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This morning, my mother-in-law prepared our miso soup with shijimi clams instead of the usual asari variety. The local fishmonger here got in a nice stock from up in Tottori so she picked up a bunch. And in preparing breakfast, I learned three things about shijimi clams…
1. They’re fresh water clams found in lakes and rivers.
2. They’re good for your liver and a common hangover cure here in Japan. (How have I never heard this before?!)
3. They’re best prepared with red miso. (Although our sister-in-law brought back some local white miso from her family home in Ehime prefecture that we used this AM.)