Asari Clams
Bivalves found throughout Japan, rich in umami and used in various 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.
Nutrition facts
Asari clams are low in fat and rich in amino acids like taurine, as well as calcium and iron. They are particularly high in vitamin B12, which is beneficial for fatigue recovery.
Storage to prevent food loss
After draining, wipe the clams dry and store them in a freezer bag in the freezer. For refrigeration, keep them in saltwater in the refrigerator, changing the saltwater daily, and use 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
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.
Since the shells of shellfish are actually quite dirty, wash by rubbing their shells together in water.
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15min
241kcal
669mg
