# Fuukashi ｜ Our Regional Cuisines

**Cuisine Name**: Fuukashi

**Region**: Our Regional Cuisines

## Main Lore Areas
Bay Area from Futtsu City to Funabashi City

## Main Ingredients Used
Asari Clams

## History, Origin, and Related Events
Fuukashi made with asari clams is a local dish in the Bay Area stretching from Futtsu City to Funabashi City. During the Edo period, Funabashi City prospered as a post town along the major transportation route, boosting their agricultural and fishing industry. The fresh seafood caught in Funabashi Bay was even offered to the shogun’s clan. In particular, asari clams were abundant, meaty, and incredibly delicious. Since there were no refrigeration facilities back then, the fishermen steamed the asari before transporting them. The broth created from steaming the clams was mixed with a small amount of miso (miso was expensive and precious at that time) and consumed by the fishermen. This is said to be the origin of Fuukashi. The dish emerged due to the abundance of seafood in the region.(During the Heisei era, the availability of asari gradually declined. Currently, clam digging shores in the prefecture are maintained by importing juvenile clams from foreign countries.)

## Opportunities and Times of Eating Habits
Fuukashi is typically consumed during the asari harvest seasons in spring (February to April) and autumn (September to October).

## How to Eat
To prepare Fuukashi, asari clams are placed in a pot with kombu (kelp) broth and boiled. When the clams open and release their broth, a small amount of miso is added. The clams are then piled high in a bowl and served with the asari miso soup.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)At Minatocho Elementary School in Funabashi City, they hold a school event where students dig for clams and enjoy Fuukashi.

## Ingredients
- Asari clams (cleaned): 1L
- Miso: 150g
- Water: 1.8L
- salt: A pinch

## Recipe
1. 1. Place the cleaned asari and the specified amount of water in a pot.
2. 2. When it starts to boil, add the miso to lightly season the broth.
3. 3. Bring it to a boil again before turning off the heat.
4. 4. The most crucial step is to clean the clams of sand. Put the asari clams in 5 cups of water with 2 tablespoons of salt and let them sit in it overnight to remove the sand. However, this method will not work if it's too cold (early spring) and the water temperature is very low.

## Provider Information
provider : Recipe provided by: "Regional Dishes of Bōsō" (Published by Chiba Agricultural Cooperative Publishing Department)

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