Fukagawa Rice

Fukagawa Rice

Named after a district of Edo-period Tokyo, this meal combines clams, rice and a soy sauce-flavored soup.

Cooking time
30 minutes+
  • Nutrition facts are for one serving.
  • Time to soak and cook rice is not included in the cooking time.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

1-1/2 cups

80 g (about 2-3/4 oz.)

(A)Rice flavoring



  1. Rinse the rice, and soak in enough water for a slightly firm texture for 30 minutes.
  2. Add (A) and the ginger to (1) and lightly stir.
    Cook rice as usual in rice cooker or on stovetop following directions.
  3. When the rice has finished cooked, add the clams and steam for 10 minutes.
  4. Stir well and serve in bowls sprinkled with green onions on top.

Cooking Basics

Ginger - julienned

Peel the skin of the ginger, and cut thinly, gradually sliding and stacking the slices. Then thinly slice from end to end.


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