Kushi-asari (Clam Skewer) ｜ Our Regional Cuisines
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Image source: 50 Recipes of Aichi's Local Cuisine
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Image source: Handa Chuo Printing Co.
RECIPE
Ingredients (4 servings)
- Clams (Sand-dried) 1.2 kg
- Water 1 liter
- Salt 2 tbsp.
- Bamboo skewers 20
How to cook
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1. To peel raw clams, hold the clam with its mouth facing up and the short end facing you. Insert a knife about one-third of the way into the clam and push it from the front toward the back. While the clam is still open, insert your fingernail and then the knife towards the back. Return the blade and rotate it in a circular motion inside the shell to open the clam.
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2. Combine salt and water, and rinse the clam lightly in the mixture.
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3. Stick a bamboo skewer between the strings on both sides of the clam and pass it through the upper of the two water tubes.
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4. Dry the clams in a sunny place for 6 to 7 hours.
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5. To roast the clams, follow your preferred recipe.
Recipe Arrangements
(The key to removing the sand from the clams) Arrange the clams on a bat, making sure they do not overlap. Add enough salt water (about 3%) so that the heads of the clams stick out a little. Cover with newspaper to block out light and to prevent the salt water from splashing out. Store in a refrigerator when the room temperature is high, or in a cool, dark place in winter. For tidal clams, leave them in the saltwater overnight.
provider : 50 Recipes of Aichi's Local Cuisine
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
