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  7. Shijimi-jiru (Shijimi Clam Soup)

Shijimi-jiru (Shijimi Clam Soup) ｜ Our Regional Cuisines

  • Shimane Prefecture

    Shijimi-jiru (Shijimi Clam Soup)

Shijimi-jiru (Shijimi Clam Soup)

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  • Main lore areas

    Eastern Region (around Izumo Region)

  • Main ingredients used

    Yamato Shijimi, Green onions, etc.

  • History/origin/related events

    Shijimi clams are harvested from Lake Shinji, located at the lower reaches of the Hii River in the eastern part of Shimane Prefecture. Lake Shinji is the seventh-largest brackish lake in Japan. The large-sized Yamato Shijimi clams boast one of the top domestic catches in the country and are renowned nationwide. These clams are considered one of the "Shinji Lake Seven Delicacies," a collection of representative ingredients from Lake Shinji. In the Izumo region, Shijimi soup made with these clams has become a daily staple.
    Approximately 300 fishermen are involved in harvesting Shijimi clams from Lake Shinji. There are various methods, including hand-raking operations where clams are manually collected from boats, machine-raking operations where boats are powered by engines to gather clams, and entering operations where fishermen wade into shallow waters to collect clams. To prevent overharvesting, there are limits set on the amount each fisherman can catch, approximately 100 kg per person.
    The sorting of clams is done by the fishermen and their families. They spread the clams on asphalt and check their size and quality by listening to the sound of the shells as they are tapped by hand. The sorted clams are then supplied directly to restaurants and accommodations.
    In the past, it was common to see elderly women pulling carts laden with boxes of clams through town, selling them directly to residents. This sight, along with sellers of natto in Tokyo and tofu in Kyoto, was a nostalgic morning scene.
    Additionally, Shijimi clams are not only found in Lake Shinji but are also harvested, though in smaller quantities, in Jinzai Lake in Izumo City. They are cherished by the local community there as well.

  • Opportunities and times of eating habits

    Since Shijimi clams are available throughout the year, they are consumed regularly in daily meals. However, Shijimi soup eaten during the “doyou (the hottest period of summer)” is considered particularly special. During this season, the clams are large, providing a firm and chewy texture, and are highly nutritious, making them valued for preventing summer fatigue.

  • How to eat

    In the vicinity of Lake Shinji, Shijimi clam soup is prepared as miso soup in winter and in a clear broth style in summer. To prepare, the clams are left in water with the same salinity as their natural environment (1%) for one night, then well-washed clams are placed in a pot over heat. When the clams open their shells, miso is added, and adding kombu(=kelp) enhances the overall flavor.
    There is a local saying in Izumo, "Shijimi wa mizu kara hitokura, akagae wa omose," meaning "Shijimi is cooked in an instant, and akagae (red clam) is steamed lightly." This saying advises not to overcook Shijimi clams.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    While Shijimi clam soup is consumed daily in households throughout the prefecture, the majority of fresh Shijimi clams are supplied to restaurants, accommodations, and other establishments. At the Shijimi clam museum, "Shinjiko Shijimi-kan," located along Lake Shinji, they exhibit materials introducing the clam's ecology and the Shijimi clam fishery. Visitors can also purchase frozen clams and processed products. The Matsue City Shinji Lake Fisheries Cooperative has developed "Shijimi-chan," a vacuum sealed poach Shijimi clam soup containing Shijimi clams from Lake Shinji, with a thickness of 14mm(0.5 inches) or more before spawning. This product allows for easy enjoyment of Shijimi clam soup by simply dissolving miso in hot water.

RECIPE

Ingredients (4 servings)

  • Shijimi clams 300g
  • Water 600ml
  • Kombu(=kelp) 5cm (2 inches) square
  • Miso paste 1 tbsp.

How to cook

  • 1. Fill a bowl with water, place a sieve inside, and put the shijimi clams in to allow the sand to settle.

  • 2. In a pot, add water, kombu(=kelp), and shijimi clams. Simmer over medium heat.

  • 3. Once the water boils, reduce the heat. When the shijimi clams open their shells, remove the kombu(=kelp) and add miso to adjust the taste. Be careful not to overcook the shijimi clams.

provider : Shimane Prefecture Dietary Improvement Promotion Council

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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