Izumono Shijimi Clams
(from Lake Shinji – Shimane, Japan)
Izumono Shijimi Clams
(from Lake Shinji – Shimane, Japan)
Medium Size
Large Size
These shijimi clams are produced in Lake Shinji, which boasts the largest catch in Japan. They can be enjoyed in a wide variety of ways, such as in traditional miso soup, steamed in sake, as a topping for pasta dishes, and more.
Medium Size
Large Size
These shijimi clams are produced in Lake Shinji, which boasts the largest catch in Japan. They can be enjoyed in a wide variety of ways, such as in traditional miso soup, steamed in sake, as a topping for pasta dishes, and more.
Shijimi clams have distinctive characteristics that set them apart from other shellfish.
They are generally small and have an oval shape, showcasing their compact form.
Furthermore, they possess a unique aroma and deep umami flavor, boasting strong savory notes that contribute to flavorful broths.
Their texture is soft, and when bitten into, they release a refreshing sensation.
Shijimi clams are also rich in nutritional value, containing ample amounts of nutrients like Vitamin B12, taurine, iron, and protein.With versatility in cooking methods, they can be employed in a variety of dishes such as grilling, steaming, and soups, adding an accent to various culinary creations.
Their significance is deeply ingrained in regional food cultures, particularly in Japan and select Asian countries, where they are commonly enjoyed.
While their recognition might be confined to certain areas, those familiar with their flavor and nutritional benefits consider shijimi clams a valuable ingredient that enriches cuisines and culinary traditions.
“People have long said things like ‘Have shijimi clam soup in the morning after a hangover’ or ‘Eating shijimi clams prevents heavy drinking effects.’
Shijimi Clams have been known empirically as a food that aids or enhances liver function.
These liver-enhancing effects have historically been attributed to the taurine and vitamin B12 found in shijimi clams.
Among various nutritional components, ornithine, an amino acid, has been particularly focused on.
It is unique to shijimi clams and is hardly found in scallops, or Manila clams.
Shijimi clams have distinctive characteristics that set them apart from other shellfish.
They are generally small and have an oval shape, showcasing their compact form.
Furthermore, they possess a unique aroma and deep umami flavor, boasting strong savory notes that contribute to flavorful broths.
Their texture is soft, and when bitten into, they release a refreshing sensation.
Shijimi clams are also rich in nutritional value, containing ample amounts of nutrients like Vitamin B12, taurine, iron, and protein.With versatility in cooking methods, they can be employed in a variety of dishes such as grilling, steaming, and soups, adding an accent to various culinary creations.
Their significance is deeply ingrained in regional food cultures, particularly in Japan and select Asian countries, where they are commonly enjoyed.
While their recognition might be confined to certain areas, those familiar with their flavor and nutritional benefits consider shijimi clams a valuable ingredient that enriches cuisines and culinary traditions.
“People have long said things like ‘Have shijimi clam soup in the morning after a hangover’ or ‘Eating shijimi clams prevents heavy drinking effects.’
Shijimi Clams have been known empirically as a food that aids or enhances liver function.
These liver-enhancing effects have historically been attributed to the taurine and vitamin B12 found in shijimi clams.
Among various nutritional components, ornithine, an amino acid, has been particularly focused on.
It is unique to shijimi clams and is hardly found in scallops, or Manila clams.