Yakigai Akoya

This popular original dish has the deep taste of sweet and salty clam liver. It creates a perfect harmony of tastes when being mixed with a mild beaten egg. The savory taste of the clam is also soaked into seasonable vegetables with soy sauce and sugar. Rice is available to make rice porridge with the residual soup.

Enjoy various textures and tastes of perfectly-grilled clams. Their tastes become richer when being combined with other ingredients such as fresh seaweed, salted and fermented fish, and soy sauce with butter, according to the character of the clam. The perfect synergistic effect of the tastes also goes well with sake (Japanese alcohol).

This dish with your favorite ingredients, ideal to finish your meal, is cooked in an earthenware immediately after receiving the order. Its taste becomes more sophisticated with more clams, or richer with more livers. We use rice called Furusatomai, the finest-grade Koshihikari, a brand rice from Uonuma. The taste of clams is soaked even into the burned rice part.