the package says `pre-purged’, it is a good idea to purge shellfish one more time to be on the cautious side. For this it is important to mimic the environment the shellfish lived in as closely as is possible. Place Manila（asari) clams in a salt solution (about 2%; at 3% a salty taste many remain) slightly weaker than sea water, and place shijimi (tiny fresh water clams) in fresh water. Place both types of shellfish in a large tub and spread them out, fill to the top with either the salt solution or fresh water. Since a dark place facilitates sand purging, cover the tub with a newspaper and leave for at least 30 to 60 minutes. During the summer months, place in a refrigerator to ensure freshness.

Asari clams / shijimi clams - washing shells