Fukagawameshi

This is a local dish starring clams, born in the Fukagawa area that once thrived as a fishing town. Fresh clams are simmered with spring onion and miso, and there are two styles: a poured version where the broth and clams are ladled over hot rice, and a cooked version where everything is steamed together with the rice. Each bowl reflects the wisdom of fishermen who needed a quick and nourishing meal.

Highlights

- Comparing the two styles, the poured version and the cooked version - The deep flavor of broth soaked with the savory taste of clams - A historic dish chosen among the notable local foods of Tokyo - The downtown mood of long established shops around Monzen Nakacho

Enjoying the Seasons

Clams grow plump from early spring into the start of summer, when they are at their best. Fukagawameshi at this time is especially rich, letting you enjoy the scent of the tide to the fullest. In the cold season the warm cooked version soothes the body.

Access and Basic Information

- The nearest station is Monzen Nakacho on the Tokyo Metro and Oedo lines - Pair a visit with the Tomioka Hachimangu shrine or the Fukagawa Fudo temple - Served at reasonable prices in specialty shops and set meal restaurants - Some shops offer takeaway boxed versions

A Quick Tip

For the poured style, let the broth soak into the rice while it is still hot before eating. Choose a good shop that carefully removes the sand from the clams.