Clams from Mie Prefecture are prized for their naturally sweet flavor and rich umami. Their secret lies in the flavorful juices released during cooking, which give dishes a deep, satisfying taste while providing valuable nutrients.
Popular ways to prepare clams include ushio-jiru, a clear soup seasoned with salt; sake-steamed clams; and grilled clams. The shells open as the clams cook, releasing their fragrant, savory juices. Clams are also widely used in international dishes such as bouillabaisse and paella, where they add depth and a distinctive taste of the sea.
In Mie, clams are also enjoyed as shigure-ni, a traditional dish in which shellfish are simmered in tamari soy sauce, a rich soy sauce associated with the Ise region. Known locally as shigure-hamaguri when prepared with clams, this specialty has a concentrated, savory-sweet flavor. Skewered clams and seasoned canned clams are other popular choices, especially as accompaniments to drinks.
Clams are particularly famous in Kuwana, in northern Mie Prefecture. The city has long been associated with grilled clams, and the phrase “Sono te wa Kuwana no yaki-hamaguri” is a well-known Japanese wordplay referring to Kuwana’s specialty. It uses the expression “sono te wa kuwana,” meaning “I won’t fall for that trick,” while the sound of “kuwana” also evokes the name of the city and its grilled clams.
For a classic taste of the region, try clams grilled in their shells or served in a simple broth, allowing their natural sweetness and umami to shine.
Peak season: March to May. Spring is an excellent time to enjoy clams from Mie Prefecture, when their delicate sweetness and rich flavor make them a highlight of the local food culture.