Hamaguri, or the so-called Asian hard clam or common orient clam, is found on nearly all Japan's shores. These clams are at their best from winter to spring, and are eaten as sushi, or grilled.
- Although they do not have much protein or vitamins, they have plenty of glycine, alanine and glutamic acid, are savory, and have a refined taste.
How to pick and store
- Choose clams with tightly closed shells, and that have a metallic sound when tapped against another shell.
- Store in the refrigerator and eat as soon as possible.
- Use clams still in their shell for soups, or steam using sake.
- Clams will perish if too much water or salt is added when purging sand, so be careful.