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Short-necked Clam

Short-necked Clam (Asari: あさり)

Short-necked Clam

Best seasons

  • Jan.
  • Feb.
  • Mar.
  • Apr.
  • May
  • Jun.
  • Jul.
  • Aug.
  • Sep.
  • Oct.
  • Nov.
  • Dec.

Specialty areas.

Aichi-ken, Shizuoka-ken, Mie-ken

Recommendation.

Steamed in sake (rice wine) or wine, tsukudani (salty sweet preserves) and cooked with rice as asari-gohan. The clam juice is rich and miso soup and pasta are popular.