Orient Clam · 蛤 (はまぐり)
The Edo-mae classic — simmered, then steeped in its own sweet glaze. Plump, springy, and quietly luxurious; a taste of old Tokyo.
Edo-mae tradition never serves hamaguri raw — it is poached just to plumpness, then steeped in sweet nitsume, a technique that predates refrigeration itself.
Category: kai · Season: spring (peak Feb, Mar, Apr) · Origin: Japan, East Asia
Preparations
Nigiri 握り