Clams, a staple on Japanese dining tables: Learn about their characteristics, when they're in season, and delicious recipes!

Asari clams live in the sandy areas along the Pacific coast and are popular all over Japan. This article will introduce you to this shellfish, which is deeply rooted in Japanese food culture, from its characteristics to delicious cooking methods

The ecology and characteristics of the clam

Asari is a bivalve mollusks commonly found along the Pacific coast from Kyushu to Hokkaido. It lives in shallow sandy areas and is a popular shellfish that is often seen when clamming

The shell of the clam is long and oval, with a textured pattern created by the intersection of thin radial ribs and growth veins. The color of the shell varies from individual to individual, ranging from white to bluish-black

The unique patterns are often different on each side, a rare feature among wild animals

Particular care is needed with clams during spawning season. May and October to November are the peak spawning seasons, and during this time veliger larvae hatch from the eggs and swim in the sea

The young shells attach themselves to the sand and grow, reaching about 2.2 cm in six months and 3 cm in one year

How to choose clams and when they are in season

Clams can be enjoyed all year round, but are especially in season from winter to spring

There is a trick to choosing them. If they are shelled, choose ones with the shell tightly closed. If they are dead, the shell will often not be closed. If they are shelled, shiny ones are fresh

Recommended recipes using clams

Asari clams are an essential ingredient in Japanese cuisine. Shelled clams are known as "karasari" and are used in miso soup or clear soup after being soaked in salt water to remove the sand

The shelled fish can also be used in a variety of dishes, including "nuta," a dish made by mixing green onions, wakame seaweed, and vinegared miso, as well as kakiage, tsukudani, sake-mushi, and chowder

Also, "Fukagawa-meshi," a dish popular in Tokyo's downtown area, is made by cooking the shelled fish with rice, or simmering it with fried tofu and green onions and pouring it over rice

Boiled clams and Chinese cabbage

• Ingredients: 200g clams (peeled), 3 tablespoons green peas, 1 cup dashi stock, 1/2 teaspoon salt, 1 tablespoon soy sauce, 2 tablespoons sake, 1 tablespoon sugar, a little ginger juice
• cooking:
  1. Wash the clams in salt water and drain
  2. Boil the Chinese cabbage and cut it into 5cm pieces. Thaw the green peas
  3. Put the clams in a pot, pour in sake and simmer. Remove when the color changes
  4. Add the stock and remaining seasonings and bring to a boil, then add the Chinese cabbage and simmer for 10 minutes
  5. Add the green peas and clams, then finish with the ginger juice

While clams have a wonderful taste on their own, you can enjoy their charm even more by using them in a variety of dishes. The next time you get your hands on clams, be sure to use this information to your advantage