Kuwana Hamaguri Clams in Kuwana City

Kuwana hamaguri clams are a delicacy long known as a specialty of Kuwana City in Mie Prefecture. The estuary where the three Kiso rivers, the Kiso, Nagara, and Ibi, meet and flow into the sea is a nutrient rich environment where fresh and salt water mingle, and the clams raised here grow large with plump flesh. Kuwana clams have been widely renowned since the Edo period, even inspiring an old play on words about the grilled clams of Kuwana.

Highlights

Grilled clams are the standard way to enjoy Kuwana hamaguri. Cooked slowly over charcoal, the aroma of broth that overflows the instant the shell opens is irresistible. A single plump morsel of firm flesh with concentrated umami is pure bliss. There is also shigure ni, clams simmered in a sweet and savory sauce, perfect over rice or with tea poured over it, and popular as a souvenir. A clam clear soup fills the mouth with refined broth.

Enjoying the Seasons

Clams reach their peak in early spring, when the flesh is full and plump. Kuwana clams are especially flavorful then and are also cherished as an auspicious food around the Doll Festival. Some shops serve them year round, so you can savor the Kuwana taste anytime.

Access and Basic Information

Kuwana City is reached via Kuwana Station on the JR, Kintetsu, and Yoro Railway lines, with good access from the Nagoya direction. Long established restaurants serving clam dishes can be found in the city, where you can dine with views of the estuary.

A Quick Tip

For grilled clams, eat them right after they open so the broth does not spill. Shigure ni keeps well, making it an ideal travel souvenir.