Skip to main content.

Ministry of Agriculture, Forestry and Fisheries

Character Size
Standard
Large
Menu
  1. Home
  2. Policies
  3. Food Export
  4. kyodo_ryori
  5. SEARCH&MENU
  6. Shiga
  7. Shijimi-jiru

Shijimi-jiru ｜ Our Regional Cuisines

  • Shiga Prefecture

    Shijimi-jiru

Shijimi-jiru

＊画像はイメージです（掲載画像とレシピの内容は異なる場合があります）。
Related images

These images of local cuisine may not be downloaded.

  • Shijimi-jiru

    These images of local cuisine may not be downloaded.

  • Main lore areas

    The entire prefecture

  • Main ingredients used

    Freshwater clams, kombu, miso, green onions

  • History/origin/related events

    “Shijimi-jiru” is a local dish of Shiga Prefecture that uses setashijimi.
    There are three native clams inhabiting Japan: “yamatoshijimi”,“ mashijimi”, and“ setashijimi”. Currently, most of the clams in circulation are said to be yamatoshijimi. The setashijimi used in Shiga Prefecture’s shijimi-jiru is an endemic species that lives only in Lake Biwa. (Compared to yamatoshijimi and mashijimi) Its shell is plump, large, and thick, and the flesh is rich in flavor. Setashijimi inhabits the shallow waters of Lake Biwa to a depth of less than 10m, but due to environmental deterioration such as the reduction of sandy soil, it is said that the habitat of the clams is changing. Until around 1965, setashijimi inhabited Lake Biwa in large numbers, and shijimi-jiru, shigure-ni, and shijimi-meshi were eaten on a daily basis. However, due to changes in the environment, the yield has decreased rapidly. The freshwater clams become plump and delicious when they come fully into season in April starting from December, so they are also called “kanshijimi (cold clams).” Local fishermen say that they are particularly delicious in the spring, when the spawning season is approaching.

  • Opportunities and times of eating habits

    The fishing season is from March to April, and since it is in season, it is possible to enjoy its delicious flavor in early spring. However, if setashijimi is not used in winter, it is possible to eat it all year round using yamatoshijimi, which can be caught throughout the year.

  • How to eat

    The clams have the sand removed from them overnight to let them spit out the sand. They are then added to a broth made from kelp and heated, after which the clam shells are opened. Miso is dissolved in the broth and it is brought to a boil. Finally, chopped green onions are added.

  • Efforts for Preservation and Succession

    Currently, setashijimi is a valuable commodity. It is sold at retail stores and supermarkets in the prefecture until early spring, which is the fishing season. Every household makes shijimi-jiru as well. In addition to being served at restaurants, in Moriyama City, Shiga Prefecture, a stamp rally is held to promote traveling around the city by bicycle. At each checkpoint, events are held to serve oden made from the local traditional vegetable Yajima turnip and shijimi-jiru. In this manner, various efforts are being made in various parts of the prefecture.

RECIPE

Ingredients (for 4 people)

  • Clams (with shell) 250g
  • Water 700ml
  • Kombu 10cm square
  • Miso 40g
  • Green onions 1-2

How to cook

  • 1. Remove the sand from the clams overnight and let them spit out the sand.

  • 2. Add kombu to the appropriate amount of water and remove the kombu before boiling.

  • 3. Put the clams in 2 and heat to open the clam shells.

  • 4. Dissolve the miso, bring to a boil, and then reduce the heat to low.

  • 5. Add chopped green onions and serve in a bowl.

provider : Recipe provider name: Shiga Food Culture Study Group

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Top of This Page

MAFF Social Media

  • MAFF Facebook
  • MAFF YouTube

MAFF

Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

TEL : 03-3502-8111

Enterprise identification number : 5000012080001

Copyright : Ministry of Agriculture, Forestry and Fisheries