“Shijimi” is a small blackish clam about one to three centimeters.

The common names of the species include Shijimi (after its Japanese name), Japanese basket clam or Japanese blue clam.

Shijimi is one of the most delicious clams.

The clam lives in brackish water, and Shinji-ko Lake in Shimane Prefecture is the most famous for it.

Shinji-ko Lake

Shijimi is most popular bivalvia using miso soup in Japan.

The Japanese love their sake, an alcoholic drink made from fermented rice.

So after a night spent drinking bottles at an izakaya, soothe your morning hangover with shijimi, a kind of miso soup.

Shijimi clams have an amino acid that removes liver toxins.

Because Shizimi has shells, cooking is troublesome.

So, there are products that can be easily cooked.

Product Name： Sozai-chomidashi Shijimi 1L  (Concentrated extract of Shijimi)

Ingredients  ： Shijimi, salt, alcohol, Monosodium glutamate
Expiration   ： 1year from manufacturing date

Dilute with water 15 times and make it into miso soup.

In addition, you can make various dishes just by thinning with water.

Thank you.