Shinjiko Shijimi Miso Soup: Local Food Guide (Shimane)

Lake Shinji, a brackish lake where seawater and freshwater mingle, is one of Japan's leading producers of Yamato shijimi clams. The clams caught here have large flesh and a rich savor, and made into miso soup they yield a deeply nourishing broth. It is a simple, nutritious bowl indispensable to the Matsue table. Shijimi is also beloved as a leading member of the "Seven Delicacies of Lake Shinji."

Highlights

Shijimi fishing on Lake Shinji is done from small boats on the lake using traditional hand-rake nets. The sight of fishermen working in the morning mist is one of Matsue's iconic scenes. The Seven Delicacies of Lake Shinji refer to seven flavors: sea bass, moroge shrimp, eel, pond smelt, whitebait, carp, and shijimi. Chosen in the early Showa era, they are remembered by their initials as "Sumou-ashi-koshi." Shijimi is rich in ornithine, said to support liver function, and has long been valued on the morning after drinking.

Seasonal Enjoyment

Shijimi is caught year-round, but "kan-shijimi," which stores savor in winter, and "doyo-shijimi," which fattens before spawning in summer, are considered especially delicious. On cold mornings, warm yourself with piping-hot miso soup; in summer, enjoy it refreshingly steamed in sake or simmered as shigure-ni.

Access and Basic Information

Central Matsue spreads along the eastern shore of Lake Shinji, and shijimi soup can be enjoyed at lakeside restaurants and at inn breakfasts. The lakeshore is within walking distance of JR Matsue Station. At dusk it is also known as a famous spot for the sunset over the lake, letting you enjoy both food and scenery.

One Piece of Advice

For shijimi soup, gently rub the shells together to remove sand, then simmer from cold water to draw out plenty of broth. Souvenir shops also sell de-sanded packaged clams, so recreating this taste at home is a pleasure.

Practical Travel Notes

• Lake Shinji is a brackish lake where seawater and freshwater mingle, and one of Japan's leading producers of Yamato shijimi. The clams are notable for their large flesh and rich savor.
• Shijimi is one of the Seven Delicacies of Lake Shinji (sea bass, moroge shrimp, eel, pond smelt, whitebait, carp, and shijimi). Tasting it alongside the other delicacies while traveling lets you savor the lake's bounty.
• Its peak comes twice: "kan-shijimi" in winter and "doyo-shijimi" in summer. In these seasons the flesh fattens and the broth is richer.
• Inns and lakeside eateries often serve shijimi soup at breakfast, so checking when choosing lodging makes it a sure thing.
• As a souvenir, de-sanded frozen packs are convenient, letting you easily recreate the authentic taste at home. Enjoying it together with the Lake Shinji sunset is also recommended.