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.

Asari clams are low in calories and fat, high in protein. They are characterized by their content of iron and vitamin B12, nutrients essential for blood production. Vitamin B12 not only supports the metabolism, but is also related to nervous function and sleep rhythms. Asari clams also contain a lot of zinc, which plays an important role in the body, such as synthesyzing hormones and DNA. They are rich in succinic acid, an umami component that supports cell division, blood flow, and metabolism. They are also rich in taurine, known for its fatigue recovery effects. Taurine also supports digestion and absorption, and is involved in many other functions such as nerve and eye health and maintaining the immune system.
Asari clams have a strong umami flavor and are salty, so it is best to use salt sparingly when seasoning them.

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.

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.