About the product
These Yamato clams are cleaned of sand, then left to air in a refrigerator for 2 to 3 hours; drawing out their umami (succinic acid) before freezing.
There are various types of clams, including Yamato clams, Seta clams, and mashijimi clams; but the clams in this item are those said to be of the highest grade in terms of taste paired with quality.
These clams can be used to make traditional Japanese dishes such as miso soup or suimono, or a variety of other dishes from around the world including clam chowder, curry, and paella. Miso soup is made using dissolved miso paste (which is made with fermented soybeans or sometimes other fermented ingredients such as rice), and can also include items such as tofu and seaweed.
Clams are a good source of omega-3 fatty acids. They also contain a great deal of iron, which makes them beneficial for those with deficient iron but also means that those without deficient iron may want to consume them more sparingly.
How to prepare
Make sure not to defrost the clams before cooking. Use them frozen. Absolutely do not refreeze.To prepare miso soup, fill a pot with as much water as needed (enough for approximately 2 to 3 servings of soup), and begin to heat. Quickly rinse the clams (still frozen) with water, then add them to the pot once it is boiling. Black powder may detach from the shells and float to the surface; scoop it out along with any foam that forms. When the clams open, change to low heat, add your favorite variety of miso, and allow the miso to dissolve.
Ingredients & Nutrition
This product contains clams (Lake Shinji)..
Calories: 100g 51kcal
Salt Equivalent: 0.19g
This product does not contain common allergens.
The recommended shelf life for this product is 9 Months.
Origin of ingredients
Origin of ingredients: clams (Lake Shinji in Shimane Prefecture, Japan). Prepared and packaged in Japan.
Specialty: Additive Free, Gluten-free, Non-GMO