Hamaguri 蛤

In the past, when clams could be caught in abundance in Tokyo Bay, clam simmered and seasoned sweet-and-savoury became a staple of Edomae sushi. It is called 'ni-hamaguri'.

Production of clams domestically is almost non-existent today, with most clams being imported from countries like China. The small quantity of domestically caught clams goes by a different market name from the imports — 'hon-hama'.

The domestic ones are of course very delicious, but those that are imported are also packed with sweetness and taste, not inferior to domestic ones. Please try this exquisite sushi topping which is the product of repeated research by chefs to bring out the rich flavour and sweetness of clams.

Origin: Aichi, Kumamoto Season: spring