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Fuukashi ｜ Our Regional Cuisines

  • Chiba Prefecture

    Fuukashi

Fuukashi

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  • Main lore areas

    Bay Area from Futtsu City to Funabashi City

  • Main ingredients used

    Asari Clams

  • History/origin/related events

    Fuukashi made with asari clams is a local dish in the Bay Area stretching from Futtsu City to Funabashi City. During the Edo period, Funabashi City prospered as a post town along the major transportation route, boosting their agricultural and fishing industry. The fresh seafood caught in Funabashi Bay was even offered to the shogun’s clan. In particular, asari clams were abundant, meaty, and incredibly delicious. Since there were no refrigeration facilities back then, the fishermen steamed the asari before transporting them. The broth created from steaming the clams was mixed with a small amount of miso (miso was expensive and precious at that time) and consumed by the fishermen. This is said to be the origin of Fuukashi. The dish emerged due to the abundance of seafood in the region.
    (During the Heisei era, the availability of asari gradually declined. Currently, clam digging shores in the prefecture are maintained by importing juvenile clams from foreign countries.)

  • Opportunities and times of eating habits

    Fuukashi is typically consumed during the asari harvest seasons in spring (February to April) and autumn (September to October).

  • How to eat

    To prepare Fuukashi, asari clams are placed in a pot with kombu (kelp) broth and boiled. When the clams open and release their broth, a small amount of miso is added. The clams are then piled high in a bowl and served with the asari miso soup.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    At Minatocho Elementary School in Funabashi City, they hold a school event where students dig for clams and enjoy Fuukashi.

RECIPE

Ingredients (serves 10 people)

  • Asari clams (cleaned) 1L
  • Miso 150g
  • Water 1.8L
  • salt A pinch

How to cook

  • 1. Place the cleaned asari and the specified amount of water in a pot.

  • 2. When it starts to boil, add the miso to lightly season the broth.

  • 3. Bring it to a boil again before turning off the heat.

  • 4. The most crucial step is to clean the clams of sand. Put the asari clams in 5 cups of water with 2 tablespoons of salt and let them sit in it overnight to remove the sand. However, this method will not work if it's too cold (early spring) and the water temperature is very low.

provider : Recipe provided by: "Regional Dishes of Bōsō" (Published by Chiba Agricultural Cooperative Publishing Department)

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

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

TEL : 03-3502-8111

Enterprise identification number : 5000012080001

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