Photo: 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 information is for one serving.

Ingredients(Servings: 4)

1-1/2 cups

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

1 clove

as needed

(A)Rice flavoring

1 Tbsp

1 Tbsp

1 Tbsp



  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.