# Clam Rice ｜ Our Regional Cuisines

**Cuisine Name**: Clam Rice

**Region**: Our Regional Cuisines

## Main Lore Areas
All regions of the prefecture

## Main Ingredients Used
Clams, shiitake mushrooms, carrots

## History, Origin, and Related Events
The Kashima-nada Sea, which stretches from Oarai Cape in Ibaraki Prefecture to Inubosaki in Chiba Prefecture, is blessed with an abundance of seafood due to the tidal convergence of the Oyashio and Kuroshio currents. In the sandy coastal areas of Kashima-nada, large clams can be caught in spring before they release their eggs. Clam exceeding 10 cm are sometimes caught and sold at high prices in the market under the name of “Kashima-nada Clams.” Officially called “Chosen Hamaguri (Korean Clams)” in Japanese, the clams have been branded as “Kashima-nada Clams” through prefectural-wide efforts since 1995 as they could easily be mistaken for an imported product if sold under this name.Today, most of the clams available in Japan are imported, with domestically produced clams accounting for only 10% of total production, making them a rare commodity, more than half of which are caught in the Kashima-nada Sea. In order to preserve the rare “Kashima-nada Clams,” the three fishing cooperatives of Oarai-cho, Kashima-nada, and Hasaki have been working to preserve the clams through strict management, including rotational fishing.Although clams are now rare, they were once a familiar delicacy in Ibaraki Prefecture, as they were often caught in the coastal areas of Oarai and Rokko. Freshly caught clams have been enjoyed in a variety of ways, from raw or grilled, to an ingredient in miso soup or steamed. Clam rice is another classic clam dish that is often eaten in Japanese households.

## Opportunities and Times of Eating Habits
While spring is said to be the best season for clams, Kashima-nada Clams are in season from June to July, just before the spawning season, when their meat is firmer and their flavor richer.Because the shells of clams differ in size and hinge shape, they never fit into other shells once the meat is removed, making them the perfect dish to serve on festive occasions such as weddings, Girls' Day, and New Year's Day. When clams were plentiful, clam rice was often prepared with different seasonings according to each household, regardless of the time of the year.

## How to Eat
Cut the clams into bite-size pieces and sauté quickly in oil with julienned carrots and shiitake mushrooms, seasoning to taste. Be careful not to overcook the clams, as they’ll become too tough. Add the remaining cooking liquid and water to the rice, cook, and finally mix in the ingredients and serve. The plump texture and flavor of the clams can be fully appreciated in this dish.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even today, clam rice is still prepared at home. It’s also sold as a station bento lunch box at Oarai Station and is popular among tourists.

## Ingredients
- rice: 3 cups
- peeled clams: 300 g
- fresh shiitake mushrooms: 7
- carrot: 50 g
- soy sauce: 3 tablespoons
- sugar: 1 tbsp
- sake: 3 tablespoons
- soup stock: 3／4 cup
- salad oil: 1 tablespoon
- mitsuba: A few sprigs

## Recipe
1. 1. Cut the clams into bite-sized pieces and julienne the carrots and shiitake mushrooms. Stir-fry the ingredients in oil and season. Separate the cooked ingredients from the liquid.
2. 2. Add water and the remaining cooking liquid to the rice and cook. Once the rice is done, top with the cooked ingredients, steam for about 10 minutes, and then combine.
3. 3. Sprinkle the clam rice with Japanese wild parsley leaves for color.

## Provider Information
provider : "A Taste of Ibaraki: A Menu of Local Dishes, Shoku, Sai, Hyakkei” (Support from Ibaraki Prefectural Dietary Life Improvement Promotion Council

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