Kujukuri Clam Rice

The waters off Kujukuri Beach have long been known as fine grounds for large shellfish such as common clams and surf clams. Clam rice, in which these shellfish are cooked into rice with a soy-based broth, lets the savor and briny aroma of the clams seep into every grain, giving a flavor that is humble yet profound. It is a warm local dish born from life by the sea.

Highlights

The highlight is the pairing of plump shellfish meat with rice that has drunk up the broth. The more you chew, the more the clams characteristic sweetness and savor spread, while scallion and ginger sharpen the finish. Many shops let you enjoy it alongside clam-centered dishes such as grilled clams or clear clam soup, so you can fully savor the bounty of the shore.

Enjoying the Seasons

Clams are especially delicious in early spring when their meat fattens, and around the Doll Festival they are cherished as a symbol of good fortune. In the cold season, piping-hot clam rice and clear soup warm the body, revealing different charms with each season.

Access and Basic Information

You can enjoy it at eateries in seaside towns such as Kujukuri and Ichinomiya. By train, take a bus from the JR Sotobo Line; by car, the Kujukuri Toll Road or Ken-O Expressway is convenient. Some sea-side stations and direct-sale facilities let you enjoy grilled clams in the open hamayaki style.

A Quick Tip

At hamayaki shops, the aroma at the moment a shell pops open is one of the pleasures. Combine clam rice with grilled shellfish to savor the gifts of the shore without leaving anything behind.