Short-necked Clam
Short-necked Clam (Asari: あさり)
Best seasons
- Jan.
- Feb.
- Mar.
- Apr.
- May
- Jun.
- Jul.
- Aug.
- Sep.
- Oct.
- Nov.
- Dec.
Specialty areas.
Aichi-ken, Shizuoka-ken, Mie-ken
Recommendation.
Steamed in sake (rice wine) or wine, tsukudani (salty sweet preserves) and cooked with rice as asari-gohan. The clam juice is rich and miso soup and pasta are popular.