Shinjiko Shijimi Miso Soup

Lake Shinji, a brackish lake where seawater and fresh water mingle, is one of the nation leading grounds for yamato shijimi clams. The clams harvested here have plump bodies and a concentrated savoriness, releasing a rich stock when simmered into miso soup. It is a simple, nourishing bowl that is indispensable on Matsue tables.

Highlights

Shijimi fishing on Lake Shinji is done from small boats using a traditional hand rake net. The sight of fishermen working through the morning mist is one of Matsue signature scenes. The lake is also known for its seven delicacies, and the shijimi clam is a leading member of that group. Rich in ornithine, which is said to support liver function, the soup has long been valued on mornings after a night of drinking.

Enjoying the Seasons

Shijimi can be gathered year round, but the winter clams that store up flavor in the cold and the summer clams that fatten before spawning are considered especially delicious. On chilly mornings a piping hot miso soup warms the body, while in summer preparations such as sake steaming or a soy simmered style offer a lighter way to enjoy them.

Access and Basic Information

The city of Matsue spreads along the eastern shore of Lake Shinji, and you can enjoy shijimi soup at lakeside restaurants or as part of an inn breakfast. The lakeshore is within walking distance of JR Matsue Station. At dusk the lake is also famous as a spot for viewing the setting sun, so you can enjoy both food and scenery.

A Quick Tip

Rub the shells together gently to remove sand, then start them in cold water so the stock draws out fully. Souvenir shops sell packs of pre cleaned clams, making it fun to recreate this taste at home.