Hamaguri 蛤

Tokyo Bay once produced abundant hamaguri. Simmered in a sweet-and-savoury sauce, they became a classic Edomae sushi topping known as ni-hama.

Japanese-grown hamaguri have now almost disappeared, and most of those on the market are imported from China. The small domestic catch is distinguished at market as hon-hama.

Domestic clams are superb, but good imported hamaguri can be equally rich in sweetness and umami. The concentrated flavour of the clam, paired with a sauce refined by each chef, makes for a deeply satisfying piece.

Origin: Aichi, Kumamoto Season: spring